Easy Authentic Chicken Adobo
A simple and authentic Filipino chicken adobo recipe, perfect for a weeknight dinner.
3h4Servings
Nutrition
294kcal
36gProtein
7gCarbs
13gFat
Ingredients
Chicken Thighs
1.5 lb
Soy Sauce
½ cup
White Vinegar
½ cup
Garlic Cloves
6 cloves
Black Peppercorns
1 tbsp
Bay Leaves
3 whole
Water
½ cup
Brown Sugar
1 tbsp
Vegetable Oil
2 tbsp
Instructions
1Marinate the Chicken
2h
2hCombine Marinade
In a large bowl or resealable bag, combine the chicken thighs, soy sauce, white vinegar, garlic cloves, black peppercorns, bay leaves, water, and brown sugar. Mix well to ensure the chicken is evenly coated.
Marinate
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
2Cook the Adobo
45m
45mSear the Chicken
Remove the chicken from the marinade, reserving the marinade. Pat the chicken thighs dry with paper towels. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs on all sides until golden brown, about 2-3 minutes per side.
Simmer
Pour the reserved marinade into the pot with the chicken. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally.
Reduce Sauce
Once the chicken is cooked, remove the lid and increase the heat to medium-high. Let the sauce simmer and reduce for about 5-10 minutes, until it thickens slightly. Remove the bay leaves before serving.
3Serve
5m
5mPlate
Serve the chicken adobo hot, spooning the thickened sauce over the chicken. It is traditionally served with steamed white rice.
Tips
For a richer flavor, you can broil the chicken for a few minutes after simmering to crisp up the skin.
If you prefer a less tangy adobo, you can reduce the amount of vinegar slightly or add a touch more sugar.
Leftover chicken adobo can be stored in an airtight container in the refrigerator for up to 3 days.