Matt Xiaxiang
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Main dishesChicken adobo
Posted: 01/11/2024Updated: 01/11/2024
A Filipino dish with chicken braised in a tangy mix of vinegar, soy sauce, garlic, and bay leaves.
Ingredients
Servings
- 600 grams Chicken thighs and drumsticks
- 2 large Potatoes
- 3 tablespoons Light soy sauce
- 2 tablespoons Dark soy sauce
- 3 tablespoons Rice wine vinegar
- 4 cloves Garlic
- 2 Bay leaves
- 2 teaspoons Black peppercorns
- 1 tablespoon Brown sugar
- 4 Boiled eggs
- spring onions
- 1 tablespoon Neutral oil
- 150 millilitres Water
Instructions
- In a bowl, mix the soy sauce, vinegar, smashed garlic, bay leaves, brown sugar and peppercorns. Add the chicken, coat well, and marinate for at least 60 minutes, or up to 2 hours in the fridge.
- Peel and cut the potatoes into 1 inch cubes. Heat the oil in a large pot over medium-high heat and add the potatoes. Cook until a golden crust forms after a couple minutes.
- Add a little extra oil to the pan. Remove the chicken from the marinade (reserve the marinade) and sear each side until golden brown, about 4-5 minutes per side.
- Pour in the reserved marinade, water and potatoes to the pot before bringing to a simmer. Cover and cook on medium-low heat for around 30 minutes, stirring occasionally, until the chicken is tender.
- For the final 10-15 minutes, uncover and increase the heat to medium. Add the boiled eggs and stir gently until the sauce has thickened to your preference.
- Garnish with sliced spring onions and steamed rice.
My notes
Cooking tips
- Marinating the chicken: Marinate the chicken for 2 hours or even overnight for a deeper flavour. Marinating for longer can also help tenderise the chicken further.
- Browning the chicken: Searing the chicken before braising helps lock in juices and adds a richer taste to the sauce. To get a good sear, ensure as much excess moisture is removed from the chicken beforehand. Ensure the oil is hot and avoid overcrowding the pan as this will result in the chicken steaming. Also avoid moving the chicken too much - only move when flipping.
- Sauce consistency: If you prefer a thicker sauce, simmer uncovered on medium heat for the last 10-15 minutes.
Alternative ingredients
- There are a lot of variations of this recipe that belong to different families and regions of the Philippines. Some recipes opt for the use of ginger and onions. Some don't include either boiled eggs or potatoes, or neither.
- While cane or white vinegar are common replacements, apple cider vinegar gives a milder tang. Avoid balsamic vinegar, as it’s too sweet.
- Try pork shoulder, ribs, or tofu as substitutes to chicken thighs and drumsticks.
Storage instructions
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. The flavours actually improve over time, making it perfect for leftovers.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Allow it to cool completely before freezing.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Stove: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it has thickened.
- Microwave: Heat in the microwave, covered, in short intervals (30-45 seconds) to avoid overcooking. Stir between intervals to ensure even heating.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 562kcal (25%), Protein: 40.8g (68%), Fat: 26.4g (33%), Saturated fat: 8.2g (55%), Carbohydrates: 29.8g (11%), Sugars: 7.4g (30%), Fibre: 2.4g (8%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.