Chicken Adobo: A Flavorful Filipino Classic

• 1 1/2 pounds chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 1/2 cup water
• 8 cloves garlic, minced
• 1 tablespoon whole black peppercorns
• 1 teaspoon dried bay leaves
• 2 tablespoons cooking oil
• Salt to taste

Steps

1. 1 Pat the chicken thighs dry and season with a pinch of salt.
2. 2 Heat oil in a large skillet or pot over medium heat. Brown the chicken on both sides, then remove and set aside.
3. 3 In the same skillet, sauté the garlic until fragrant.
4. 4 Add soy sauce, vinegar, water, peppercorns, and bay leaves. Stir to combine.
5. 5 Return the chicken to the skillet, cover, and simmer for 30 minutes or until the internal temperature reaches 165°F.
6. 6 Taste and adjust seasoning with more salt if needed.

Nutrition

Tips

• For a richer flavor, use soy sauce with a higher quality.
• Double-check the chicken reaches 165°F for safety.
• Add sliced bell peppers or potatoes for extra veggies.
• Let the adobo rest for 10 minutes before serving to let flavors meld.
• Use leftover adobo sauce as a marinade for grilled chicken.

Storage

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.
• Add a wedge of lime for brightness.
• Enjoy with a side of garlic fried rice.

FAQ