Filipino Chicken Adobo

Filipino Chicken Adobo is a chicken stew slowly braised in white vinegar, garlic, peppercorn or freshly ground pepper, soy sauce and bay leaf.

Course Main Course, Stew

Cuisine Asian, Filipino

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 233kcal

Marinate chicken wings in ¾ of minced garlic, freshly ground pepper and soy sauce for least 30 minutes to an hour in the fridge.
In a skillet, transfer the chicken wings and pour all the ingredients. Add bay leaves, vinegar and water. DO NOT STIR OR COVER. Set the heat on high and bring to a boil.
Once boiling, lower heat to medium and simmer for another 3 minutes. Again, don’t stir or cover.
After 3 minutes, lower heat to medium-low, cover skillet with lid until chicken is tender. Cook for 25 minutes or until tender.
Turn off heat. Remove chicken and excess sauce and place in a platter. Segregate the sauce in a bowl.
On the same skillet, heat oil.
Add chicken wings in batches depending on how big your skillet is. Pan-fry each side for about 2 minutes or longer depending on your preference to slightly crispy the skin or until golden all around. Set aside in a platter and pan-fry the remaining wings.
With the remaining oil in the skillet, saute the remaining garlic until golden over medium heat.
Pour the braising liquid or sauce and cook until reduced to about half and thickened. Note: If you like a more saucy adobo simmer for 5 minutes otherwise it might take 10 to 12 minutes to reduce the sauce.
Add chicken wings back to the skillet, coat with sauce and cook for a minute. Don’t cook any longer so wings retain its crispiness.
Turn off heat and transfer to a serving platter. Serve hot with hot white rice.

Leftover chicken adobo is even tastier and it keeps well. Refrigerate up to 4 days in an air tight container.
Kept frozen up to a month in a food saver or air tight container.
You can make adobo with a combination of chicken and pork. You need to adjust the cooking time accordingly. Pork will take longer to cook.