Filipino Chicken Adobo: Easy Recipe
A beloved Filipino dish featuring tender chicken simmered in a rich, tangy sauce of soy sauce, vinegar, garlic, and spices. This easy one-pot recipe creates a uniquely flavorful and deeply satisfying meal, perfect for any occasion.
Ingredients
- 3 pounds chicken legs and thighs well trimmed of excess skin and fat
- 4 tbsp canola oil
- 0.5 cup soy sauce
- 0.5 cup cane vinegar
- 6 cloves garlic minced or crushed
- 1 medium onion sliced (optional but recommended for flavor)
- 2 leaves bay leaves
- 1 tsp black peppercorns
- 1 tsp sugar optional
- 0.5 cup water or chicken broth
Instructions
- Trim any excess fat and skin from the chicken legs and thighs.
- In a large bowl, combine the chicken, soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator.
- Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve the marinade) and brown the chicken pieces on all sides until lightly golden, about 3-5 minutes per side.
- If using, add the sliced onion to the pot and sauté until softened, about 2-3 minutes.
- Pour the reserved marinade and ½ cup of water (or chicken broth) into the pot. Bring to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is tender.
- Remove the lid, increase heat slightly, and continue to simmer uncovered for another 10-15 minutes, allowing the sauce to reduce and thicken slightly, coating the chicken with a glossy finish.
- Taste the sauce and adjust the balance as needed. If too sharp, add the optional teaspoon of sugar. If too salty, add a splash of water.
- Serve hot with steamed rice.
Notes
For creamy Adobo sa Gata, add ½ cup coconut milk during the last 10 minutes of simmering. To make it spicy, include 2-3 bird's eye chilies or a pinch of chili flakes with the marinade. For a sweet-savory twist, replace ½ cup of water with pineapple juice and reduce the sugar. Always simmer gently; a rolling boil can toughen the chicken.