Chicken Adobo – Filipino Classic Made Easy Recipes Style
This Chicken Adobo brings bold Filipino flavors with a tangy, savory kick in a dish that's perfect for easy recipes and weeknight dinners.
Servings: 4 servings
Ingredients
- 2 tablespoons neutral oil (such as avocado or vegetable)
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1/2 cup cane vinegar (or distilled white vinegar)
- 1/3 cup soy sauce
- 8 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sugar
- 1/2 cup water
- Steamed rice, for serving (optional)
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until browned, about 5 minutes per side. Work in batches if needed. Transfer to a plate.
- Discard all but 1 tablespoon of fat from the pot. Add garlic and cook until fragrant, about 30 seconds.
- Return chicken to the pot along with vinegar, soy sauce, bay leaves, peppercorns, sugar, and water. Bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes. Uncover and continue simmering until sauce thickens slightly and chicken is fully cooked, about 20 minutes more.
- Discard bay leaves and serve hot over rice if desired.