Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Chicken
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Simmer · About 30 min
- Combine 900 g chicken thighs, bone-in, 80 ml cane vinegar, 60 ml soy sauce, 200 ml water, 25 g garlic, crushed, 3 bay leaves, 1 tsp black peppercorns in a pot. Bring to a boil, then simmer covered 30 minutes until chicken reaches 74°C / 165°F.
Check: Look for this result: chicken reaches 74°C / 165°F.
Brown · About 3 min
- Remove chicken and pat dry. Heat 20 ml neutral oil; brown chicken 3 minutes per side.
Reduce · About 5 min
- Boil sauce uncovered 5 minutes, return chicken and coat. Remove bay leaves and peppercorns where practical.
Tips
- Simmer until tender before reducing the salty sauce.
- Judge Chicken Adobo by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Adobo takes to cook.
Substitutions
- Use rice vinegar instead of cane vinegar.
Storage
- Get perishable Chicken Adobo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Adobo within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chicken Adobo to 74°C / 165°F, stirring or turning it for even heating. When Chicken Adobo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Chicken Adobo includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Adobo becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Chicken Adobo one day ahead. For Chicken Adobo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Adobo on the day of serving.
FAQ
What matters most when making Chicken Adobo?
Simmer until tender before reducing the salty sauce.
What can I substitute in Chicken Adobo?
Use rice vinegar instead of cane vinegar.
Can I prepare Chicken Adobo ahead?
Prepare the measured ingredients for Chicken Adobo one day ahead. For Chicken Adobo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Adobo on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
