Classic Chicken Adobo
Chicken Adobo is the quintessential Filipino dish, celebrated for its savory, tangy, and slightly sweet flavor profile. This beloved stew features chicken braised in a rich sauce of soy sauce, vinegar, garlic, bay leaves, and peppercorns, reducing to a glossy finish perfect over rice.
Ingredients
- 1.5 lb chicken cut into serving pieces
- 0.5 cup soy sauce
- 0.5 cup vinegar
- 6-8 garlic cloves smashed
- 2-3 bay leaves
- 1 tsp black peppercorns
- 1-2 tsp brown sugar optional
- 1 cup water
Instructions
- In a large bowl, whisk together the soy sauce, vinegar, smashed garlic, bay leaves, peppercorns, and optional brown sugar to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or for best results, refrigerate for 2-4 hours.
- Transfer the chicken and the entire marinade to a pot. Add 1 cup of water.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender.
- Carefully remove the chicken pieces from the pot and set aside.
- Increase the heat to medium-high and reduce the sauce uncovered for 10-15 minutes, or until it thickens slightly and becomes glossy.
- Return the chicken to the pot, tossing to coat it evenly with the reduced adobo sauce.
- Serve hot with steamed white rice.
Notes
For a creamier version, known as 'adobo sa gata', add 1/2 cup of coconut milk during the last 10 minutes of simmering. You can also brown the chicken pieces slightly before braising for extra flavor. Serve with freshly cooked white rice.