This is a classic Phillipino dish. I stayed fairly true to it in poaching the chicken first in a soy and vinegar mixture, and then finish it on the grill for a nice crispy skin. Reserve the poaching liquid and reduce a bit to drizzle over the meal while serving. This chicken is best served over rice with the pan sauce. It’s bone-in chicken, so yeah, you’ll be using your fingers, but it’s great!
Chicken Adobo
Ingredients
1 Cup Soy Sauce
1 Cup water
3/4 cup Rice Vinegar (or white vinegar)
2 Bay Leaves
1 Tbsp Minced Garlic
1 tsp ground Black pepper
1 Chicken, cut up to individual pieces
2 cups cooked rice
Procedures
In a large skillet, add all ingredients except chicken. Stir well and bring to a boil. Once boiling, add all chicken and reduce heat to medium. Cover and simmer for 20 minutes. Turn chicken once halfway through cook time.
As chicken is simmering, start your grill or your broiler. Once chicken has simmered for 20 minutes, remove pan. Let chicken rest for 5 minutes.
Meanwhile, turn heat up on pan to bring sauce back to boil. Now boil sauce until it has reduced by 1/4”. Once it has done so, reserve and keep warm.
Next, grill or broil chicken 5-8 minutes per side (10-16 minutes total). Remove from grill or broiler. On a plate, make a bed of rice. Drizzle some pan sauce over rice, then add chicken. Drizzle more pan sauce over chicken and rice, then serve.
Start with a whole chicken.
Cut it up!
Poach in the sauce.
Grill it after poaching for a crispy skin.
Serve over rice with reduced pan sauce.
Chicken Adobo
Ingredients
1 Cup Soy Sauce
1 Cup water
3/4 cup Rice Vinegar (or white vinegar)
2 Bay Leaves
1 Tbsp Minced Garlic
1 tsp ground Black pepper
1 Chicken, cut up to individual pieces
2 cups cooked rice
Procedures
In a large skillet, add all ingredients except chicken. Stir well and bring to a boil. Once boiling, add all chicken and reduce heat to medium. Cover and simmer for 20 minutes. Turn chicken once halfway through cook time.
As chicken is simmering, start your grill or your broiler. Once chicken has simmered for 20 minutes, remove pan. Let chicken rest for 5 minutes.
Meanwhile, turn heat up on pan to bring sauce back to boil. Now boil sauce until it has reduced by 1/4”. Once it has done so, reserve and keep warm.
Next, grill or broil chicken 5-8 minutes per side (10-16 minutes total). Remove from grill or broiler. On a plate, make a bed of rice. Drizzle some pan sauce over rice, then add chicken. Drizzle more pan sauce over chicken and rice, then serve.
Start with a whole chicken.
Cut it up!
Poach in the sauce.
Grill it after poaching for a crispy skin.
Serve over rice with reduced pan sauce.
