Quick Weeknights · Filipino
Chicken Adobo
Chicken braised in a tangy reduction of soy sauce and vinegar. This is a foundational Filipino dish.
Why This Works
The simple brine of soy and vinegar works as a preservative and a tenderizer, creating intense flavor with very few steps.
The Upgrade
Add a halved boiled egg into the sauce during the final 5 minutes of reduction.
Chef's Secret
Michelin TechniqueDon't stir the vinegar in when you first add it; let it bubble uncovered for a minute so the harsh acidity can cook off.
Ingredients
Total time including resting: 45 min
Directions
Sear the chicken in a pot with oil for 8 minutes until golden.
8 minAdd garlic and sauté for 1 minute.
1 minPour in soy sauce, vinegar, peppercorns, and bay leaves; bring to a boil.
Lower heat and simmer, covered, for 20 minutes until chicken is tender.
20 minUncover and stir in sugar; simmer for 10 minutes to reduce the sauce until it coats the spoon.
10 minThe reduction process is vital to concentrate the sweet-sour profile.
Serve with steamed rice.
Wine Pairing
Cru Beaujolais
Red Wine
The BottleJean Foillard Côte du Py
The high acidity and bright red fruit of a Gamay are essential to balance the intense salty-sour reduction of Adobo. This pairing brightens the dish and keeps it feeling nimble.
Nutrition per Serving
410
calories
34g
protein
8g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Bok Choy
Quickly steam greens and serve with a dash of soy sauce to provide a light, nutritious balance to the salty, savory chicken braise.
Ingredients
Directions
Trim the base of the bok choy and slice each head in half lengthwise, ensuring you wash away any grit under cold water.
Heat the neutral oil in a large skillet over medium-high heat and sauté the garlic slices until golden and fragrant.
Add the bok choy to the skillet, cut-side down, and sear for 1 minute until lightly charred.
Add 2 tablespoons of water to the pan and immediately cover with a tight-fitting lid to steam for 3 minutes.
Remove the lid, ensure the stems are tender-crisp, and drizzle with the soy sauce and toasted sesame oil.
Transfer to a warm platter immediately and serve alongside the chicken adobo.
Side Dish
Garlic Fried Rice
Stir-fry leftover rice with plenty of toasted garlic to add a texture and flavor depth that complements the vinegar-soy reduction.
Ingredients
Directions
Heat 2 tbsp of oil in a wok or large skillet over medium-low heat and toast minced garlic until golden brown and aromatic, being careful not to burn.
Remove half of the toasted garlic with a slotted spoon and set aside for garnish.
Increase heat to high, add the remaining oil and butter to the skillet, then incorporate the rice, breaking up any clumps with a spatula.
Stir-fry the rice for 5 minutes until each grain is distinct, slightly crisp, and well-coated.
Season evenly with sea salt and white pepper, tossing to combine thoroughly.
Transfer to a serving platter and garnish with the reserved toasted garlic and fresh scallions.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Tastes like something you'd pay 30 dollars for at a restaurant.