Ingredients
- 1.5 kg bone-in chicken thighs
- 120 ml cane vinegar
- 120 ml soy sauce
- 120 ml water
- 75 ml Québec maple syrup
- 8 garlic cloves, crushed
- 3 bay leaves
- 1 tsp black peppercorns
- 30 ml neutral oil
- Steamed rice and scallions, for serving
Method
- Combine vinegar, soy sauce, water, maple syrup, garlic, bay leaves, and peppercorns; marinate the chicken for 30 minutes.
- Brown the chicken in oil, skin side down first.
- Add the marinade, bring to a boil, then simmer uncovered for 35 minutes.
- Remove the chicken, reduce the liquid until glossy, and return the chicken to coat it thoroughly.
- Serve with steamed rice and sliced scallions.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar in a sweet Filipino adobo variation
Conversion used: Replace 50 g brown sugar with 75 ml maple syrup; reduce the water by 45 ml and reduce the sauce uncovered rather than adding extra sugar.
Why Quebec maple syrup: Maple softens the sharp vinegar and salty soy while adding a rounded caramel finish. The adaptation remains recognizable as adobo and uses a Québec staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →