Filipino Adobo
Classic Filipino chicken adobo braised in soy sauce, vinegar, garlic, and spices.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 lbs chicken thighs (bone-in, skin-on)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 8 cloves garlic (crushed)
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 2 tbsp cooking oil
Nutrition Facts
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Instructions
Marinate the chicken: In a large bowl, combine chicken thighs, soy sauce, crushed garlic, and bay leaves. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Sear the chicken: Heat oil in a large pot over medium-high heat. Remove chicken from marinade (reserve marinade) and sear until golden brown on both sides, about 3-4 minutes per side. Set aside.
Simmer the sauce: In the same pot, pour in the reserved marinade, vinegar, water, peppercorns, and brown sugar. Bring to a boil, then reduce heat to a simmer for 5 minutes.
Braise the chicken: Return the seared chicken to the pot. Cover and simmer on low heat for 30-35 minutes, turning occasionally, until chicken is tender and cooked through.
Reduce the sauce: Uncover and increase heat to medium. Let sauce reduce and thicken for about 10 minutes, stirring occasionally.
Serve: Transfer chicken to a serving plate. Spoon sauce over the top. Best served with steamed rice.
Chef's Tips
- Vinegar Tip: Don't stir the pot for the first 10 minutes of cooking to let the vinegar acidity cook off properly.
- Protein Variations: Can substitute chicken with pork or a mix of both for classic pork adobo or chicken-pork adobo.
- Crispy Version: For crispy adobo, fry the cooked chicken in a separate pan with a bit of oil after braising.
- Storage: Adobo tastes even better the next day as flavors develop. Store in refrigerator for up to 5 days.
- Sauce Consistency: If sauce is too thin, mix 1 tsp cornstarch with 2 tbsp water and stir into simmering sauce to thicken.
