I made this chicken in a big batch to prep a number of meals, so feel free to make a half recipe. It’s perfectly scaleable as long as you use a cooking vessel small enough to keep the chicken nearly submerged. Oh, and now that you’ve got the basis for adobo, make adobo everything! In fact, there are two other dishes based on these flavours on the site already.
Time: 75 minutes
200ml soy sauce
200ml suka (cane vinegar)
6 cloves garlic – finely chopped
1 large onion – diced
7g cracked black pepper
8 boneless-skinless chicken breasts
8 bay leaves
Preheat your oven to 190C.
In a large casserole dish, combine the soy sauce, vinegar, garlic, onion and black pepper.
Place the chicken in the pan in an even layer with a bay leaf under each breast.
Cook for 60 minutes or just until chicken reaches an internal temperature of 74C.
Serve warm with the cooking liquid.