Chicken Adobo
Ingredients
- 6 bone-in
skin-on chicken thighs or a combination of thighs and drumsticks, about 2 1/2 pounds total
- 1/3 cup low-sodium or regular soy sauce
- 6 garlic cloves
smashed
- 2 tablespoons vegetable or grapeseed oil
- 3 fresh or dried bay leaves
- 1 teaspoon black peppercorns
- 1/3 cup cane vinegar
plus more as needed, or white, cider or rice vinegar
- 2 teaspoons granulated sugar
plus more as needed
- Cooked rice
for serving
Directions
- 1
Trim the excess fat from the chicken. Place the chicken in a large resealable bag or container. Add the soy sauce and garlic, move the chicken around to coat, seal the bag or cover the container, and marinate in the fridge for 1 to 8 hours.
- 2
In a large pan (with a lid), heat the oil over medium-high. When shimmering, adjust heat to medium, scrape off any garlic clinging to the chicken (reserving the garlic along with the marinade) and add the pieces to the pan. Brown the chicken, about 3 minutes per side. You might have to do this in batches to avoid overcrowding the pan.
- 3
When all the chicken has been browned (if working in batches, return all the chicken pieces to the pan), add the marinade with the garlic, bay leaves, peppercorns and ¾ cup water. Adjust heat to high and bring to a boil, then decrease heat to low, cover and cook until the chicken is tender, about 40 minutes.
- 4
Adjust heat to medium and add the vinegar and sugar. Simmer, uncovered, for 10 minutes, until the flavors come together. The sharpness of the vinegar will soften as the adobo cooks. Taste the adobo (sauce). It should have a pleasant tang from the vinegar, enough to make you take notice but not overpower the other flavors. If it’s too sour, balance the adobo by adding more sugar. If not sour enough, add a little more vinegar. You can reduce the sauce further by cooking it longer, if desired. Serve over rice, spooning the sauce over the chicken.
Chicken Adobo
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a taste of the Philippines right in your kitchen? This Chicken Adobo recipe delivers an authentic, mouth-watering experience that's easier to make than you might imagine, bringing traditional flavors to your table with minimal fuss. Our Chicken Adobo recipe showcases the classic balance of tangy vinegar and savory soy sauce, creating a deeply flavorful braise that has made it a national favorite. Using bone-in, skin-on chicken ensures a richer sauce and succulent meat, though it's easily adaptable to your preferences. The combination of garlic, bay leaves, and peppercorns builds complex layers of taste, making every bite incredibly satisfying. Prepare for a symphony of flavors: tender chicken steeped in a rich, zippy sauce that perfectly balances savory, sour, and a hint of sweetness. The bone-in chicken braises slowly, resulting in incredibly juicy meat that practically falls off the bone. Each serving offers that quintessential Filipino comfort food experience, especially when generously spooned over steamed rice. With just 10 minutes of prep work, you'll be well on your way to an impressive dish with a total cooking time of about 80 minutes. This Chicken Adobo is incredibly versatile. While bone-in, skin-on chicken thighs or a combination of thighs and drumsticks are recommended for depth and texture, you can easily use boneless chicken pieces if you prefer; just be mindful of potential adjustments to cooking time. For the vinegar, traditional cane vinegar offers a distinct, mild flavor and can be found at specialty markets, but common white, cider, or rice vinegar all work beautifully. Remember to taste and adjust the granulated sugar as needed to perfectly balance the vinegar's tang to your liking. Serve this incredible Chicken Adobo with plenty of fluffy cooked rice, ensuring you generously spoon the flavorful, zippy sauce over every grain. It's perfect for a satisfying weeknight dinner or a special family meal that will impress everyone.