Chicken Adobo
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.
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 cloves 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 cloves 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.