Adobo Chicken

Serving 4 pax
Preparation Time 15 mins
Skill Easy

1kg chicken legs (bone-in and skin on)
125ml soya sauce
125ml white vinegar
1 tbsp whole black peppercorns
6 – 10 garlic cloves, crushed
4 bay leaves
125ml coconut milk
1 tbsp cornstarch*
175ml water
3 – 4 stalks of spring onion, chopped for garnishing

*Available at your nearest FairPrice store

  1. Combine the soy sauce, vinegar, peppercorns, garlic and bay leaves with the chicken. Leave to marinate for at least 4 – 8 hours.
  2. Transfer the chicken in its marinade to the Dutch oven. Cover and roast the chicken skin-side up in the oven for about 35 – 40 minutes at 220°C, then remove the cover during the last 10 – 15 minutes to help make the skin crispy.
  3. Remove the Dutch oven from the oven after cooking. Set aside the chicken, leaving the marinade and juices in the Dutch oven.
  4. Mix together a slurry of coconut milk, cornstarch and water.
  5. Place the Dutch oven on the stove over medium heat. “Deglaze” the pan with the slurry and cook until the sauce is thickened and glossy for about 3 -5 minutes.
  6. Pour the sauce over the chicken and garnish generously with spring onions. Serve with some rice!


If you do not have a Dutch oven, you can use any baking pan. However, ensure that it is covered tightly with aluminium foil and remove the foil during the last 10 – 15 minutes of cooking as well. You can choose to strain the sauce if you prefer not to have peppercorns in the final dish; for a less sour flavour, you can also reduce the amount of vinegar slightly.

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