Chicken Adobo
Filipino chicken adobo made with coconut milk, soy sauce, and apple cider vinegar, simmered until deeply savory then broiled for crispy, caramelized skin. It’s rich, tangy, and saucy. The kind of dish that tastes even better the next day.
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Equipment
- 1 large pot or Dutch oven
- tongs
Ingredients
- 3 to 4 lbs chicken thighs and legs bone in, skin on
- ½ cup apple cider vinegar
- ¼ cup soy sauce
- 2 teaspoons light brown sugar
- ¾ cup full fat coconut milk
- 10 garlic cloves
- 3 dried bay leaves
- ½ tablespoon whole black peppercorns
- 3 fresh chilies Thai bird or Fresno, sliced
- 1 scallion sliced (optional for topping)
Instructions
- Marinate the chicken: add the chicken, soy sauce, vinegar, coconut milk, garlic, bay leaves, peppercorns, and chilies to a large pot or Dutch oven. Toss everything together and let it marinate for at least 30 minutes in the refrigerator. If you have time, marinate for a few hours, up to 24 hours.
- Simmer uncovered: place the pot on the stove over medium heat. Bring it to a simmer and cook uncovered for 30 minutes. Stir about every 5 minutes or so. You want a steady simmer. The liquid will reduce and the chicken will start to look more colored.
- Broil the chicken and reduce the sauce: Preheat your broiler to high. Transfer the chicken pieces to a foil-lined baking sheet, skin side up. Broil for 5 to 10 minutes, until the skin is caramelized and you see some crispy golden-brown edges. Keep an eye on it and make sure your chicken doesn’t burn too much. While the chicken is under the broiler, keep the pot of sauce on the stove and let it continue to simmer and reduce for 10 minutes over medium heat. If you want a thicker sauce, simmer for longer.
- Serve. Arrange the chicken on a serving plate and spoon the sauce over the top. Top with sliced scallions. Serve with rice.
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Notes
- Better the next day - Like most adobo, this tastes even better reheated, the flavors keep developing as it sits.
- Broiler timing matters - Every broiler is different so check the chicken at the 5 minute mark rather than waiting the full 7. You're looking for golden, slightly crispy skin with some browned edges.
- Adobo is better the next day - If you can make it the evening before and reheat it, the flavors meld beautifully overnight.
- Integrate your coconut milk before measuring - When you open the can, the cream and liquid will have separated. Use a fork to stir them together before you measure out your ¾ cup.
Nutrition
Calories: 243kcal | Carbohydrates: 5g | Protein: 28g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 667mg | Potassium: 469mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg
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