Description
This classic Chicken Adobo recipe features tender, flavorful chicken thighs simmered in a tangy and savory mixture of soy sauce, vinegar, garlic, and spices. Marinated then browned and slowly simmered, the dish balances salty, sour, and aromatic elements, making it a beloved staple of Filipino cuisine. Serve it hot over steamed rice for a delicious and comforting meal.
Ingredients
Scale
Chicken
- 4 chicken thighs, bone-in
Marinade
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 5 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
Cooking Fat
- 2 tablespoons vegetable oil
Instructions
- Marinate the chicken: In a bowl, combine the soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, and salt. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate for 30 minutes to 1 hour to develop deep flavors.
- Brown the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve marinade) and brown each thigh on both sides for about 4 minutes per side until golden. This step locks in flavor and adds texture.
- Simmer the chicken: Pour the reserved marinade into the skillet with the browned chicken and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer gently for 30 to 35 minutes, or until the chicken is tender and fully cooked through.
- Serve: Remove the bay leaves and transfer the chicken adobo to a serving plate. Spoon the savory sauce over the chicken and serve immediately with steamed rice for a well-rounded meal.
Notes
- Marinating for longer enhances the tangy flavor but avoid exceeding 4 hours to prevent the meat from becoming too soft.
- Use bone-in chicken thighs for more flavor and juiciness, but boneless can be substituted for quicker cooking.
- You can adjust the vinegar and soy sauce quantities to taste—some prefer a more sour or salty balance.
- For a thicker sauce, remove the chicken after simmering and reduce the sauce over higher heat before serving.
- Whole peppercorns add a subtle punch; crush slightly if you prefer more heat.
