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a casserole with pieces of chicken in a brown sauce with bay leaves and black peppercorns

Chicken Adobo

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Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people

Equipment

  • 1 large casserole

Ingredients
  

  • 1 whole chicken cut in 8 parts, plus 2-3 extra whole legs
  • 4-5 garlic cloves crushed
  • 1 onion roughly chopped
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar see Notes
  • 4 tbsp chicken stock or water
  • 1 tbsp olive oil

Instructions
 

  • Heat olive oil in a large non-stick skillet and sauté garlic and onions for 5-7 minutes.
  • Add the pieces of chicken and fry for a few minutes until slightly browned on all sides.
  • Arrange in a single layer, add soy sauce and vinegar, bay leaves and black peppercorns and simmer gently for about 10 minutes before adding the stock.
  • Cover and continue simmering, turning the chicken every now and then, for further 25-30 minutes or until tender.
  • Taste the sauce and adjust to perfection. The reduced soy sauce may increase the saltiness of the dish - in this case, add one extra table spoon of vinegar and chicken stock.
  • Serve with steamed rice.

Notes

  • Apple cider vinegar is great in this recipe as it brings in some extra sweetness. If you don’t have it, swap for rice vinegar and add a tea spoon of brown sugar.
  • You can add one whole star anise for a sweeter, licorice-y flavour.