Adobo Chicken Recipe
Filipino · Main course · 50 min total
A classic Filipino dish where chicken is braised in a savory and tangy sauce of soy sauce, vinegar, garlic, and spices. This recipe delivers tender, flavorful chicken with a rich, slightly sour sauce that pairs perfectly with steamed rice.
10
min prep
min prep
40
min cook
min cook
4
servings
servings
390
kcal/serving
kcal/serving
Ingredients
- 1 1/2 lbs (about 700g) chicken thighs and drumsticks, bone-in, skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon cooking oil
Instructions
- In a bowl, combine chicken, soy sauce, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Heat oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and sear chicken pieces until browned on all sides, about 2-3 minutes per side.
- Pour the reserved marinade, vinegar, and water into the pot. Do not stir. Bring to a boil without stirring, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is tender and cooked through.
- Remove lid and increase heat to medium. Simmer for another 5-10 minutes to slightly reduce and thicken the sauce. Adjust seasoning with salt and pepper if needed.
- Serve hot over steamed rice.
Tips
- For a richer flavor, use coconut vinegar or cane vinegar instead of white vinegar.
- Do not stir the pot after adding vinegar until it comes to a boil to avoid a bitter taste.
- Leftovers can be stored in the refrigerator for up to 3 days; the flavor improves overnight.
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