Hands On Time : 15 minutes
Cooking Time: 55 minutes
casserole with lid
Adobo is a Filipino dish where chicken is simmered slowly in a rich marinade of soy sauce and vinegar alongside aromatics like garlic, chilli and black peppercorns. The result is chicken pieces that are tender and infused with a sticky, rich sauce. Palm sugar is an ingredient worth sourcing; its rich, toffee sweetness will add depth to a dish like this.
1kg chicken pieces, bone in (such as thighs and drumsticks)
2 tbsp vegetable oil
10 garlic cloves, peeled but left whole
1 green chilli, halved lengthways
125ml white wine vinegar
100ml reduced salt soy sauce
1 tsp black peppercorns
2 bay leaves
1 tbsp soft light brown sugar or palm sugar
Sea salt and black pepper Steamed rice, to serve
Finely shredded spring onions, to serve
1.Season the chicken all over with salt and pepper. Heat the oil in a casserole over a medium–high heat and brown all over. Remove and set aside.
2.Add the garlic cloves, chilli, vinegar, soy sauce and 80ml of water to the casserole along with the black peppercorns, bay leaves and sugar and bubble together for 1 minute.
3.Return the chicken to the casserole, cover with a lid and simmer very gently for 45 minutes until the chicken is tender. Remove the chicken, increase the heat and bubble the sauce away until it coats the back of a spoon.
4.Return the chicken to the sauce. Serve with steamed rice and garnish with the spring onions.