Entrée: Philippines – Adobong Manok (Filipino Braised Chicken in Vinegar and Soy Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr

Ingredients

2–2 1/2 lb / 900 g–1.1 kg bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
1/2 cup (120 ml) cane vinegar or white vinegar
1/3 cup (80 ml) soy sauce
1/3 cup (80 ml) water or low-sodium chicken stock
6 cloves garlic, smashed and lightly chopped
1 medium onion, thinly sliced (optional)
2 bay leaves
1 tsp whole black peppercorns (or 1/2 tsp freshly ground black pepper)
1 tbsp brown sugar or muscovado (optional, to balance acidity)
2 tbsp (30 ml) neutral cooking oil (vegetable, canola, or peanut) for browning
Salt to taste (if needed)
2 tbsp chopped scallions or chopped cilantro for garnish (optional)
Steamed rice, for serving

Instructions

1. Prep: Pat the chicken dry with paper towels. If you have time, place the chicken in a shallow dish or zip-top bag with the vinegar, soy sauce, half the garlic, and the peppercorns; marinate 30 minutes to overnight in the refrigerator. Reserve the marinade. If short on time you can skip marinating and use the same sauce directly in the pot.
2. Brown the chicken: Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve liquid). Sear the chicken skin-side down until well browned, 4–6 minutes. Flip and brown the other side 2–3 minutes. Work in batches if needed. Transfer browned chicken to a plate.
3. Sauté aromatics: Lower heat to medium. If using, add the sliced onion to the pot and cook until softened, 3–4 minutes. Add the remaining garlic and sauté 30–45 seconds until fragrant, being careful not to burn.
4. Deglaze and build the sauce: Pour the reserved marinade into the pot along with the water (or stock). Add the bay leaves and brown sugar (if using). Scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
5. Braise: Return the chicken pieces to the pot, skin-side up if possible. Reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 25–30 minutes (internal temperature 165°F / 74°C).
6. Reduce and glaze: Uncover and increase heat to medium. Let the sauce simmer, uncovered, until it reduces and thickens to a glossy glaze that coats the back of a spoon, 8–15 minutes. Spoon the sauce over the chicken repeatedly as it reduces. If sauce reduces too much, add a splash of water.
7. Finish and season: Taste the sauce and adjust seasoning: add a pinch of salt if needed, more soy for saltiness, or a little sugar to tame acidity. Remove bay leaves. Sprinkle with chopped scallions or cilantro just before serving.
8. Serve: Plate the Chicken Adobo with steamed white rice and spoon extra sauce over the top. Leftovers taste even better after a day as flavors meld; reheat gently on the stove.