Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Chicken
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Simmer · About 30 min
- Combine 900 g chicken thighs, bone-in, 80 ml cane vinegar, 60 ml soy sauce, 200 ml water, 25 g garlic, crushed, 3 bay leaves, 1 tsp black peppercorns in a pot. Bring to a boil, then simmer covered 30 minutes until chicken reaches 74°C / 165°F.
Check: Look for this result: chicken reaches 74°C / 165°F.
Brown · About 3 min
- Remove chicken and pat dry. Heat 20 ml neutral oil; brown chicken 3 minutes per side.
Reduce · About 5 min
- Boil sauce uncovered 5 minutes, return chicken and coat. Remove bay leaves and peppercorns where practical.
Tips
- Simmer until tender before reducing the salty sauce.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use rice vinegar instead of cane vinegar.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Chicken Adobo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chicken Adobo?
Simmer until tender before reducing the salty sauce.
What can I substitute in Chicken Adobo?
Use rice vinegar instead of cane vinegar.
Can I prepare Chicken Adobo ahead?
Prepare the measured ingredients for Chicken Adobo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
