Chicken Adobo
Chicken braised in soy sauce, vinegar, garlic, and bay leaves until tender and glossy. The national dish of the Philippines.
Serves 4
Prep 10 min
Cook 45 min
Ingredients
- 3 lb bone-in chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup white or cane vinegar
- 1 head garlic, cloves smashed
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 cup water
- 1 tablespoon brown sugar, optional
- 1 tablespoon oil
Steps
Step 1. Combine the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot. Marinate 30 minutes if you have time.
Step 2. Bring to a boil without stirring, then cover and simmer for 30 minutes, until the chicken is cooked through (165°F).
Step 3. Remove the chicken. Boil the sauce uncovered for 8 to 10 minutes until reduced by about half. Add the sugar if you like.
Step 4. Brown the chicken in the oil in a pan for 2 to 3 minutes per side, then spoon over the sauce. Serve with rice.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.