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Chicken adobo

Time 1 hour
Yields Serves 4
Chicken adobo
1

Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.

2

Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.

3

Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it’s reduced to about 1 cup, about 10 minutes.

4

Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter.

Adapted from Andre Guerrero of Marche, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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