🍗⭐ Premium

Poulet Adobo

Name: Poulet Adobo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: PH
Ingredients: 8 bone-in chicken thighs, skin on (about 1.2kg); 120ml cane or white vinegar; 80ml soy sauce; 1 whole head of garlic, cloves peeled and crushed; 4 bay leaves; 1 tsp whole black peppercorns, lightly crushed; 1 tbsp brown sugar; 250ml water; 1 tbsp neutral oil; 2 spring onions, sliced, to serve; To serve garlic fried rice or steamed rice

Photo : Markus Winkler / Unsplash

10m

Prépa

50m

Cuisson

Portions

Facile

Difficulté

Le plat préféré des Philippines : cuisses de poulet braisées au vinaigre, soja, ail, laurier et poivre, puis saisies et laquées, sur riz à l'ail.

#filipino#chicken#adobo#soy sauce#vinegar#garlic#braise#one-pot#comfort food

Portions

Ingrédients

Nutrition

calories520

protein38g

carbs8g

fat36g

fiber1g

Par portion

Étapes

Marinate

Combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns in a bowl. Leave for 30 minutes, or up to overnight in the fridge.

⏱30:00

Cook in the sauce

Pour everything into a wide pan. Add the sugar and water and bring to a boil. Don't stir for the first few minutes so the sharp vinegar smell cooks off. Cover and let it bubble gently for about 30 minutes, until the chicken is very tender.

⏱30:00

Thicken the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Brown the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Coat with sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Marinate

Combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns in a bowl. Leave for 30 minutes, or up to overnight in the fridge.

⏱30:00

Cook in the sauce

⏱30:00

Thicken the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Brown the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Coat with sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 The Philippines📅 Pre-colonial roots🍗 PH

Long before the Spanish arrived, Filipino cooks preserved meat and fish by cooking it in vinegar and salt — a smart technique in a hot, humid climate. When Spanish colonisers saw it in the 16th century, they called it adobo, after their own word for a marinade, and the name stuck.

Soy sauce, brought by Chinese traders, later joined the vinegar, and today there are as many versions of adobo as there are Filipino families.