Filipino Chicken Adobo Recipe & Video Tutorial

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

6 bone-in skin-on chicken thighs

¼ cup soy sauce (see note)

⅓ cup Filipino cane vinegar (see note)

1 tsp black pepper, ground

6 cloves garlic, roughly chopped

1 medium onion, short juliennes

3 bay leaves

Chopped cilantro or green onions for garnish

Jasmine rice for serving

note: Note: I use Filipino soy sauce for this, but you can use Japanese or Chinese soy sauce as well. I would not, however, use Thai soy sauce for this because it’s so much lighter and it won’t have the same rich colour and flavour. Although you could try using Thai soy sauce and add some black/dark soy sauce to it!

Filipino cane vinegar is labeled “Sukang Maasim.” It is quite widely available at Asian grocery stores. It has smoother, milder flavour than white vinegar. You can also use any mild-flavoured vinegar that you think has a smooth, pleasant flavour. My rule of thumb is, if you can taste it straight up (just a tiny taste!) and it doesn’t make your mouth pucker, it should be fine. Filipino cane vinegar is labeled “Sukang Maasim.” It is quite widely available at Asian grocery stores. It has smoother, milder flavour than white vinegar. You can also use any mild-flavoured vinegar that you think has a smooth, pleasant flavour. My rule of thumb is, if you can taste it straight up (just a tiny taste!) and it doesn’t make your mouth pucker, it should be fine.

Directions at paiskitchen.com

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