Description
A classic Filipino Chicken Adobo recipe that features tender chicken cooked in a savory and tangy marinade, best served with steamed white rice. This dish is a staple in Filipino cuisine, known for its rich flavors and simple preparation.
Ingredients
Chicken Adobo:
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
- ½ cup soy sauce
- ½ cup cane vinegar (or white vinegar)
- 6 cloves garlic (smashed)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar (optional)
- 1 tablespoon cooking oil
- 1 cup water
Serving:
- Cooked white rice for serving
Instructions
- Marinate the Chicken: In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes, or up to overnight in the fridge.
- Sear the Chicken: Remove chicken from marinade, reserving the liquid. Heat oil in a large skillet or Dutch oven over medium heat. Add chicken pieces skin-side down and sear for 3–4 minutes per side until lightly browned.
- Cook the Adobo: Pour in the reserved marinade and water, add brown sugar if using, and bring to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes. Remove the lid and simmer for another 10–15 minutes until the sauce reduces and thickens slightly.
- Serve: Discard bay leaves before serving. Serve hot with steamed white rice.
Notes
- For a richer flavor, brown the chicken well before simmering.
- You can add a splash of coconut milk for a creamy variation.
- Pork adobo can be made using the same method.
