A beloved national dish of the Philippines, Chicken Adobo is a savory and tangy stew where chicken is braised in a flavorful sauce of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. It’s known for its rich, umami depth and a delightful balance of sour and salty notes, often served with steamed rice.
Master Filipino Chicken Adobo
A beloved national dish of the Philippines, Chicken Adobo is a savory and tangy stew where chicken is braised in a flavorful sauce of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. It's known for its rich, umami depth and a delightful balance of sour and salty notes, often served with steamed rice.
Ingredients
- 6 large chicken thighs bone-in
- 1 head garlic crushed
- 0.5 cup soy sauce (e.g.
- 0.25 cup cane vinegar (or white vinegar)
- 1 cup water
- 3 bay leaves
- 2 tsp whole black peppercorns
- 1 tbsp cooking oil
Instructions
- Pat chicken thighs dry with paper towels. Season lightly with salt and pepper, if desired.
- Heat cooking oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5-7 minutes per side. Remove chicken from the pot and set aside.
- In the same pot, add crushed garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it.
- Return the seared chicken to the pot. Add soy sauce, vinegar, water, bay leaves, and whole black peppercorns. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
- Remove the lid, increase the heat to medium, and continue to simmer for another 10-15 minutes, or until the sauce has reduced and thickened slightly to your desired consistency.
- Taste and adjust seasoning if necessary. Remove bay leaves before serving.
- Serve hot with freshly steamed white rice.
Notes
For an authentic touch, use Filipino cane vinegar. Adjust the soy sauce and vinegar ratio to your preference – some like it tangier, others saltier. A pinch of sugar can be added for a subtle sweetness. Adobo often tastes even better the next day! Serve with plenty of steamed white rice.
