Description
This classic Filipino Style Chicken Adobo recipe offers tender, flavorful chicken thighs and drumsticks simmered in a savory and tangy sauce made from soy sauce, vinegar, garlic, and spices. Perfectly balanced with a hint of sweetness from brown sugar, this traditional dish is best served hot over steamed white rice and garnished with green onions or fried garlic for added texture and flavor.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/3 cup cane vinegar or white vinegar
- 1/2 cup water
- 1 tablespoon brown sugar (optional)
Seasonings and Garnish
- 2 tablespoons vegetable oil
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Chopped green onions or fried garlic for garnish (optional)
- Cooked white rice for serving
Instructions
- Heat the oil and sear chicken: Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the chicken pieces skin-side down and sear them until golden brown, about 4–5 minutes on each side. Remove the seared chicken and set aside.
- Sauté garlic: Lower the heat to medium. Add the smashed garlic cloves to the pan and cook until fragrant but not browned, about 1-2 minutes.
- Add chicken back and pour liquids: Return the seared chicken to the pan. Pour in 1/2 cup soy sauce, 1/3 cup vinegar, and 1/2 cup water.
- Add bay leaves, peppercorns, and sugar: Add 2 bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon brown sugar if using to the pan.
- Simmer covered: Bring the mixture to a simmer. Cover and cook over low heat for 30 minutes to allow the chicken to cook through and absorb the flavors.
- Reduce sauce uncovered: Remove the cover and continue simmering for another 15–20 minutes, until the sauce reduces and slightly thickens to a glaze-like consistency.
- Serve: Serve the chicken hot over steamed white rice. Spoon the thickened sauce on top and garnish with chopped green onions or fried garlic if desired.
Notes
- Adjust vinegar-to-soy sauce ratio based on your taste preference for tanginess or saltiness.
- For a thicker glaze, simmer uncovered longer at the end of cooking.
- Adding brown sugar balances the sharpness of the vinegar with a subtle sweetness.
