Ingredients

• 6 to 8 bone-in chicken pieces (thighs, drumsticks, or mixed)
• Black pepper
• 180 ml soy sauce (about 3/4 cup)
• 180 ml cane vinegar or white wine vinegar
• 250 to 350 ml water or light chicken stock
• 1 whole head garlic, cloves lightly crushed
• 3 bay leaves
• 1 to 1.5 tsp whole black peppercorns
• 1 tbsp brown sugar (optional)
• 1 small onion, sliced (optional)
• 1 tbsp oyster sauce (optional)
• 1 tsp fish sauce (optional)

Instructions

1. Preheat oven to 180 °C.
2. Optionally, sear chicken pieces in a little oil on the hob to brown lightly on both sides.
3. Add garlic, bay leaves, peppercorns, onion (if using), soy sauce, vinegar, sugar, and water or stock to the pot. Liquid should cover halfway to two-thirds of the chicken.
4. Bring to a gentle simmer on the hob.
5. Cover tightly and transfer to the oven. Cook for 60 to 75 minutes, turning the chicken once halfway if convenient.
6. Optionally, uncover and return to the oven for 15 to 25 minutes to thicken the sauce. For a thicker glaze, remove chicken and simmer the sauce on the hob until reduced, then return chicken to coat.

Notes

• Adobo is meant to be sharp and savoury. It mellows as it cooks.
• If too salty, add hot water. If too sharp, add a pinch more sugar. If too thin, reduce uncovered at the end.
• Serve with steamed white rice, and optional sides like sautéed greens, cucumber salad, or pickled veg.