Braised chicken with pickled cucumbers
Waitrose and Partners

Braised chicken with pickled cucumbers

Inspired by the popular Filipino dish adobo, this is an absolutely delicious way to serve chicken.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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4.5 out of 5 stars(7) Rate this recipe
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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Plusmarinating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 Essential British Chicken Legs (about 1kg)
  • 75ml Aspall Organic Cyder Vinegar
  • 75ml light soy sauce
  • 4 clove/s garlic, crushed
  • 1 tbsp Essential Vegetable Oil
  • 2 Essential Onions, halved and sliced
  • 2 tbsp light brown soft or caster sugar
  • Essential Easy Cook Long Grain Rice, cooked, to serve (optional)

Pickled cucumber

  • 1 Essential Cucumber
  • 150ml Aspall Organic Cyder Vinegar
  • 2 tbsp light brown soft or caster sugar
  • 1 tsp salt
  • 1 red chilli, sliced (optional)


  1. Cut the chicken through the joints into 4 drumsticks and 4 thighs. Put in a non-metallic bowl with 75ml vinegar, the soy and garlic. Cover and chill for at least 20 minutes (up to 12 hours).

  2. Heat the oil in a large, deep frying pan over a medium-high heat. Reserving the marinade, fry the chicken (thighs skin-side down) for 6-8 minutes; turn and fry for 3-4 minutes more. Transfer to a plate.

  3. Add the onions to the pan and fry for 3-4 minutes until softening. Add the reserved marinade, 2 tbsp sugar, 250ml water and a good grinding of black pepper. Bring to the boil, then simmer for 3-4 minutes. Return the chicken to the pan, skin-side up; lower the heat to a gentle simmer and cook for 25 minutes, then turn and simmer for a final 15 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.

  4. Meanwhile, halve the cucumber lengthways, scoop out the seeds and thinly slice. Put in a small bowl with the vinegar, sugar, salt and chilli (if using); mix well. Stand for at least 10 minutes before serving with the chicken and some cooked rice, if liked.

Cook’s tip


Cucumber seeds

Don’t throw away the scooped-out cucumber seeds when making the pickle. Stir them into a salad dressing for a fresh kick, blend into smoothies or use in gin-based cocktails.


Typical values per serving when made using specific products in recipe


2,071kJ/ 496kcals



Saturated Fat












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