Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy-vinegar broth, which is then reduced to a glaze and served with rice. Many Filipino recipes call for sugar in the stewing broth, but we’ve omitted it to avoid added sugar and because the recipe is still excellent without it. The finished dish is a flavor bomb of salty-sour goodness, the essence of simple, rustic cooking.
How to Make It
Combine chicken, vinegar, soy sauce, garlic, chiles, and bay leaves in a large ziplock plastic bag; seal and chill 2 hours or up to overnight. Remove chicken from marinade. Pour marinade through a fine wire-mesh strainer into a bowl, and discard solids. Reserve marinade.
Heat oil in a Dutch oven over medium-high. Cook half of chicken in hot oil until browned on both sides, about 7 minutes. Remove from pan; repeat with remaining chicken. Discard drippings.
Place browned chicken thighs and reserved marinade in pot; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer until chicken is done, about 25 minutes. Spread rice on a platter, and top with chicken.
Increase heat to medium-high; cook sauce until reduced to 1/2 cup, about 6 minutes. Remove from heat. Skim fat from sauce; discard fat.
Drizzle chicken with half of sauce; serve remaining sauce on the side. Sprinkle chicken with scallions, mint, and basil.