Chicken adobo is a classic Filipino dish made with chicken marinated in soy sauce and spices, then cooked till tender.
Total Cost: $9.66 recipe / $1.61 serving
4lbs.skin-on, bone-in chicken$7.96
1/2cupsoy sauce $0.48
1/2cupapple cider vinegar $0.48
2Tbspvegetable oil $0.08
2whole bay leaves $0.10
1Tbspminced garlic (about 2 cloves)$0.20
1Tbspblack peppercorns $0.15
Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.
Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.
When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.
Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).
While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.
Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. Serve over rice or noodles and spoon more of the reduced liquid over top.
Add in a few hours or over night to the prep time for this chicken to marinate.