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Authentic Chicken Adobo: A Filipino Culinary Staple

Authentic Chicken Adobo

A flavorful and authentic Filipino Chicken Adobo recipe. Tender chicken braised in a savory, tangy, and garlicky sauce of soy sauce, vinegar, garlic, peppercorns, and bay leaves.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 lbs Chicken pieces (thighs and drumsticks) Bone-in, skin-on preferred
  • 0.5 cup Soy sauce Filipino soy sauce preferred
  • 0.25 cup White vinegar Or cane vinegar
  • 1 head Garlic Minced (about 10-12 cloves)
  • 1 tablespoon Whole black peppercorns Lightly crushed
  • 2 Bay leaves
  • 1 tablespoon Vegetable oil
  • 1 cup Water
  • 1 tablespoon Brown sugar Optional

Instructions
 

Preparation Steps

  • In a large bowl, combine the chicken pieces, soy sauce, vinegar, minced garlic, crushed peppercorns, and bay leaves. Mix well to ensure all the chicken is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade. Sear the chicken on all sides until lightly browned. Work in batches to avoid overcrowding the pot.
  • Once the chicken is seared, pour the reserved marinade into the pot. Add the water and brown sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken pieces from the pot and set aside. Increase the heat to medium and let the sauce simmer uncovered for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
  • Return the chicken pieces to the pot and toss to coat them in the thickened sauce. Simmer for another 5 minutes to allow the chicken to absorb the sauce's flavor.
  • Serve hot over steamed rice. Garnish with chopped green onions or parsley, if desired.

Notes

Chicken Adobo stores very well in the refrigerator. It often tastes even better the next day as the flavors meld together. Store leftover Adobo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.