Filipino Chicken Adobo Flavor (Printable Version)

Tender chicken cooked in a tangy, savory blend of vinegar, soy, and spices, ideal with steamed rice.

# The Ingredients You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/3 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
07 - 1 tablespoon brown sugar (optional)
08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions, for garnish (optional)

# Step-by-Step Instructions:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss thoroughly to coat. Marinate in the refrigerator for at least 30 minutes, up to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken pieces dry with paper towels.
03 - Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Arrange chicken skin-side down and brown each side for 3 to 4 minutes to develop color.
04 - Pour reserved marinade and water into the skillet. Bring to a boil, then lower heat to maintain a gentle simmer. Cover and cook for 25 minutes, turning chicken halfway through.
05 - Uncover and continue to simmer for an additional 10 to 15 minutes, allowing the sauce to thicken. Skim any excess fat from the surface.
06 - Discard bay leaves. Taste the sauce and adjust seasoning if necessary. Serve hot over steamed white rice and garnish with scallions if desired.

# Additional Tips::

01 -
  • The chicken becomes impossibly tender and absorbs the savory-tangy sauce like it was made for each other.
  • It's forgiving enough for weeknight cooking but impressive enough when friends ask what smells so good.
  • Leftover adobo tastes even better the next day, making it perfect for meal prep without feeling like a chore.
02 -
  • Don't skip patting the chicken dry before browning—wet chicken steams instead of searing, and you lose that crucial golden layer that adds depth to the whole dish.
  • The sauce needs time to reduce in the final minutes uncovered, so if you cover it the whole time, you'll end up with brothy chicken instead of rich, clingy sauce that coats the rice.
03 -
  • A splash of coconut milk stirred in at the end softens the edges of the dish and adds richness, while dried chilies amp up the heat for people who like it spicy.
  • Pork shoulder or belly works just as beautifully as chicken and even absorbs flavor better because of the higher fat content.
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