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Filipino Chicken Adobo with Rice Recipe

Filipino · Main course · 50 min total

A classic Filipino comfort dish featuring chicken braised in a tangy, savory sauce of soy sauce, vinegar, garlic, and black pepper, served over steamed rice.

Ingredients

• 1 1/2 lbs (about 680g) chicken thighs, bone-in, skin-on
• 1/2 cup soy sauce
• 1/2 cup vinegar (cane or white)
• 1 cup water
• 6 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 tablespoons cooking oil
• 4 cups cooked jasmine rice, for serving

Instructions

1. In a bowl, combine chicken, soy sauce, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes (or overnight in the fridge).
2. Heat oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown chicken on all sides, about 3-4 minutes per side. Work in batches if needed.
3. Pour reserved marinade, vinegar, and water into the pot. Do not stir. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is tender and cooked through.
4. Remove lid and increase heat to medium. Cook for another 5-10 minutes to slightly reduce the sauce. Taste and adjust seasoning with salt or more soy sauce if desired.
5. Serve chicken and sauce over steamed rice.

Tips

• For a richer flavor, use coconut vinegar and add a tablespoon of brown sugar.
• This dish tastes even better the next day as flavors meld.
• Serve with a side of pickled vegetables or a simple cucumber salad.

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