Chicken Adobo is Filipino-style chicken. It is so simple to cook but it is important to allow time for marinating as this is when the flavours develop.
Usually Adobo is cooked in a saucepan on the stove top but I like the way the skin colours and crisps when cooked in the oven.
- 10 (size dependent) pieces of chicken (bone in)
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/4. cup brown sugar
- 5 cloves garlic, sliced
- 2.5cm piece of fresh ginger, grated
- 2 bay leaves
- 1 large onion, finely chopped
- 2 large chillies, thinly sliced
- coriander leaves to garnish
Arrange the chicken in a ceramic or other non metal dish, pour over soy, vinegar and sprinkle over remaining ingredients.
Cover and refrigerate for up to 24 hours.
Preheat the oven to 180°C.
Arrange chicken, skin side up (with marinade) in a single layer in a baking dish (if not already in one), bake for 50 minutes – 1 hour until chicken is tender and well coloured.
Remove chicken from the baking dish, cover and set aside.
Skim fat from the cooking liquid, pour into a small saucepan and simmer until reduced to a sauce like consistency (It may have already reduced in the oven and not need much more).
Pour the sauce over the chicken.
Scatter with coriander leaves and serve with steamed rice and greens.