Chicken Adobo (Filipino Vinegar Soy Braised Chicken)
Chicken adobo is the unofficial national dish of the Philippines, rooted in a pre-colonial preservation technique of braising meat in vinegar to extend its shelf life in tropical heat. Chicken simmers uncovered in soy sauce, cane vinegar, crushed garlic cloves, bay leaves, and whole black peppercorns until the sharp acidity of the vinegar mellows into a salty-sour sauce with caramelized depth. Once braised, the chicken is pan-fried until the skin turns golden and crisp, then reunited with the reduced sauce - the moment the crackling skin meets the thick, glossy liquid is the dish's defining pleasure. Every Filipino household has its own ratio of soy to vinegar, and the debate over whose mother makes the best adobo is a national pastime that never resolves. It is always served over steamed white rice, with extra sauce spooned over generously. Adobo famously tastes better on the second day, after the flavors have deepened overnight in the refrigerator.
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Instructions
- 1
Marinate chicken with soy sauce, garlic, and pepper for 10 minutes.
- 2
Place chicken and marinade in pot and sear lightly.
- 3
Add vinegar, water, and bay leaves; bring to a boil.
- 4
Simmer 25 minutes until sauce reduces.
- 5
Adjust seasoning and serve with rice.
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Nutrition (per serving)
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