A quintessential Filipino dish, Classic Chicken Adobo features tender chicken braised in a savory, tangy sauce of soy sauce, vinegar, garlic, bay leaves, and peppercorns. It’s a comforting and flavorful meal, easily adaptable with various proteins and additions.
Adobo: Filipino Classic & Twists
A quintessential Filipino dish, Classic Chicken Adobo features tender chicken braised in a savory, tangy sauce of soy sauce, vinegar, garlic, bay leaves, and peppercorns. It's a comforting and flavorful meal, easily adaptable with various proteins and additions.
Ingredients
- 1 kg chicken thighs bone-in
- 0.5 cup soy sauce
- 0.5 cup white vinegar
- 8 cloves garlic minced
- 2 pieces bay leaves
- 1 tsp black peppercorns whole
- 1 tbsp cooking oil
- 1 tbsp sugar optional
- 0.5 cup water or chicken broth
Instructions
- In a large pot or Dutch oven, heat cooking oil over medium heat. Sear chicken thighs skin-side down until golden brown, about 5-7 minutes. Flip and sear other side for 3-5 minutes. Remove chicken and set aside.
- In the same pot, add minced garlic and sauté until fragrant, about 1-2 minutes.
- Return chicken to the pot. Pour in soy sauce, white vinegar, water (or broth), add bay leaves, and whole peppercorns. If using, add sugar now.
- Bring to a boil, then immediately lower heat to a simmer. Cover and cook for 30-40 minutes, or until chicken is tender and cooked through, stirring occasionally.
- Remove the lid during the last 10-15 minutes of cooking to allow the sauce to reduce and thicken slightly.
- Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed white rice.
Notes
For a richer flavor, marinate chicken for at least 30 minutes, or overnight. You can substitute chicken thighs with pork belly or a mix of chicken and pork. Add a sliced red chili for a hint of spice. Always serve with steamed white rice.
