Filipino Chicken Adobo (Printable)
Tender chicken braised in savory, tangy soy-vinegar sauce with garlic and spices. A Filipino classic perfect with steamed rice.
# Ingredient List:
→ 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
# Directions:
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 refrigerate overnight for deeper flavor penetration.
02 - Remove chicken from marinade and reserve the liquid. Pat chicken pieces completely dry with 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.
04 - Add sliced onion to the pan and sauté for 2 minutes until slightly softened and fragrant.
05 - Pour in the reserved marinade and water. Add quartered potatoes. Bring mixture to a simmer, stirring to combine.
06 - Cover the pan, reduce heat to low, and cook for 25-30 minutes. Stir occasionally until chicken is fork-tender and cooked through completely.
07 - Uncover the pan and continue simmering for 10-15 minutes. Allow sauce to reduce and thicken to desired consistency while spooning sauce over chicken.
08 - Discard bay leaves and adjust seasoning if needed. Serve immediately over steamed rice, garnished with chopped scallions or fried garlic.
# Expert Tips:
01 -
- The sauce does something magical overnight, turning leftovers into the kind of lunch you start thinking about before you even get out of bed
- It requires almost zero technique beyond patience, yet everyone assumes you have some secret culinary training when they taste it
02 -
- The vinegar smell will be quite sharp at first, but it mellows dramatically during cooking, so do not be tempted to reduce it
- Patting the chicken completely dry before searing is what creates that beautiful brown crust, so do not skip this step
03 -
- Leftovers develop an even deeper flavor profile, so consider making a double batch and saving some for tomorrow
- The sauce should look almost too thick and glossy, it will loosen slightly when you spoon it over hot rice