This classic Filipino dish is also a classic chicken dish: chicken, vinegar, rice (and a few other things). A friend who detests vinegar makes an exception for chicken adobo — it reminds him of home.
Traditionally, this recipe is made with bone-in chicken, but I will confess that I’ve used boneless chicken breasts or thighs. This has the effect of making the sauce less rich — the effect of cutting the bone-in chicken into smaller pieces is the release of marrow, the stuff that makes this dish more delicious.
The large amount of vinegar in this recipe creates a tangy sauce. Adjust as necessary (remembering that it’s the vinegar that makes this adobo!) or substitute a mellower vinegar for the white vinegar. Cooking reduces the harsh edges of vinegar, just leaving the tanginess.
Chicken Adobo
By Published: August 4, 2013
- Yield: 4 - 6 with leftovers Servings
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
This gluten-free chicken dish with a salty and tangy sauce can come together in under an hour if you marinate your chicken in advance!
Ingredients
- 1/2 cup gluten-free soy sauce
- 6 - 8 cloves garlic smashed and peeled
- 1/2 medium white onion sliced into thin half-moons
- 2 - 3 pounds chicken preferably legs and thighs on the bone
- 2 tablespoons canola oil
- 1/2 cup white or apple cider vinegar
- 1/2 cup chicken stock or water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- steamed rice for serving
Instructions
- Mix the soy sauce, garlic, and onions in a large bowl. Add the chicken pieces, cover, and marinate in the refrigerator for at least three hours.
- Remove the chicken from the marinade, reserving the liquid. Heat the oil in a large Dutch oven. When shimmering add the chicken pieces, working in batches if necessary. Brown on all sides.
- Pour the reserved marinade over the browned chicken, add the vinegar and chicken stock or water, then add the bay leaves and peppercorns. Bring the mixture to a boil. Reduce the heat to a simmer. Cook, covered, for 30 minutes. Remove the cover and let simmer until the sauce reduces slightly. Stir occasionally.
- Serve over steamed rice.
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