Description
A classic Filipino Chicken Adobo made with tender bone-in chicken simmered in a rich soy sauce and vinegar glaze with garlic, bay leaves, and peppercorns.
Ingredients
Scale
- 2 pounds bone in chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 garlic cloves, lightly crushed
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 1/2 cup water
- 1 tablespoon cooking oil
Instructions
- Heat a large skillet or Dutch oven over medium heat and add the cooking oil.
- Brown the bone in chicken thighs on both sides until lightly golden, then remove excess fat if necessary.
- Return the chicken to the skillet and add soy sauce, white vinegar, water, lightly crushed garlic cloves, bay leaves, whole black peppercorns, and brown sugar.
- Bring to a gentle simmer without stirring excessively.
- Cover and simmer for 30 to 35 minutes, turning the chicken halfway through, until tender and fully cooked.
- Remove the lid during the last 10 minutes to allow the sauce to reduce slightly.
- Let rest for 5 minutes so the sauce thickens and coats the chicken.
- Serve hot with the sauce spooned over the top.
Notes
- Brown the chicken first for deeper flavor.
- Do not stir too frequently while simmering.
- Simmer uncovered at the end to thicken the sauce naturally.
- Tastes even better the next day after flavors develop further.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 150mg