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Chicken Adobo Recipe

A classic Filipino braised chicken dish simmered in a tangy soy-vinegar sauce with garlic and bay leaves.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/2 cup cider vinegar or distilled white vinegar
  • 6-8 cloves garlic smashed and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6 skin-on, bone-in chicken thighs

Instructions

  • In a large nonreactive sauté pan, whisk together the soy sauce and vinegar until combined.
  • Add the smashed garlic, whole black peppercorns, and bay leaves to the pan and stir to distribute.
  • Place the chicken thighs into the pan, skin side down, nestling them into the liquid.
  • Bring the liquid to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Turn the chicken over, cover again, and simmer on low for another 10 minutes.
  • Uncover the pan and increase the heat to high to return the sauce to a boil.
  • Boil the sauce, uncovered, while occasionally turning and basting the chicken, until the sauce has reduced by about half and thickened slightly, about 5 minutes.
  • Remove from heat and serve the chicken with steamed white rice.

Equipment

  • large nonreactive sauté pan or skillet with lid
  • Measuring Cups and Spoons
  • Knife
  • Tongs or spatula

Notes

  • Substitute 1 teaspoon coarsely ground black pepper for the peppercorns.
  • For a broiler finish, while the sauce is reducing, transfer thighs skin-side up to a foil-lined sheet pan and broil 3–5 minutes.
  • For a drier adobo, reduce the sauce until nearly evaporated so the chicken fries in its own fat.