Always, always let it sit at least overnight in the fridge.
There are two truths about chicken adobo: Every Filipino family has its own recipe , and every chicken adobo tastes better the day after it's been cooked.
, trying to demystify why Filipino dishes with clearly Spanish names somehow stand apart from other Spanish-inflected cuisines:"For Filipino tamales, paella, and adobo, the cloak of names covers an indigenous reality.
Since leaving my parents' home, I've tinkered with their adobo recipe in small ways, and settled on a ratio of soy sauce to vinegar to water that my wife, my child, and I all prefer. I also ditched the brown sugar ages ago, because what I like best about adobo is its bracing, in-your-face quality, and I add more whole peppercorns, because I really enjoy chewing on them after they've been softened by the braise.
On other days, I'd take my time with the adobo, salting the chicken in advance, browning it thoroughly, and blooming the sliced garlic, whole peppercorns, and bay leaves in the rendered chicken fat. Then I'd use the braising liquid to deglaze theon the bottom of the pot, add back the browned chicken, and, again, simmer it until the chicken was done.
If you, like me, actually like to eat chicken skin that's easier to slurp than to chew, I can wholeheartedly recommend going with the no-browning route. If you find that unappetizing, you'll have better success if you brown the chicken skin thoroughly first. Given that the vast majority of our readers will likely prefer it that way, I included a browning step in the attached recipe.
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