Filipino Chicken Adobo (Printable)
Tender chicken braised in a savory, tangy sauce of soy, vinegar, and aromatic spices. Perfect comfort food served over steamed rice.
# What You Need:
→ Chicken
01 - 2.6 lbs bone-in, skin-on chicken thighs and drumsticks
→ Marinade & Sauce
02 - 1/2 cup soy sauce
03 - 1/2 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and crushed
05 - 2 bay leaves
06 - 1 tsp whole black peppercorns
07 - 1 tbsp brown sugar
08 - 1/2 cup water
→ For Cooking
09 - 2 tbsp vegetable oil
10 - 1 medium onion, sliced
11 - 2 medium potatoes, peeled and quartered
12 - Cooked jasmine or white rice, for serving
13 - Chopped scallions or fried garlic, for garnish
# How To Make It:
01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat thoroughly. Marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor penetration.
02 - Remove chicken from the marinade and reserve the liquid. Pat chicken pieces completely dry using paper towels to ensure proper browning.
03 - Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin side down and brown for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
04 - Add sliced onion to the pan and sauté for approximately 2 minutes until slightly softened and fragrant.
05 - Pour in the reserved marinade along with the water. Add quartered potatoes if desired. Bring the mixture to a gentle simmer, stirring to combine.
06 - Cover the pan and reduce heat to low. Cook for 25-30 minutes, stirring occasionally, until chicken is fork-tender and cooked through to an internal temperature of 165°F.
07 - Uncover the pan and continue simmering for 10-15 minutes to reduce the liquid until the sauce reaches your desired consistency. The sauce should coat the back of a spoon.
08 - Discard the bay leaves and adjust seasoning if needed. Serve immediately over steamed white rice, garnished with chopped scallions or crispy fried garlic.
# Expert Advice:
01 -
- That magical sauce transforms into something that tastes like its been simmering for generations but comes together in about an hour
- Its the kind of dish that makes people ask Whats in this while secretly wanting you to move in as their personal chef
02 -
- The sauce will taste too sharp and salty at first but it mellows into perfection during the braising process
- That final reduction step is absolutely crucial because it concentrates the flavors and gives you that gorgeous glossy finish
03 -
- Add a splash of coconut milk at the end for Adobo sa Gata and thank me later
- The longer you marinate the chicken the better so do it overnight if possible