Filipino Adobo (Chicken)

The Philippines’ national dish — chicken braised in vinegar, soy sauce, and garlic. Unique, addictive flavor.

Ingredients

• 2 lbs bone-in chicken pieces
• 1/2 cup white cane vinegar or white wine vinegar
• 1/4 cup soy sauce
• 8 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp vegetable oil
• 1 tsp sugar (optional)
• Cooked rice to serve
• Green onions to garnish

Directions

1. Combine chicken, vinegar, soy sauce, garlic, bay leaves, and peppercorns in a pot.

Marinate 30 minutes if time allows.

1. Bring to a boil without stirring. Reduce heat, simmer covered 20 min.
2. Uncover. Remove chicken.

Reduce sauce by half over medium heat.

1. Heat oil in a skillet over medium-high heat. Sear chicken pieces until golden and slightly crispy.

Return to sauce. Simmer 5 more minutes.

1. Serve over rice. Spoon sauce over. Top with green onions.

Notes

The acidity from vinegar makes adobo shelf-stable for days without refrigeration — historically important in the tropics. The vinegar mellows dramatically during cooking. Don’t substitute the cane vinegar with balsamic.