Chicken adobo is beloved in Filipino culture and considered the national dish of the Philippines. It has many variations. “Most traditional recipes are passed on by word of mouth,” says Martin, “which adds to the allure of our cuisine.” This recipe is from his father (“which is probably from Grandma,” says Martin), who dictated the recipe to a young Martin while he cooked the dish.
Makes 6 portions
Time: 1 hour
- 1.5 kilograms chicken thighs, boneless (debone if you can’t find with skin-on, or can also use skinless)
- 2 tablespoons vegetable oil
- 8 garlic cloves, bruised
- 1 cup Filipino soy sauce
- ⅓ cup coconut milk
- ½ cup coconut vinegar
- ¾ cup water
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 6 bay leaves
- Crispy garlic (optional garnish; buy ready-made or make your own by frying minced or thinly sliced garlic in oil until golden brown, and then draining)
- Scallions, diced (optional garnish)
Heat oil on medium-high in a Dutch oven until oil begins to shimmer. Add chicken thighs and cook about 3 minutes per side, until golden brown on both sides. Transfer to a plate.
Add garlic to the same pot and sauté for a few minutes until it softens. Add soy sauce, coconut milk, coconut vinegar, water, sugar, pepper and bay leaves. Bring to a low simmer. Return the chicken and bring to a quick boil. Reduce heat to low and simmer until fork-tender, about 30 minutes. If the liquid reduces too quickly or becomes too salty, add a bit of water.
Serve with steamed rice and garnish with crispy garlic and scallions, if desired.