A beloved Filipino classic, Chicken Adobo is known for its perfect balance of savory, sour, and slightly sweet flavors. This quick recipe delivers tender chicken cooked in a rich sauce of soy sauce, vinegar, garlic, and bay leaves, ideal for a weeknight meal.
Quick Chicken Adobo
A beloved Filipino classic, Chicken Adobo is known for its perfect balance of savory, sour, and slightly sweet flavors. This quick recipe delivers tender chicken cooked in a rich sauce of soy sauce, vinegar, garlic, and bay leaves, ideal for a weeknight meal.
Ingredients
- 1.5 lb chicken thighs or drumsticks bone-in and skin-on (or boneless
- 6 cloves garlic minced
- 0.5 cup soy sauce
- 0.5 cup white vinegar
- 2-3 leaves bay leaves dried
- 1 tbsp cooking oil optional
- 0.5 tsp black peppercorns whole
Instructions
- In a large bowl, combine the chicken pieces, minced garlic, soy sauce, white vinegar, bay leaves, and optional black peppercorns. Stir to coat the chicken evenly. Let it marinate for at least 15 minutes at room temperature, or refrigerate for 30 minutes to a few hours for deeper flavor.
- If desired, heat 1 tablespoon of cooking oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces, skin-side down first if applicable, and brown them lightly on all sides for about 3-5 minutes. Remove browned chicken and set aside.
- Pour the entire marinade, including the bay leaves and garlic, into the pot. If you browned the chicken, return the chicken to the pot.
- Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the lid, increase the heat to medium-high, and let the sauce reduce and thicken slightly for another 5-10 minutes, stirring occasionally. The sauce should coat the chicken.
- Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed rice.
Notes
Serve hot with steamed white rice to soak up all the delicious sauce. For a deeper flavor, you can marinate the chicken for at least 30 minutes or even overnight in the refrigerator. Adjust soy sauce and vinegar to your taste. For a richer color and slightly crispy skin, pan-fry the chicken pieces until lightly browned before adding the marinade. You can also add a teaspoon of whole black peppercorns for an authentic touch.
