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Filipino Chicken Adobo

Filipino Chicken Adobo

Adapted from Los Angeles Times


To save some time, ask your butcher to break down a whole chicken into 10 parts (breasts, wings, thighs, and legs, cutting the breast pieces in half).

Filipino Chicken Adobo


  1. 1/2 tablespoon neutral oil
    1 (3 1/2 pound) whole chicken, cut into 10 parts
    1/2 cup soy sauce
    1 cup apple cider vinegar
    12 cloves peeled garlic
    1 tablespoon black peppercorns
    4 dried bay leaves
    1 scallion, thinly sliced, optional
    Steamed jasmine rice, optional, for serving


  1. Add the oil to a large straight-sided skillet or dutch oven; heat over medium-high heat until shimmering. Pat the chicken dry with a paper towel before browning it in the skillet, skin-side-down first. (Work in batches if your skillet isn't large enough to accommodate all of the chicken at once.) Transfer the browned chicken to a plate.
  2. Add the soy sauce and cider vinegar to the skillet, using a wooden spoon to scrape up any brown bits. Add the chicken to the braising liquid, skin-side-down first, then add the garlic, peppercorns, and bay leaves. Bring the mixture to a boil, then reduce to medium-low. Cover the skillet and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165°F), about 20 minutes. Flip the chicken halfway through for even cooking.
  3. Transfer the cooked chicken to a clean plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
  4. Strain the sauce, reserving the garlic cloves, then add the chicken back to the sauce and toss to coat completely. Transfer to a serving platter and garnish with the garlic cloves and scallion. Serve with steamed jasmine rice.

Image Source: POPSUGAR Photography / Nicole Perry
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