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Chicken Adobo

A savory Filipino-style chicken braise in a tangy-sweet soy-vinegar glaze.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 4 pieces bone-in chicken thighs skin removed
  • 4 pieces chicken drumsticks skin removed
  • 2 tablespoons olive oil
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup white vinegar
  • 2 tablespoons Asian sweet chili sauce
  • 3 tablespoons brown sugar
  • 4-5 cloves garlic minced (or 2 teaspoons ground garlic)
  • 1 tablespoon whole black peppercorns or 1 1/2 teaspoons coarse cracked pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ginger powder
  • 1 teaspoon yellow curry powder
  • 1 3/4 cups water
  • 4 leaves bay leaves
  • sliced green onions for serving

Instructions

  • Whisk together soy sauce, white vinegar, Asian sweet chili sauce, brown sugar, minced garlic (or ground garlic), whole peppercorns, onion powder, ginger powder, and yellow curry powder in a large bowl or resealable bag to make the marinade.
  • Add the chicken pieces to the marinade and turn to coat; refrigerate 4 to 24 hours.
  • Heat the olive oil in a large heavy-bottom skillet, braiser, or Dutch oven over medium-high heat.
  • Remove the chicken from the marinade (reserve the marinade) and pat the pieces dry. Brown the chicken in the hot pan on both sides until golden, working in batches if needed.
  • Stir the reserved marinade, 1 3/4 cups water, and bay leaves into the pan with the browned chicken. Bring to a boil.
  • Cover, reduce heat to low, and simmer for 25 minutes, flipping the chicken once at about 15 minutes to ensure even cooking.
  • Remove the lid and continue simmering until the chicken is cooked through and the sauce has reduced to a sticky glaze, about 10–20 more minutes; stir occasionally and add a splash of water if the sauce evaporates too quickly.
  • If the sauce is not thick enough after the chicken is cooked, transfer the chicken to a plate and simmer the sauce until thickened, then return the chicken and coat with the glaze.
  • Serve the chicken topped with sliced green onions and steamed rice.

Equipment

  • large bowl or resealable bag
  • large heavy-bottom skillet, braiser, or Dutch oven with tight-fitting lid
  • Tongs
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Notes

  • Use reduced sodium soy sauce to prevent the glaze from becoming too salty.
  • Whole black peppercorns add pleasant pops of heat.
  • Use bone-in thighs and drumsticks for best flavor and juiciness; do not use breasts.
  • Removing the skin reduces excess grease in the sauce, but skin on is optional.
  • Brown the chicken first for deeper flavor, avoiding blackened bits by lowering heat if needed.
  • Simmer low and slow; add a splash of water if the sauce evaporates before the chicken is cooked through.