Chicken adobo
Leave this peppery Filipino stew in the pot overnight for even more flavour. Enjoy it with steamed jasmine rice
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Prep:15 mins
Cook:40 mins
plus resting - Serves 4
- Easy
Nutrition per serving
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kcal 401
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fat 26g
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saturates 6g
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carbs 9g
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sugars 0g
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fibre 2g
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protein 33g
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salt 3.49g
Ingredients
- 2 tbsp vegetable oil , plus a splash if needed
- 2 chicken legs (about 600g)
- 2 skin-on, bone-in chicken thighs (about 300g)
- 65g garlic , finely chopped (about 1½ bulbs)
- 1 small onion , finely chopped
- 90ml coconut or cider vinegar
- 90ml light soy sauce
- 2 bay leaves
- 10 whole black peppercorns
- small pinch of light brown soft sugar
- 2 spring onions , thinly sliced
- steamed jasmine rice , to serve
Method
Heat the oil in a pan over a high heat and sear all the chicken, skin-side down, until caramelised, about 3-5 mins. Turn over and sear the other side for 2-3 mins, then remove from the pan and set aside on a plate. (The chicken doesn’t need to be cooked through at this point.)
Reduce the heat to medium and add a splash more oil if the pan seems dry. Fry the garlic until it begins to brown and becomes fragrant, about 2-3 mins. Stir in the onion, then cover and cook for 3-5 mins until softened, stirring occasionally. Return the chicken to the pan, skin-side down, and increase the heat to high. Add the vinegar, then bring to the boil and cook until the liquid has reduced by a quarter, about 4-5 mins. The vinegar should smell fragrant and slightly sweet, rather than raw and acrid.
Add the soy sauce, boil for 2-3 mins, then add the bay leaves, black peppercorns and sugar. Cover and simmer over a low heat for 10-12 mins. Gently stir, turn the chicken over and continue to cook for 6-10 mins, covered, until the chicken is tender and cooked through. Let the adobo rest in the pot for at least 5 mins before seasoning with black pepper and serving topped with the spring onions alongside steamed jasmine rice. Leftover chicken adobo will keep chilled for up to three days.
