Name: Chicken Adobo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs Chicken Thighs (bone-in, skin-on); 0.5 cup Soy Sauce; 0.33 cup Cane Vinegar; 6 cloves Garlic (smashed); 1 tsp Whole Black Peppercorns; 3 pieces Dried Bay Leaves; 1 tbsp Brown Sugar; 2 tbsp Vegetable Oil; 1 cup Water

"Experience the national dish of the Philippines with this soul-warming Chicken Adobo. This recipe features succulent chicken thighs slow-braised in a potent blend of vinegar, soy sauce, and aromatics, resulting in a fall-off-the-bone texture and a rich, savory glaze."

Ingredients

Qty	Item
2 lbs 1000 g	Chicken Thighs (bone-in, skin-on)
0.5 cup 120 ml	Soy Sauce
0.33 cup 80 ml	Cane Vinegar
6 cloves 6 cloves	Garlic (smashed)
1 tsp 5 g	Whole Black Peppercorns
3 pieces 3 pieces	Dried Bay Leaves
1 tbsp 12 g	Brown Sugar
2 tbsp 30 ml	Vegetable Oil
1 cup 240 ml	Water

How to Make Chicken Adobo

In a large bowl, combine the chicken thighs, soy sauce, and smashed garlic. Let it marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.

Heat the vegetable oil in a large skillet or pot over medium-high heat. Remove the chicken from the marinade (reserve the liquid) and sear the chicken pieces skin-side down until golden brown and crispy. Flip and sear the other side.

Pour in the reserved marinade, water, black peppercorns, and bay leaves. Bring the mixture to a boil.

Reduce the heat to low, cover the pan, and simmer for 25 to 30 minutes until the chicken is tender.

Add the cane vinegar and brown sugar. Increase the heat to medium and simmer uncovered for an additional 10-15 minutes. Avoid stirring immediately after adding the vinegar to allow the harsh acidity to cook off.

Continue cooking until the sauce has reduced to a thick, glossy glaze that coats the chicken. Serve hot over steamed jasmine rice.

·
For the most authentic flavor, use Filipino Silver Swan soy sauce and Datu Puti cane vinegar.
·
Don't stir the pot for the first few minutes after adding the vinegar; this 'cooks' the vinegar and mellows out the sharpness.
·
This dish tastes even better the next day as the flavors continue to meld in the refrigerator.
·
If you prefer a crispier skin, you can broil the chicken for 2-3 minutes after simmering before adding it back to the reduced sauce.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook them as breasts dry out much faster than bone-in thighs.

What is a good substitute for cane vinegar?

Apple cider vinegar or white distilled vinegar are the best substitutes if cane vinegar is unavailable.

Why is my adobo sauce too salty?

The saltiness depends on the brand of soy sauce. If it's too salty, add a little more water or a touch more sugar to balance the flavors.

How long does Chicken Adobo last in the fridge?

Because of the high vinegar and salt content, it stays fresh and delicious for up to 4-5 days when stored in an airtight container.

Video Tutorials

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