30 Days Of Dinner

2. Heat the oil in a wide skillet or sauté pan over medium-high heat, about 190°C if using an infrared thermometer. Add the chicken in one layer and cook for 3 minutes on the first side and 2 minutes on the second side. The pieces do not need to be fully cooked yet; look for light golden-brown edges.

3. Lower the heat to medium. Add the sliced garlic and cook for 1 to 2 minutes, stirring often, until pale golden and fragrant. Do not let it turn dark brown, because burnt garlic will make the sauce bitter.

4. Pour in the soy sauce, vinegar, and water. Add the brown sugar, remaining pepper, and bay leaves. Bring the mixture to a steady simmer, then leave it undisturbed for 3 minutes so the vinegar can mellow.

Pro Tip: After adding vinegar, avoid stirring immediately. A short uncovered simmer removes the raw vinegar bite and gives the sauce a rounder adobo flavor.

5. Stir the chicken through the sauce and reduce the heat to medium-low. Cover and simmer for 10 minutes, turning the pieces once halfway through. The sauce should bubble gently, not boil aggressively.

6. Remove the lid and simmer for another 5 to 7 minutes. The chicken is done when the thickest piece reaches 74°C inside, feels firm but springy, and shows no pink center. The sauce should be reduced enough to coat a spoon but still plentiful for rice.

7. Taste the sauce. Add 1 to 2 tablespoons of water if it has become too salty or thick. If it tastes too sharp, simmer for 2 more minutes; if it needs more sweetness, add 1 teaspoon brown sugar at a time.

8. Divide the hot rice among four bowls. Top with the chicken, garlic, bay leaves removed, and plenty of sauce. Finish with spring onions, cucumber slices, or a fried egg if using.

Chef Notes & Variations

Use a wide pan rather than a small saucepan so the chicken browns properly and the sauce reduces in a shorter time. For plating, place the rice slightly off-center, arrange the chicken on top, and spoon the garlic-rich sauce over the rice instead of pouring it around the bowl. The cool cucumber balances the salty sauce, while a fried egg makes the bowl more filling. Store cooled chicken and sauce in a covered container in the refrigerator for up to 3 days. Reheat with 1 tablespoon of water over medium-low heat until steaming hot.

Swap It: Chicken breast works if that is what you have, but cut it into larger pieces and simmer for only 8 to 10 minutes after browning to prevent dryness. You can also replace half the white rice with brown rice, though the bowl will have a firmer texture and may need extra sauce. For a vegetable boost, stir in 2 cups of blanched kangkong leaves or steamed pechay just before serving.

The practical takeaway is simple: brown the chicken first, mellow the vinegar, then reduce the sauce until it hugs the meat. That three-part order gives you a fast adobo bowl with proper depth, even on a busy evening.

Quick Version

Brown 600 grams chicken thigh pieces in oil, add garlic, soy sauce, vinegar, water, sugar, pepper, and bay leaves; simmer covered for 10 minutes, then uncovered for 5 to 7 minutes until glossy and cooked through. Serve over hot rice with cucumber, spring onions, or a fried egg.

End of chapter one. 29 more chapters in the full book.