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Adobo with garlic confit


Adobo with Garlic Confit

A richer, deeper, and more elegant take on the Filipino classic.

This version of adobo keeps everything we love—savory, tangy, comforting—but elevates it with garlic confit: slow-cooked garlic cloves in oil until soft, sweet, and buttery. The result is a luxurious adobo with deeper flavor, silky sauce, and golden garlic you can spread over rice.

Ingredients

For the Garlic Confit

  • 2 whole heads garlic, peeled

  • 1 cup neutral oil (canola or vegetable oil)

  • 1 small sprig thyme (optional)

  • 1 bay leaf

For the Adobo

  • 1 kg chicken (thighs, drumsticks, or mixed cuts)

  • 1/2 cup soy sauce

  • 1/3 cup cane vinegar

  • 1 cup water

  • 1 medium onion, sliced

  • 2 bay leaves

  • 1 tsp whole black peppercorns

  • 1 tbsp brown sugar

  • 2 tbsp garlic confit oil

  • Salt and pepper, to taste

For Garnish

  • 8–10 garlic confit cloves

  • Fresh cracked pepper

  • Optional: chopped spring onions

Procedure

Step 1: Make the Garlic Confit

  1. Peel the garlic cloves and place them in a small saucepan.

  2. Pour in the oil until the garlic is fully submerged.

  3. Add thyme and bay leaf (optional for extra aroma).

  4. Cook over very low heat for 20–30 minutes.
    Do not let the garlic brown too quickly—you want it soft, golden, and tender.

  5. Once the garlic is fragrant and buttery, remove from heat.

  6. Set aside the garlic cloves and reserve the oil.

The garlic should be soft enough to mash with a spoon.

Step 2: Sear the Chicken

  1. Pat the chicken dry with paper towels.

  2. Season lightly with black pepper.

  3. In a wide pan or pot, heat 2 tbsp garlic confit oil.

  4. Sear the chicken pieces skin-side down until lightly browned.

  5. Flip and cook the other side for 2–3 minutes.

  6. Remove and set aside.

Browning adds flavor and gives the adobo a richer base.

Step 3: Build the Adobo Base

  1. In the same pan, sauté sliced onions until soft.

  2. Add 4–5 garlic confit cloves and gently mash them into the onions.

  3. Stir until fragrant and slightly caramelized.

This creates a deeper, sweeter garlic flavor than regular minced garlic.

Step 4: Simmer the Adobo

  1. Return the chicken to the pan.

  2. Pour in soy sauce, water, and add bay leaves, peppercorns, and brown sugar.

  3. Bring to a gentle boil.

  4. Lower heat and simmer for 20 minutes.

Step 5: Add Vinegar

  1. Pour in the vinegar.

  2. Do not stir immediately—let it simmer untouched for 2–3 minutes first.

  3. After that, gently stir and continue simmering for another 15–20 minutes, or until chicken is tender.

This keeps the vinegar sharp but balanced, the classic adobo way.

Step 6: Reduce the Sauce

  1. Remove the lid and simmer until the sauce reduces and becomes glossy.

  2. Taste and adjust:

    • more soy sauce for salt

    • more vinegar for brightness

    • a pinch of sugar for balance

The sauce should be rich, silky, and deeply savory.

To Serve

Plate the chicken in a shallow bowl.
Spoon over the glossy adobo sauce.
Top with reserved garlic confit cloves, cracked black pepper, and spring onions if desired.

Serve with hot steamed rice.

For extra indulgence, mash a few garlic confit cloves directly into the rice.

Why This Version is Extraordinary

What makes this adobo special is the garlic confit.

Instead of sharp garlic flavor, you get:

  • mellow sweetness

  • buttery softness

  • richer aroma

  • more luxurious sauce

It turns humble adobo into something deeper, smoother, and restaurant-worthy—still comforting, still Filipino, but beautifully elevated.



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