One of my favorite dishes of all time, chicken adobo is a traditional Filipino dish that’s salty, tangy and addictive! Serve it on a bed of rice to soak in all of that adobo goodness!
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
3/4 cups water
1/2 cup distilled white vinegar
2 tablespoons soy sauce
3 bay leaves
1/2 teaspoon whole peppercorns
2 cloves garlic (crushed)
1/2 tablespoon salt
4–5 chicken thighs or drumsticks
1 tablespoon olive oil
2 tablespoons brown sugar (optional)
In a large pot, combine the water, vinegar, soy sauce, peppercorns, bay leaves, garlic, and salt. Mix together. Give it a taste and see if this marination is to your liking.
NOTE: If you need to balance this mixture to taste. Add vinegar, soy or water however you wish, but do it at this stage. If you want some sweetness, add a little (approx 2 tbs) brown sugar, which will thicken and make a nice glaze to the chicken later.
Add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 30 minutes or until internal temperature is 180 degrees).
Remove chicken from pot and brown in oil in a large skillet over medium high heat. Since the chicken is technically cooked through, you only have to sear till brown on either side about 2-3 minutes each side. I recommend a cast-iron skillet to give it a nice browning. I’ve used non-stick pans in the past, but it just doesn’t give it that seared look.
Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until desired amount of sauce is yielded. Serve with white rice.
Chicken Adobo will keep in the fridge for 3-4 days.