Chicken Adobo
also called adobong manok · Filipino adobo · adobo sa toyo
- Meat and Three
- One Pot
- serves 4
- recipe says 1 hr 45 min
- Stews & Braises
Three ways to read this recipe
The table
| 3 lb(1.4 kg; bone-in, skin-on)chicken thighs | marinate 1 hr | sear skin side down | simmer covered 35 min | reduce 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 | ||||
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 min1 of 4 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Forgiving — there is sugar in it by the last eight minutes, and a glaze taken past sticky turns bitter on the thighs
- What you'll wash
- Two things — the skillet, a bowl to marinate in
- Does it keep
- 5 days — vinegar is what this dish was built on, and everyone agrees it is better on the third day
marinate 1 hr
1 hrwalk away(we think)from the start
sear skin side down
not timed1 hr in
simmer covered 35 min
35 minwalk away(we think)1 hr in
reduce to a glaze 8 min
8 minneeds you(we think)1 hr 35 min in
- needs you
- you can walk away
- never timed
- we think
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, One Pot
>> aka: adobong manok, Filipino adobo, adobo sa toyo
>> servings: 4
>> time: 1 hr 45 min
>> slack: forgiving — there is sugar in it by the last eight minutes, and a glaze taken past sticky turns bitter on the thighs
>> washing-up: the skillet, a bowl to marinate in
>> keeps: 5 days — vinegar is what this dish was built on, and everyone agrees it is better on the third day
>> step: marinate 1 hr
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}.
>> step: sear skin side down
Sear @&(~1)marinated chicken{}, @vegetable oil{2%Tbs} skin side down in a #skillet{}, marinade reserved.
>> step: simmer covered 35 min
Simmer @&(~1)seared chicken{} in the reserved marinade with @water{1/2%cup}(120 mL), @brown sugar{1%Tbs} for ~{35%min}.
>> step: reduce to a glaze 8 min
Reduce @&(~1)adobo{} until the sauce coats the chicken, ~{8%min}.