Filipino
Tangy Garlic Chicken Adobo
This adobo keeps the classic soy-vinegar backbone but pushes the garlic and pepper a little harder so the sauce tastes bold, salty, and sharply savory. Browning the chicken first and then reducing the braising liquid gives you tender meat with a glossy, almost lacquered finish.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Filipino
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the tamari, cane vinegar, water, garlic, whole black peppercorns, bay leaves, and brown sugar in a bowl. Add the chicken, toss to coat, and marinate for at least 15 minutes or up to 4 hours in the refrigerator so the meat picks up the salty-tangy flavor early.
- Heat the neutral oil in a wide skillet or Dutch oven over medium-high heat. Lift the chicken from the marinade, reserving the liquid, and sear it skin-side down until the skin is deep golden and starting to crisp, about 5 minutes. Turn and cook 2 minutes more.
- Pour in the reserved marinade and bring it to a lively simmer. Lower the heat, cover partially, and cook until the chicken is tender and the sauce smells sharp, garlicky, and peppery, about 20 minutes.
- Uncover the pan and simmer until the sauce reduces to a glossy glaze that coats the chicken instead of pooling in the bottom of the pan, 8 to 10 minutes more. Taste and adjust with a little more vinegar if you want extra bite.
- Top with scallions and serve over rice.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari in place of soy sauce and the dish stays naturally gluten-free and dairy-free; the rest of the braise needs no changes.