Filipino Chicken Adobo

Photos by Ian McCausland

2 lbs skin-on chicken thighs and drumsticks
3 bay leaves
6 tbsp soy sauce*
4 tbsp white vinegar
1 head garlic
4 carrots cut into large chunks
2 stalks of lemongrass, cracked open
Water
2 tbsp canola oil
2 red Thai chilies
Scallions or green onion
Sticky white rice to serve

*We recommend White Swan Filipino soy sauce.

Marinate: Place the chicken in a large pot. Mix the soy sauce and vinegar and pour over the chicken. Add the garlic head, bay leaves, carrots, and the lemongrass. Add enough water to almost cover the chicken.
Marinate in the fridge for a minimum of 3 hours.

Cook: Remove the chicken from the marinade, setting the marinade aside. Heat the canola oil in a hot skillet. Sear the chicken in small batches, 2 minutes on each side, to crisp up the skin. Put the chicken back in the pot with the marinade and slowly bring to a boil. Lower the heat and braise for about 2 hours. You can remove the lid for the last 30 minutes to thicken the sauce.

Serve: Remove the chicken to a serving dish and keep warm. Strain the marinade and pour over the chicken. Discard the carrots or serve them separately. Garnish with chilis and scallions. Serve with a generous amount of white rice.

SHOP LOCAL
We found the perfect Staub casserole dish for our chicken at d.a. Niels and dolsot rice bowls (usually used for crisping up rice in Korean bibimbap) from Arirang Oriental Food Mart.

PAIR WITH
Torralbenc Albenc White Menorca, Spain
Radley & Finch Alley Pack Chenin Blanc Western Cape, South Africa
Mas d’en Gil Red Bellmunt Priorat, Spain