Chicken Adobo

Method16 steps

1. 1

   Step 1: Crush the 10 garlic cloves using a mortar and pestle.

   Uses 10 garlic cloves, crushed

2. 2

   Step 2: Mix the chicken (2 lb), 4 tbsp soy sauce and crushed garlic in a large bowl. Cover and marinate in the refrigerator for at least 1 hour.

   Marinate chicken · 60 minUses 2 lb chicken, cut into serving pieces · 4 tbsp soy sauce · Crushed garlic

3. 3

   Step 3: Drain the chicken from its marinade. Separate the crushed garlic from the marinade liquid, reserving both separately in the refrigerator for cooking. Pat the chicken pieces dry before frying.

   Uses Marinated chicken, garlic and soy marinade

4. 4

   Step 4: Heat 3 tbsp of the cooking oil in a heavy-bottomed pot until hot enough for frying.

   Uses 3 tbsp cooking oil for the first frying stage

   
5. 5

   Step 5: Add the drained chicken to the hot oil and pan-fry the first side for 2 minutes. Work in batches if needed to avoid crowding.

   Fry first side · 2 minUses Drained marinated chicken · Hot frying oil

6. 6

   Step 6: Turn the chicken and pan-fry the other side for 2 minutes. The chicken will finish cooking in the braise.

   Fry second side · 2 minUses Chicken after frying the first side

7. 7

   Step 7: Remove the browned chicken from the pot and set it aside briefly while preparing the braising base.

   Uses Browned, partly cooked chicken

8. 8

   Step 8: Add the remaining 1 tbsp cooking oil to the same pot, keeping the oil and juices left from pan-frying.

   Uses Remaining 1 tbsp cooking oil · Actual oil and juices left in the pot

9. 9

   Step 9: Add the reserved garlic from the marinade and sauté until it begins to brown.

   Uses Reserved marinated garlic · Hot oil and chicken pan juices

10. 10

    Step 10: Return the browned chicken to the pot with the sautéed garlic.

    Uses Reserved browned chicken · Sautéed garlic and pan base

11. 11

    Step 11: Add all the reserved marinade liquid, the whole black peppercorns (1 tsp) and dried bay leaves (3).

    Uses Chicken and garlic pan base · Reserved raw-exposed soy marinade · 1 tsp whole black peppercorns · 3 dried bay leaves

12. 12

    Step 12: Pour in the 1½ cups braising water and bring the entire pot, including the reserved marinade, to a boil.

    Uses Chicken with reserved marinade and spices · 1½ cups water, for braising

13. 13

    Step 13: Cover the pot, reduce the heat and simmer for about 30 minutes, until the chicken is tender and reaches at least 165°F (74°C) in the thickest part away from bone. If the sauce reduces too much before the chicken is tender, add a splash of additional water.

    Simmer chicken · 30 minUses Boiling chicken braise · Additional water only if the sauce reduces too far

14. 14

    Step 14: Pour in the 4½ tbsp white vinegar. Let the liquid boil for a minute or two before stirring, then stir and simmer uncovered for another 15 minutes to reduce the sauce. Keep enough sauce for serving and check that the chicken remains tender and fully cooked.

    Simmer after vinegar · 15 minUses Tender chicken and braising sauce · 4½ tbsp white vinegar

    
15. 15

    Step 15: Stir in the 1 tsp sugar, taste, and add salt only as needed. Turn off the heat.

    Uses Chicken adobo and reduced vinegar sauce · 1 tsp sugar · Salt, to taste

16. 16

    Step 16: Remove the bay leaves and serve the chicken adobo hot with cooked rice, sharing the adobo between 4 people. Refrigerate leftovers promptly in a sealed container for up to 4 days, or freeze for up to 2 months. Thaw frozen adobo in the refrigerator overnight and reheat to 165°F (74°C), adding a splash of water if needed.

    Uses Finished chicken adobo · Cooked rice, to serve · Additional water only if needed for reheating