Description
Experience the rich flavors of authentic Filipino chicken adobo, a cherished dish that brings family and friends together with its savory soy sauce, garlic, and tangy vinegar.
Ingredients
- 2 pounds chicken thighs and drumsticks (bone-in, skin-on)
- ½ cup soy sauce
- ½ cup white vinegar
- 1 head garlic, cloves peeled and crushed (about 10-12 cloves)
- 2 bay leaves (dried)
- 1 tablespoon whole black peppercorns
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil for searing
- Sliced red chilies (optional, for heat lovers)
- Steamed white rice
- Fresh scallions, chopped for garnish
Instructions
- Combine the braising liquid: In a large, heavy-bottomed pot or Dutch oven, combine the soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns. Add the chicken pieces and pour in the water, ensuring the chicken is mostly submerged. Give everything a gentle stir to distribute the aromatics.
- Bring to a gentle simmer: Place the pot over medium-high heat and bring the mixture to a boil. Once you see bubbles forming, immediately reduce the heat to low and cover the pot. Let it simmer gently for 30 minutes without stirring.
- Reduce and caramelize: After 30 minutes, remove the lid. Increase the heat to medium-high and continue cooking uncovered for another 10-15 minutes, allowing the sauce to reduce into a glossy glaze that coats the chicken.
- Optional searing step: For extra-crispy skin, remove the chicken pieces and set aside. Heat 2 tablespoons of oil in a separate skillet over high heat and sear the chicken skin-side down until golden and crispy, about 3-4 minutes. Return them to the sauce for serving.
- Taste and adjust: Sample the sauce and adjust to your preference, adding brown sugar for sweetness, vinegar for tang, or water if too salty.
Notes
Allow the chicken adobo to rest overnight in the refrigerator for even deeper flavor. Serve with fresh vegetables or a salad for a complete meal.
