Chicken Adobo

From the Philippines, this super-easy one-pot dish can be prepped the night before. Once the chicken is tender, it gets browned quickly[ under the broiler while the cooking liquid boils down into a sauce. Serve with rice to complete the meal.]

Total Time:
2 hr 50 min
10 min
2 hr
40 min

4 servings

  • 2/3 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 teaspoon whole black peppercorns
  • Large pinch crushed red pepper
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 8 chicken drumsticks (2 1/2 to 2 3/4 pounds total)
  • 1 scallion, thinly sliced
  • Cooked rice, for serving
  • Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.

  • Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.

  • Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.

  • Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.

  • Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.

  • Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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