Adobo is considered the national dish of the Philippines, representing a cooking process rather than a specific ingredient.³ It is defined by its deep savory-sour profile, where meat (chicken, pork, or seafood) is braised in vinegar, soy sauce, black peppercorns, and garlic.

Prep Time	Cook Time	Serves
15 minutes	45-55 minutes	4

Part A: Ingredients

• Meat: 3 lbs Bone-in, skin-on Chicken pieces (thighs and drumsticks).
• Braising Liquid: $1/2$ cup Soy Sauce (light or regular), $1/2$ cup Cane Vinegar (or white vinegar), 1 cup Water.
• Aromatics: 1 whole head Garlic, cloves peeled and smashed (not minced), 1 large Bay Leaf.
• Spice: 1 Tbsp Whole Black Peppercorns (lightly cracked).
• Fat: 1 Tbsp Cooking Oil (for searing).
• Garnish: Fresh Scallions, chopped.

Part B: Instructions

Step 1: Sear the Chicken

1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Place the chicken pieces skin-side down (if using skin-on) and sear for 5-7 minutes until the skin is golden brown and some fat has rendered. Remove the chicken and set aside.

Step 2: Deglaze and Build the Sauce

1. Discard any excess oil, leaving about 1 tablespoon of rendered fat in the pot.
2. Add the smashed garlic cloves to the pot and sauté for 1 minute until fragrant.
3. Add the vinegar to deglaze the pot (it will steam and smell strongly). Let it boil for 1 minute without stirring. This cooks out the sharp, raw vinegar taste.
4. Add the soy sauce, water, bay leaf, and cracked peppercorns. Bring the sauce to a simmer.

Step 3: Braise the Adobo

1. Return the seared chicken pieces to the pot. The liquid should cover about two-thirds of the chicken.
2. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
3. Remove the lid and continue to simmer for another 15-20 minutes until the sauce has reduced, thickened, and become glossy, coating the chicken pieces nicely. The chicken should be very tender.

Step 4: Serve

• Taste the sauce and adjust (if too salty, add a little water; if too sour, add a pinch of sugar).
• Serve the Adobo chicken hot with the thick sauce spooned over the top, alongside plain steamed white rice, which is essential to soak up the strong flavors.⁴ Garnish with chopped scallions.