Filipino Chicken Adobo
Chicken braised in soy sauce, vinegar, garlic, and bay leaf until deeply savory and tender - widely considered the Philippines' national dish.
Ingredients
- 2.5 lbs bone-in skin-on chicken thighs and or drumsticks
- 1/2 cup soy sauce
- 1/2 cup white vinegar or cane vinegar
- 1 head garlic cloves smashed about 8-10 cloves
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 1 cup water
- 1 tbsp vegetable oil
- Cooked rice for serving
- Sliced green onion for garnish
Instructions
- Combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a large bowl or zip-top bag. Marinate for at least 15 minutes, or up to a few hours in the fridge if time allows (don't marinate longer than a day, as the vinegar can start to "cook" the chicken texture).
- Heat the oil in a large pot or deep skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 3–4 minutes per side until golden. Work in batches if needed.
- Pour the reserved marinade and water into the pot. Bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 25–30 minutes, until the chicken is very tender, turning the pieces occasionally.
- Stir in the brown sugar and simmer uncovered for another 8–10 minutes, until the sauce reduces and thickens slightly, coating the chicken.
- Taste and adjust the balance of salty and tangy with a little extra soy sauce or vinegar as needed. Serve hot over rice, garnished with green onion if desired.
Notes
- Bone-in chicken thighs and drumsticks are typically the cheapest cuts available and hold up beautifully to this long simmer.
- Adobo is famously even better the next day - make it ahead for an easy, low-effort dinner later in the week.
- This dish freezes well; portion it out with rice for ready-made freezer meals.