Traditional Filipino Chicken Adobo
A savory and tangy chicken dish that is a staple in every Filipino kitchen.
recipesbynani.comChicken Adobo is one of the most loved meals in the Philippines because it is simple to make and tastes even better the next day. The magic is in the marinade where the soy sauce and vinegar create a perfect balance of salty and sour flavors.
My secret for the best results is to brown the chicken well before simmering it in the sauce. This adds a nice depth to the finished dish that you really do not want to miss.
🧺 Ingredients
- 2 pounds chicken thighs
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 1 head garlic, peeled and smashed
- 1 teaspoon whole black peppercorns
- 3 dried bay leaves
- 1 tablespoon cooking oil
- 1 cup water
👩🍳Instructions
- 1
Place the chicken in a bowl with the soy sauce and smashed garlic. Let it marinate for at least 30 minutes.
- 2
Remove the chicken from the marinade, but keep the liquid for later.
- 3
Heat the oil in a large pan over medium high heat.
- 4
Sear the chicken pieces until they are golden brown on all sides.
- 5
Pour the reserved marinade, water, vinegar, peppercorns, and bay leaves into the pan.
- 6
Bring the liquid to a boil, then turn the heat to low. Cover the pan and let it simmer for 30 minutes until the chicken is tender.
- 7
Remove the lid and cook for another 10 minutes to let the sauce thicken slightly.
- 8
Serve hot over steamed white rice.
💡 Tips
This dish stores very well in the refrigerator for up to three days. I recommend serving it with a side of steamed white rice to soak up all that delicious sauce. If you prefer a thicker sauce, you can simmer the liquid for a few extra minutes without the lid on at the end.
Made this recipe? Let us know how it went.
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