Sticky Chicken Adobo
So ubiquitous and common it never crossed my mind to make adobo at home. But the ingredients are always on hand and it’s so simple to make, it’s hard to believe the results. No wonder it’s considered the national dish of the Philippines. In this version, the chicken fat is rendered under the broiler before simmering, and the liquid is reduced to a sticky glaze.¬†
Servings
4people
Cook Time
45min
Servings
4people
Cook Time
45min
Ingredients
Instructions
  1. Start by placing the chicken thighs on a foil-lined sheet pan. Place under the broiler for 3-5 minutes. While cooking, measure out the remaining ingredients into a heavy pot or pan.
  2. Remove chicken from broiler and arrange in the bottom of the pan. Bring to a boil on high, then reduce to low. Cover and simmer for 20-min. Turn chicken over. Cover again and simmer for 10-min more.
  3. Check for doneness. The meat should be tender and not overcooked. Remove from the pot. Bring the remaining liquid back to a boil and reduce.
  4. Once nearly reduced, add the chicken back to the pot and fry on medium high heat. The skin will brown and the sauce will continue reducing to a sticky glaze. Serve over hot white rice.
Recipe Notes

When my husband returned, the house smelled amazing. The combination of garlic, shoyu, vinegar, all married together, resulting in an exceptionally complex sauce. While the recipe doesn’t call for sugar, the dish is slightly caramelized. Cooking down the vinegar dulls the acidity and adds a hint sweetness to the glaze. The savory sticky sauce is balanced perfectly with hot white rice. Lightly¬†coating, not drowning the delicate grains.

Needless to say the dish was approved by the skeptics. The perfect weeknight meal. Extremely easy and surprisingly tasty. No grandma required.