Chicken Adobo is a super popular Filipino dish and is often referred to as their national dish. I was first introduced to chicken adobo by a college friend, and I love it! Today I’d like to share with you my version in 3 easy steps.
Filipino Chicken Adobo
Serving: 5
Prep time: 5 minutes
Marinate time: 1 hour to overnight
Cook time: 1 hour
Ingredients:
5 pieces (3 pounds) chicken thighs, bone-in, skin-on
½ cup Filipino white vinegar (sarap-asim), or replaced with others
½ cup Filipino soy sauce (sarap-linamnam), or replaced with others
12 cloves garlic, peeled, smashed
1 tablespoon oil
1 cup water
2 teaspoons whole black peppercorns
4 pieces bay leaves
Filipino Chicken Adobo Instructions
1. Marinate the chicken:
- In a large mixing bowl, place the chicken thighs inside. Marinate them with Filipino white vinegar, Filipino soy sauce, and garlic. Marinate the chicken from 1 hour to overnight.
2. Pan-fry the chicken:
- In a pot over high heat, add the oil to it. Transfer the chicken inside, and pan-fry until lightly browned on both sides for about 5 minutes in total.
3. To braise the chicken:
- Pour the marinade into the pot. Followed by the water, whole black peppercorns, and bay leaves. Bring it to a simmer.
- Turn to medium-low heat, and cover the pot with a lid. Braise for about 45 minutes until completely cooked through.
- Uncover the lid, and reduce the sauce for 5 minutes until it achieves the desired consistency. Serve! (At this point, the internal temperature of the chicken is at least 165 °F or 74 °C.)
