Chicken Adobo
Learn how to make authentic Filipino Chicken Adobo with this easy one-pot recipe. Tender chicken in a savory, tangy sauce. Cook this classic dish tonight!
Ingredients
Instructions
Pat your chicken thighs completely dry with paper towels. Heat the oil in your heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken, skin-side down. Cook for about 5-7 minutes per side until the skin is a deep, golden brown. Remove it to a plate and set aside.
Turn the heat down to medium. Add all of your crushed garlic to the pot. Sauté it just until it’s fragrant and lightly golden, about 30-60 seconds.
Pour in the soy sauce, vinegar, and water. Add the bay leaves and peppercorns. Use your tongs to scrape up all those delicious browned bits from the bottom of the pot.
Carefully return the chicken thighs to the pot, along with any juices that have accumulated on the plate. Bring the sauce to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
After 30 minutes, uncover the pot. Flip the chicken pieces over. At this point, you can add the optional brown sugar if you like a hint of sweetness to round out the flavors. Let it continue to simmer, uncovered, for another 15-20 minutes.
Your adobo is ready! The sauce should be a dark, glossy brown and have reduced by about a third. The chicken will be incredibly tender. Taste the sauce and adjust if needed. Serve it hot, with plenty of that amazing sauce spooned over the top.
