A beloved national dish of the Philippines, Chicken Adobo features tender chicken braised in a rich, tangy, and savory sauce made from vinegar, soy sauce, garlic, and peppercorns. It’s a flavorful and comforting meal often served with steamed rice.
Classic Filipino Chicken Adobo
A beloved national dish of the Philippines, Chicken Adobo features tender chicken braised in a rich, tangy, and savory sauce made from vinegar, soy sauce, garlic, and peppercorns. It's a flavorful and comforting meal often served with steamed rice.
Ingredients
- 2 lb chicken thighs and drumsticks bone-in
- 2 tbsp vegetable oil
- 8 cloves garlic minced
- 1 medium onion chopped
- 1 cup white vinegar
- 1 cup low sodium soy sauce
- 1 cup water
- 1 tsp black peppercorns whole
- 3 pieces bay leaves dried
Instructions
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add minced garlic and chopped onion, sauté for 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and brown on all sides for about 5-7 minutes. You don't need to cook it through, just get a nice color.
- Pour in the white vinegar, low sodium soy sauce, and water. Add the whole black peppercorns and bay leaves.
- Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is very tender and cooked through.
- Remove the lid and increase the heat to medium-high. Let the sauce reduce and thicken slightly for another 5-10 minutes, stirring occasionally.
- Adjust seasoning if necessary. Serve hot with steamed rice, spooning plenty of the rich sauce over the chicken.
Notes
For an extra layer of flavor, consider adding a cinnamon stick during the simmering process, as some traditional recipes do. You can also experiment with chicken broth instead of water for a richer base. Serve hot with steamed jasmine rice. This recipe is also great for meal prepping as the flavors deepen overnight.
