Adobo Chicken w/ Black Garlic

Sarah MickeyAll Recipes, Black Garlic Recipes, Chicken Recipes, Soy Sauce Recipes

Adobo Chicken Drumsticks with Black Garlic

Dry Riesling

Adobo is an intensely savory, sweet & tangy sauce/braising liquid from the Philippines that does amazing things for chicken and rabbit (rabbit leg adobo recipe). We’ve even paired its distinctive flavor profile with lamb (lamb racks with adobo-inspired gastrique recipe).

  • 2lbs Chicken Drumsticks
  • Adobo Braising Liquid:
  • 1 tsp Black Peppercorns
  • 5 Bay Leaves
  • ¼ cup Dry White Vermouth
  • ½ cup Water
  • ¼ cup Soy Sauce
  • 1 head of Black Garlic, top chopped off to expose cloves
  • ½ cup Distilled White Vinegar
  • 3 tbsp Unsalted Butter
  • Salt to Taste
  • Recommended Side:
  • Sticky Rice (Bamboo Rice depicted)



Combine the drumsticks & braising liquid in a stock pot. Bring the mixture to a boil, reduce it to a simmer, and cover the pot with a lid, slightly ajar.


Simmer until the meat’s cooked through (about a half hour), turning the chicken legs over occasionally.


Pull the legs out of the sauce. Return the sauce to the stove & simmer to reduce it by ¼.


Strain the sauce and swirl in the 3 tbsp of butter. Taste it & add salt as necessary.


Sear the chicken legs in a hot, oiled frying pan or skillet, just until they caramelize on the outside.


Gently squeeze the black garlic cloves out of the head.


Serve the chicken legs with the sauce, black garlic cloves, and your rice of choice.