Filipino Chicken Adobo

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Marinate chicken briefly with soy and half the garlic. Cover and refrigerate for at least 30 minutes; use 2–12 hours for larger cuts so the seasoning penetrates evenly.

3. 3

   Brown the chicken in oil and set aside. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Fry remaining garlic, return chicken and add marinade, vinegar, bay and pepper. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

5. 5

   Simmer uncovered without stirring for the first few minutes.

6. 6

   Cover until tender, then reduce the sauce to a glossy coating. Keep over medium-low heat for 10–15 minutes, stirring frequently, until the volume has visibly reduced and the flavour is concentrated without scorching. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.