Chicken Adobo: The Ultimate Guide to the Perfect Filipino Dish

Prepare Chicken and Aromatics: Quarter the onion and mince the garlic.

Brown the Chicken: Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides (5-7 minutes per side). Remove chicken and set aside.

Sauté Aromatics: In the same pot, add the quartered onions and cook until softened and translucent (5-7 minutes). Add the minced garlic and cook until fragrant (about 1 minute).

Build the Sauce: Pour in the soy sauce and vinegar. Simmer for a minute or two, scraping up any browned bits from the bottom of the pot.

Add Braising Liquid: Add the water, bay leaves, and whole black peppercorns. If using, add brown sugar.

Braise the Chicken: Return the chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, or until the chicken is very tender. Check occasionally and stir to prevent sticking. Add more water if the liquid reduces too quickly.

Reduce the Sauce: Remove the chicken from the pot and set aside. Increase the heat to medium-high and let the sauce simmer uncovered, allowing it to reduce and thicken (10-15 minutes).

Adjust Seasoning: Taste the sauce and adjust the seasoning as needed (soy sauce, vinegar, or brown sugar).

Combine and Serve: Return the chicken pieces to the pot and coat them with the thickened sauce. Simmer for a few more minutes to warm through. Serve hot over cooked rice, garnished with chopped green onions (optional).