Chicken Adobo

Name: Chicken Adobo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs bone-in, skin-on chicken thighs and drumsticks; 1/2 cup soy sauce; 1/2 cup white cane vinegar or distilled white vinegar; 8 garlic cloves, smashed; 4 dried bay leaves; 1 tsp whole black peppercorns; 2 tsp brown sugar; 1/2 cup water; 2 tbsp neutral cooking oil

The unofficial national dish of the Philippines, made by braising chicken in a tangy mix of vinegar, soy sauce, garlic, and bay leaves until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, savory glaze.

55 minEasyServes 4460 cal/serving

FilipinoDinnerStovetopHigh ProteinLow CarbDairy-FreePork-FreeCorn-Free

Ingredients

2 lbs bone-in, skin-on chicken thighs and drumsticks
1/2 cup soy sauce
1/2 cup white cane vinegar or distilled white vinegar
8 garlic cloves, smashed
4 dried bay leaves
1 tsp whole black peppercorns
2 tsp brown sugar
1/2 cup water
2 tbsp neutral cooking oil

Instructions

1

Combine 1/2 cup soy sauce, 1/2 cup white cane vinegar or distilled white vinegar, 8 smashed garlic cloves, 4 dried bay leaves, 1 tsp whole black peppercorns, 2 tsp brown sugar, and 1/2 cup water in a large bowl. Add 2 lbs bone-in, skin-on chicken thighs and drumsticks and toss to coat. Marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2

Remove chicken from the marinade and pat dry. Reserve the marinade.
3

Heat 2 tbsp neutral cooking oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 4-5 minutes until the skin is golden brown. Flip and sear the other side for 2 minutes. Work in batches if needed.
4

Pour the reserved marinade over the chicken and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
5

Uncover and continue simmering over medium heat, turning the chicken occasionally, for another 15 minutes until the sauce reduces to a thick, glossy glaze.
6

Verify chicken pieces reach an internal temperature of 165°F (74°C). Discard bay leaves. Serve over steamed white rice with the sauce spooned over the top.

Questions

Can I make Chicken Adobo gluten-free?

Yes. The gluten in this entry is 1/2 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Adobo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken Adobo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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