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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

4portions

Ingrédients

Nutrition

calories520

protein38g

carbs8g

fat36g

fiber1g

Par portion

Étapes

Marinate

In a bowl, combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns. Cover and leave at room temperature for 30 minutes, or in the fridge for up to overnight.

8 thighs chicken thighs
120ml vinegar
80ml soy sauce
1 head garlic
4 bay leaves
1 tsp peppercorns

⏱30:00

Cook in the sauce

Pour the chicken and marinade into a wide pan (about 28cm). Add the sugar and water, bring to a boil over high heat without stirring for a few minutes, then reduce to low heat, cover and simmer gently for 25-30 minutes.

all the marinade from step 1
1 tbsp brown sugar
250ml water

✅ C'est prêt quand : chicken is very tender and sauce bubbles gently

⏱30:00

Thicken the sauce

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Brown the chicken

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Coat with sauce

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Serve

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Marinate

In a bowl, combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns. Cover and leave at room temperature for 30 minutes, or in the fridge for up to overnight.

8 thighs chicken thighs
120ml vinegar
80ml soy sauce
1 head garlic
4 bay leaves
1 tsp peppercorns

⏱30:00

Cook in the sauce

all the marinade from step 1
1 tbsp brown sugar
250ml water

✅ C'est prêt quand : chicken is very tender and sauce bubbles gently

⏱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

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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.