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Chicken Adobo in Rice Vinegar
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How to Cook Chicken Adobo in Rice Vinegar

Chicken adobo in rice vinegar is a savory Filipino dish where tender chicken is simmered in a flavorful blend of soy sauce, garlic, bay leaves, and the mild, tangy sweetness of rice vinegar.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken adobo with a twist, chicken adobo with rice vinegar, how to cook chicken adobo
Servings: 4 servings
Calories: 327kcal
Author: Manny

Ingredients

  • 1 whole medium sized dressed chicken cut into serving pieces
  • 1 cup rice vinegar
  • 2 Tbsp. crushed garlic
  • 1 tsp. whole black pepper
  • 3 pcs bay leaves
  • 1 Tbsp. salt
  • 4 Tbsp. soy sauce
  • 1/4 kilo pork cut into serving pieces
  • 1 1/2 cup water

Instructions

How to cook chicken adobo in rice vinegar:

  • Combine all ingredients except water. Marinate for at least 1/2 hour.
  • Place pork, water, and marinade in saucepan and cook 30 minutes (simmering).
  • Add the chicken. Simmer for additional 45 minutes to 1 hour.
  • You can serve as is or remove the meat from the pot and fry until brown in small amount of oil and return to the sauce.

Notes

Cooking Tips:

Marinate for Deeper Flavor

When you really let the chicken marinate in soy sauce, rice vinegar, and spices for at least 30 minutes or overnight, this could be where it really brings out that depth in the adobo. By soaking the meat in the marinade for some time, all those rich and tangy notes stand a great chance of being really absorbed by the meat. And the longer it stays in there, the more flavor-filled your adobo is going to be.

Long Simmer for Falling-Apart Meat

When cooked low and slow, the meat is tender and juicy. Low simmering helps to blend the flavors and not dry or toughen the meat. Patience in order for the entire depth of the sauce is absorbed.

Fry: Tex-Mex Variation

After simmering, briefly fry the chicken in little oil to give it a golden outer layer, crispy and so delightful to contrast with the tender, savory meat. Then fry it, put it back into the sauce, and then immediately serve.