Chicken Adobo
Classic Filipino-style chicken braised in vinegar, soy sauce, garlic, and bay leaves.
Servings: 6 servings
Ingredients
Ingredients
- 1/2 cupcane vinegar or rice vinegar
- 1/2 cupsoy sauce see notes*
- 1 Tbspbrown sugar or palm sugar
- 1 tspblack peppercorns
- 1 Tbspvegetable oil
- 6 bone-in skin-on chicken thighs (about 2 1/2 lbs), trimmed of excess skin and fat
- 5 mediumgarlic cloves crushed slightly and peeled
- 3 bay leaves
Instructions
Instructions
- In a glass measuring cup, whisk together the vinegar, soy sauce, brown sugar, and black peppercorns until the sugar begins to dissolve. Set the mixture aside.
- Pat the chicken thighs dry with paper towels.
- Heat the vegetable oil in a large pot over medium-high heat until shimmering. Add 3 chicken thighs to the pot, skin side down, without crowding. Sear until the skin is golden brown, about 4–6 minutes. Transfer the seared thighs to a plate.
- Add the remaining 3 thighs to the pot, skin side down, and sear another 4–6 minutes. During the last 30 seconds of searing the second batch, add the crushed garlic cloves to the pan and sauté briefly until fragrant. Transfer these thighs to the plate with the first batch.
- Remove the pot from the heat. Carefully pour in the vinegar–soy mixture (it may sputter). Return all 6 chicken thighs to the pot, arranging them skin side down. Nestle the bay leaves among the chicken.
- Return the pot to the stove, bring the sauce just to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20 minutes.
- Uncover and flip each thigh so the opposite side is down. Continue to simmer uncovered until the chicken is cooked through (juices run clear or an internal temperature of 165°F/74°C), about 20 minutes more.
- Remove and discard the bay leaves. Serve the chicken warm with some of the cooking sauce spooned over.
Equipment
- Measuring Cup
- Large Pot
- Plate
Notes
*I've found I like the blend of 1/4 cup regular soy sauce and 1/4 cup low-sodium soy sauce. If you like things salty you can use 1/2 cup regular soy sauce, if you like things less salty use 1/2 cup low-sodium soy sauce.
**To thicken the sauce I don't recommend simmering longer after chicken has been removed to reduce further - sauce will be too salty. Instead if you'd prefer it thicker I recommend whisking together 2 tsp cornstarch with 1 Tbsp water then adding to the pot with the sauce and simmering about 30 - 60 seconds, stirring constantly, just until thickened slightly.
Other variations on this recipe include adding 1 small yellow onion (sliced), 1/2 cup coconut milk, or adding 1 sliced Thai chili for heat. You can also make it sweeter if desired by adding more palm or brown sugar.
Nutrition estimate based on using low-sodium soy sauce.
**To thicken the sauce I don't recommend simmering longer after chicken has been removed to reduce further - sauce will be too salty. Instead if you'd prefer it thicker I recommend whisking together 2 tsp cornstarch with 1 Tbsp water then adding to the pot with the sauce and simmering about 30 - 60 seconds, stirring constantly, just until thickened slightly.
Other variations on this recipe include adding 1 small yellow onion (sliced), 1/2 cup coconut milk, or adding 1 sliced Thai chili for heat. You can also make it sweeter if desired by adding more palm or brown sugar.
Nutrition estimate based on using low-sodium soy sauce.