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

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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.

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Questions

What internal temperature should Chicken Adobo reach?

For Chicken Adobo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Chicken Adobo marinate?

Step 1 reads: "Marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use chicken breasts instead of chicken thighs in Chicken Adobo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Adobo uses 2 lbs bone-in, skin-on chicken thighs and drumsticks.

Is Chicken Adobo low-carb?

A serving of Chicken Adobo carries 10 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Chicken Adobo contain soy?

Yes: 1/2 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Chicken Adobo can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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