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How to make it: Alona Magale’s chicken adobo recipe

A Filipino classic, adobo is rich, tangy and easy to make. If you can’t find cane vinegar, use apple cider vinegar instead.

By Alona Magale
Published 19 Jan 2020, 07:00 GMT
Alona Magale’s chicken adobo.
Alona Magale’s chicken adobo.
Photograph by Thomas De Cian

Serves: 4   
30 mins, plus 2-3 hrs marinating 

8 chicken thighs or legs, bone in and skin on
2 tbsp dark soy sauce
1 tsp fish sauce
1 tbsp vegetable oil
5 garlic cloves, crushed
3 tbsp cane vinegar
3 bay leaves
1 tsp black peppercorns, crushed
5 tbsp oyster sauce
1 tsp light or dark brown sugar
cooked white rice, to serve

Put the chicken in a large bowl and pour over the soy sauce and fish sauce. Put in the fridge and leave to marinate for at least 2-3 hrs. 
2 Once the chicken is ready, pour the oil into a large saucepan and set over a low-medium heat. Add the garlic and sauté for 2-3 mins until golden-brown. Tip in the chicken and fry for 2 mins, turning to seal the meat on all sides.
3 Add the vinegar, bay leaves, peppercorns and oyster sauce to the pan. Turn the heat to low and simmer for about 20 mins until the chicken is tender and cooked through.
4 Sprinkle in the sugar and stir until dissolved, then immediately remove the pan from the heat.
5 Divide the chicken between four plates, serving on a bed of cooked rice.

Read our piece about Manila here

Published in the January/February 2020 issue of National Geographic Traveller Food

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