Chicken Adobo

• plant oil↗2 tbsp tbsp

  plus a little more if needed

• chicken drumsticks↗2

  (about 600 g)

• chicken thighs2 skin-on, bone-in

  (about 300 g)

• garlic↗65g g

  finely chopped (about 1½ heads)

• onion↗1 small

  finely chopped

• coconut or apple vinegar90ml ml
• light soy sauce↗90ml ml
• bay leaves↗2
• black peppercorns10 whole
• light brown soft sugar↗small pinch of
• green onions↗2

  thinly sliced

• steamed jasmine rice

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a pan over high heat and sear the whole chicken skin‑side down until caramelized, about 3‑5 minutes. Flip and sear the other side for 2‑3 minutes, then remove from the pan and set aside on a plate. (The chicken should not be fully cooked at this stage.)

2. 2

   Reduce the heat to medium and add a little more oil if the pan looks dry. Sauté the garlic until it begins to brown and becomes fragrant, about 2‑3 minutes. Add the onion, cover and cook for 3‑5 minutes until softened, stirring occasionally. Return the chicken to the pan skin‑side down and increase heat to high. Add the vinegar, bring to a boil and cook until the liquid reduces by a quarter, about 4‑5 minutes. The vinegar should have an aromatic, slightly sweet smell, not raw and sharp.

3. 3

   Add the soy sauce, simmer for 2‑3 minutes, then add the bay leaves, whole black peppercorns and sugar. Cover and braise over low heat for 10‑12 minutes. Gently stir, flip the chicken and continue cooking for another 6‑10 minutes under the lid until the meat is tender and fully cooked. Let the adobo rest in the pot for at least 5 minutes before seasoning with black pepper and serving, garnished with finely sliced green onions, alongside steamed jasmine rice. Leftover chicken adobo can be stored in the refrigerator for up to three days.