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Palauan Chicken Adobo
A Palauan take on the classic adobo, featuring tender chicken braised in a savory and tangy sauce of soy sauce, vinegar, garlic, and local spices.
ð§ ææ
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 1/2 cup Soy sauce
- 1/2 cup White vinegar
- 6 cloves Garlic(minced)
- 1 tsp Black peppercorns
- 2 Bay leaves
- 1/4 cup Water
- 2 tbsp Vegetable oil
- 1 tsp Sugar(optional, for balancing flavor)
ðšâð³ äœãæ¹
- 1
In a bowl, combine chicken pieces with soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear on all sides until browned.
- 3
Pour the reserved marinade into the pot with the chicken. Add water and bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender and cooked through. Stir occasionally.
- 5
Uncover the pot and increase heat to medium. Simmer for another 5-10 minutes to reduce the sauce to your desired consistency. Stir in sugar if using.
- 6
Remove bay leaves before serving. Serve hot with steamed rice.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can broil the chicken for a few minutes after braising.
- âAdjust soy sauce and vinegar to your taste preference.
- âThis dish tastes even better the next day.
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- Add sliced onions or chilies during the simmering process.
- Substitute pork belly for chicken for a different texture.