Filipino Chicken Adobo
This classic Filipino dish features chicken braised in a savory and tangy sauce made from soy sauce, vinegar, garlic, and peppercorns. It's a comforting and flavorful meal, perfect served with steamed rice.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 536 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 900 gchicken thigh, bone-in, skin-on
- 0.5 cupgluten-free soy sauce
- 0.5 cupwhite vinegar
- 8 clovegarlic, peeled, smashed
- 3 pcsbay leaf
- 1 tspblack peppercorn, whole
- 0.5 cupwater
- 1 tbspcooking oil
- 1 tbspbrown sugar, packed(optional)
Equipment
tongs · measuring cups · measuring spoons · large pot · dutch oven
The method
Step by step
- 1
Pat the chicken thighs dry with paper towels.
About 2 min
Cook’s note: Drying the chicken helps the skin crisp up when searing.
- 2
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 3
Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 4
Flip the chicken and sear for another 2-3 minutes on the other side.
About 3 min
- 5
Remove the chicken from the pot and set aside.
About 1 min
- 6
Add the smashed garlic, bay leaves, and black peppercorns to the pot and sauté for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Pour in the gluten-free soy sauce, white vinegar, and water.
About 1 min
- 8
Bring the mixture to a boil, then return the seared chicken thighs to the pot.
About 3 min
- 9
Reduce the heat to low, cover the pot, and simmer for 30 minutes, turning the chicken once halfway through.
About 30 min
Cook’s note: The chicken should be tender and cooked through.
- 10
Remove the lid and, if using, stir in the brown sugar.
About 1 min
Cook’s note: The sugar balances the tanginess, but is optional.
- 11
Continue to simmer uncovered for another 5-10 minutes, or until the sauce has reduced and thickened slightly to your desired consistency.
About 10 min
Cook’s note: The sauce should coat the back of a spoon.
- 12
Remove the bay leaves before serving.
- 13
Serve hot with steamed rice.
Per serving
Nutrition
- Calories
- 535.8kcal
- Protein
- 59g
- Carbs
- 6.4g
- Fat
- 28.6g
- Fibre
- 0.3g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken adobo in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.