Filipino Chicken Adobo Recipe
Filipino Chicken Adobo is a classic dish with tender chicken braised in a savory, tangy garlic vinegar soy sauce.
Ingredients
- 5 pieces chicken thighs bone-in, skin-on (about 3 pounds)
- ½ cup Filipino white vinegar, or distilled white vinegar
- ½ cup Filipino soy sauce, or regular soy sauce
- 12 cloves garlic, smashed
- 1 tablespoon cooking oil
- 1 cup water
- 2 teaspoons whole black peppercorns
- 4 pieces bay leaves
Instructions
- To marinate, in a bowl, combine the chicken, vinegar, soy sauce, and garlic and mix well, then marinate for at least 1 hour or overnight.
- To pan-fry, in a pot over high heat, add the cooking oil and the chicken (reserve the marinade) and cook until lightly browned on both sides.
- To braise, pour in the marinade, add the water, peppercorns, and bay leaves, bring to a simmer, and let it cook without stirring for a few minutes.
- To simmer, reduce the heat to medium-low, cover, and cook for about 45 minutes until the chicken is tender and cooked through.
- To reduce and serve, remove the lid and simmer for about 5 minutes until the sauce thickens slightly, making sure the chicken reaches 165°F (74°C), then serve hot with the sauce.
Video
Notes
Marinate for deeper flavor: Longer marinating helps the seasoning soak into the chicken.
Brown the chicken first: This adds an extra layer of flavor to the sauce.
Do not stir the vinegar right away: Letting it simmer first helps mellow the acidity.
Simmer gently: A lower heat keeps the chicken tender and juicy.
Reduce at the end: This concentrates the flavor and creates a richer sauce.
Balance if needed: If the sauce is too sour or salty, adjust with a little water, or a small pinch of sugar to round it out.
Protein swap: You can also use pork or a mix of chicken and pork.