Adobo is the unofficial national dish of the Philippines. Usually made with pork belly or chicken this dish renders off an incredibly addictive sauce made with soy sauce, lots of vinegar and a touch of sugar. Salty, sour and just a little sweet this dish is worth making for the sauce alone. Flavored with garlic, peppercorns, and bay leaf the chicken slowly cooks for two hours and then a final broil caramelizes the sugars and further reduces the sauce. Served simply over a bed of plain white rice you’ll be making double batches of this dish before you know it.
- 1.5 lb boneless, skinless chicken thighs
- ½ cup rice vinegar
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 bay leaves
- 1 tsp whole peppercorns
- 7 cloves garlic, smashed and peeled
- 1 cup white short grain rice
- Lime and cilantro for garnish
My Cook Settings
Protein: 175˚F, 2 hrs
Starch: 15 min
Smash the garlic cloves with the flat blade of a large kitchen knife and remove the garlic peel. Combine the rice vinegar, soy sauce, brown sugar, bay leaves, peppercorns, and garlic in a Suvie pan.
Stir until the brown sugar is dissolved. Add the chicken thighs and coat with the sauce. Season the rice with ½ tsp salt. Load the protein and starch pans in your Suvie, enter the settings and cook.
After the cook fluff the rice with a fork and adjust seasoning to taste.
Remove the bay leaves, peppercorns and garlic from the sauce. Cut the chicken thighs into large pieces and return to coat in the sauce (you can also return the garlic to the pan if you want a little extra garlic in your life).
Broil the chicken for 10 minutes until browned and toss with the sauce to baste. Serve the chicken over rice, spoon the sauce over the chicken so it soaks into the rice and garnish with fresh cilantro and lime juice. Enjoy!
Depending on your preference, it's possible to pair either acidic or fruit-forward wines with adobo dishes. Acidic wines will pair well with the sour and savory notes of the soy sauce and vinegar. Fruity wines on the other hand will add a wonderful contrast. If you are struggling to chose we recommend serving this dish with a glass of Barbara wine. Barbara is wonderfully fruit-forward and has a very high acidity.