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Chicken Adobo (Filipino-Style Braised Chicken)
Before cooking
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Steps as written in the recipe card.
5 steps29 min
Ingredient prep checklist
- Bay Leaves: 2 whole fresh bay leaves (or 3 whole dried bay leaves)
- Black Peppercorns: 1 1/2 teaspoons whole black peppercorns
- Rice Vinegar: 1 cup (240ml) rice vinegar (see note)
In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
References
This step uses
- 1 tablespoon (15ml) canola oil or other neutral oil
- 4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
- Kosher salt
Equipment reference
- Dutch Oven, required
Techniques
- Season, Primary
Full ingredient reference
- 1 tablespoon (15ml) canola oil or other neutral oil
- 4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
- Kosher salt
- 8 garlic cloves, thinly sliced
thinly sliced
- 2 whole fresh bay leaves (or 3 whole dried bay leaves)
- 1 1/2 teaspoons whole black peppercorns
- 1 1/4 cups (300ml) water
- 1 cup (240ml) soy sauce
- 1 cup (240ml) rice vinegar (see note)
- Steamed white rice or garlic fried rice , for serving
for serving