Chicken Adobo



  • 1.2kg chicken thighs
  • 125ml apple cider vinegar
  • 6 cloves garlic bruised
  • 80ml soy sauce
  • 3cm piece of ginger finely grated
  • 2 long red chillies thinly sliced. Save some for serving
  • 4 bay leaves
  • 55g brown sugar (1/4 cup)
  • 1tbsp black peppercorns
  • 1 large onion thinly sliced
  • 2 cups of rice (prior to cooking)
  • salt and pepper to taste


  1. Place the vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 1 and 1/2 cups of water in the 3 litre pan. Stir well to combine. Add chicken and stir to coat. Cover and marinate at room temperature for 30 minutes.
  2. Move the 3 litre to your burner and place on a medium to high heat with the temperature control opened. When the whistle sounds reduce heat to medium/low for approximately 25 minutes or until the chicken is tender.
  3. Remove the chicken from the sauce and simmer on a medium heat with the cover off for a further 10 minutes or until the sauce is reduced to your liking.
  4. Return the chicken to the sauce. Serve with steamed rice and garnish with steamed greens and top with sliced chilli.

Serves 4