Filipino Chicken Adobo (Print Version)

Tender chicken simmered in a tangy soy-vinegar blend with garlic and spices, ideal with steamed rice.

# What You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/3 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
07 - 1 tablespoon brown sugar (optional)
08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions, for garnish (optional)

# Directions:

01 - In a large bowl, toss chicken with soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Marinate refrigerated for 30 minutes to 8 hours.
02 - Remove chicken from marinade, reserving liquid, and pat dry with paper towels.
03 - Heat oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 3 to 4 minutes per side until browned.
04 - Add reserved marinade and water. Bring to boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken halfway.
05 - Uncover and simmer an additional 10 to 15 minutes until sauce thickens. Skim off excess fat if desired.
06 - Discard bay leaves, adjust seasoning to taste, and serve hot over steamed rice garnished with scallions if desired.

# Expert Tips:

01 -
  • It tastes like someone who actually knows you made dinner, not a shortcut.
  • The sauce reduces into something so deeply flavored that plain rice becomes the perfect vehicle for every last drop.
  • Bone-in chicken stays impossibly tender while the skin gets just crispy enough to matter.
02 -
  • Don't skip the browning step—those caramelized bits on the chicken's skin are where so much flavor lives, and rushing through it leaves the dish flat.
  • The sauce must reduce enough that it coats a spoon; if it stays thin and watery, keep simmering until it deepens in color and consistency.
03 -
  • Make extra sauce by doubling the marinade and adding more water—there's no such thing as too much sauce when you're serving this over rice.
  • Leftover adobo tastes even better the next day, after the flavors have rested and settled into each other, so don't hesitate to make it ahead.
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