Chicken Adobo

also called adobong manok · Filipino adobo · adobo sa toyo

The table

3 lb(1.4 kg; bone-in, skin-on)chicken thighsmarinate 1 hrsear skin side downsimmer covered 35 minreduce to a glaze 8 min
1/2 cup(120 mL)cane vinegar
1/2 cup(120 mL)soy sauce
8 cloves(crushed)garlic
1 tspblack peppercorns
3bay leaves
2 Tbsvegetable oil
1/2 cup(120 mL)water
1 Tbsbrown sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1marinate 1 hr

2sear skin side down

goes in with what step 1 made

3simmer covered 35 min

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 43 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. Nothing here says whether you can walk away, so all 8 min of it is counted as time you are standing over it. The recipe itself says 1 hr 30 min.

  1. marinate 1 hr

    1 hrwalk away(read off the step)from the start

  2. sear skin side down

    not timed1 hr in

  3. simmer covered 35 min

    35 minwalk away(read off the step)1 hr in

  4. reduce to a glaze 8 min

    8 minneeds you(assumed)1 hr 35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet

See how it is written
>> title: Chicken Adobo
>> category: Stews & Braises
>> tags: chicken, filipino, soy sauce, vinegar, braise
>> counters: Meat and Three
>> aka: adobong manok, Filipino adobo, adobo sa toyo
>> servings: 4
>> time: 1 hr 30 min
>> step.1: marinate 1 hr
>> step.2: sear skin side down
>> step.3: simmer covered 35 min
>> step.4: reduce to a glaze 8 min

Marinate @chicken thighs{3%lb}(1.4 kg; bone-in, skin-on) with @cane vinegar{1/2%cup}(120 mL), @soy sauce{1/2%cup}(120 mL), @garlic{8%cloves}(crushed), @black peppercorns{1%tsp}, @bay leaves{3} for ~{60%min}.

Sear @&(~1)marinated chicken{}, @vegetable oil{2%Tbs} skin side down in a #skillet{}, marinade reserved.

Simmer @&(~1)seared chicken{} in the reserved marinade with @water{1/2%cup}(120 mL), @brown sugar{1%Tbs} for ~{35%min}.

Reduce @&(~1)adobo{} until the sauce coats the chicken, ~{8%min}.