Cherry & Dennis Recipes
Filipino Chicken Adobo
菲律賓阿多波雞
Recipe overview
Chicken thighs simmer in vinegar, soy sauce, garlic, bay leaves and black pepper for a tangy savoury Filipino adobo. The vinegar-soy braising identity stays central.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 6 clove garlic
- 3 piece bay leaf
Seasoning
- 4 tbsp light soy sauce
- 3 tbsp white vinegar
- 250 ml water
- 1/2 tsp Black pepper
- 1 tsp sugar
- 1 tbsp cooking oil
02
Tools
- knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- pot
- tongs
- wooden spoon
- measuring cup
- measuring spoons
- serving plate
- food thermometer
03
Steps
Step 1
Inspect chicken
Thaw chicken fully in the refrigerator and do not rinse it; discard it if off-smelling, slimy or still icy.
Step 2
Dry and cut
Pat chicken dry and cut into 5 cm pieces; clean hands, knife and board afterwards.
Step 3
Crush garlic
Crush the garlic but keep the pieces fairly large so they do not burn quickly.
Step 4
Mix braising liquid
Measure and mix soy sauce, vinegar, water, black pepper and sugar.
Step 5
Brown chicken
Brown chicken over medium heat for 5–6 minutes. It is not cooked through yet; transfer to a clean plate.
Step 6
Sauté garlic
Sauté garlic in the same pot over medium-low heat for about 1 minute until lightly golden, not burnt.
Step 7
Return chicken
Return chicken with bay leaves and coat it with the garlic.
Step 8
Add vinegar-soy liquid
Pour in the braising liquid and bring to a boil; avoid vigorous stirring before it first boils.
Step 9
Braise covered
Cover and braise over low heat for 20 minutes at a gentle simmer, turning once.
Step 10
Continue uncovered
Braise uncovered for 5–8 minutes so the vinegar mellows and the sauce reduces slightly.
Step 11
Confirm doneness
The thickest chicken piece must reach 75°C with no pink centre; cook 2 minutes more at a time if needed.
Step 12
Rest and serve
Turn off the heat, rest for 3 minutes, then serve with the sauce and garlic over hot rice.
Common mistakes
- Omitting vinegar or bay leaves removes the adobo’s defining tangy braised profile.
Tips
Vinegar strength varies; cook the measured amount before adjusting the final balance.
