Description
Chicken adobo is the unofficial national dish of the Philippines, featuring chicken braised in soy sauce, vinegar, garlic, and spices until tender and infused with deep flavors.
Ingredients
Scale
- 2 lbs (900g) bone-in skin-on chicken thighs and drumsticks
- ½ cup (120ml) soy sauce
- ½ cup (120ml) white cane vinegar
- 1 whole head of garlic, crushed
- 3–4 dried bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon brown sugar (optional)
- 2 tablespoons neutral oil
- ¼ cup (60ml) water
Instructions
- Marinate the chicken: Combine the chicken, soy sauce, crushed garlic, and bay leaves. Marinate for at least 30 minutes or overnight for deeper flavor.
- Brown the chicken: Pat dry and heat oil in a pot. Brown chicken skin-side down for 4–5 minutes. Flip and brown the other side for 2 minutes.
- Build the braise: Pour off rendered fat, add crushed garlic, and cook until golden. Add reserved marinade, vinegar, water, peppercorns, and brown sugar.
- Braise: Return chicken to the pot, cover with liquid, and simmer for 30–35 minutes until tender.
- Reduce the sauce: Remove the lid and cook for another 10–15 minutes until sauce thickens and coats the chicken.
- Taste and serve: Adjust seasoning and serve over steamed rice, removing bay leaves.
Notes
Adobo tastes better the next day as flavors deepen. It can be prepared ahead and stored for up to 5 days in a sealed container. Also freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg