Page 45 - 2022 - Q2 - Minerva in Focus

The Filipino Chicken Adobo Recipe

What you need Instructions
As with most traditional recipes, there are many variations to
Chicken Adobo, sometimes even swapping the chicken for oth- 1. Place the chicken thighs in a big bowl and add the soy
er proteins like pork or beef. However, the key to this recipe is sauce, vinegar, bay leaves, and half the garlic. Mix slightly
basically the right balance of soy sauce, vinegar, black pepper, and leave to marinate for at least 20 minutes.
and sugar, which create a sticky glaze with an incredible depth
of flavor! 2. Working in batches, if necessary, place the marinated
chicken pieces in a cooking pot in a single layer, making
For 4 servings of this recipe, you will need: sure not to overcrowd the pot. Cook until well browned on
• 4 boneless skinless chicken thighs - it is essential that you one side (6 to 7 minutes), flip them over, and cook until
specifically use thighs and not substitute with chicken breasts lightly browned (about 3 minutes). Transfer chicken to a
since the fat in the thighs is needed to transform the sauce plate and set aside.
into a glaze;
• 1 cup of water 3. Cover the bottom of the hot pot with a thin layer of oil and
• 1 cup (240 ml) soy sauce then add the onion, peppercorns and remaining garlic
• 1 cup (240 ml) white vinegar and cook until the mixture turns a light golden color, for
• 1 big onion diced into small cubes about 30 seconds. Then add the leftover marinade, water,
• 8 cloves garlic – thinly sliced and sugar into the pot, stir slightly and simmer for a few
• 1 ½ teaspoon whole black peppercorns minutes until the mixture is very fragrant.
• 2 tablespoons sugar – preferably brown
• 2 whole fresh bay leaves (or 3 whole dried bay leaves) 4. Lastly, add the chicken back into the pot, reduce the heat
• canola oil or other neutral oil to low, cover it with a lid and leave it to simmer for about
• green onion – optional garnish 25 minutes, until the chicken is cooked through and ten-
der and the sauce turns into a rich sticky glaze. Make sure
to turn the chicken pieces halfway through.

And, done! You can serve it immediately with steamed white rice
or fried rice on the side garnished with fresh green onion. How-
ever, Chicken Adobo is improved immensely by being refrigerated
overnight due to the way cooked vinegar mellows over time.

Either way, you can enjoy a delicious dish that is the perfect
example of a fascinating combination of eastern and western
culinary traditions.

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