Classic Filipino Chicken Adobo Recipe

Name: Classic Filipino Chicken Adobo Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 kg bone-in chicken thighs (skin on); 120 ml soy sauce; 120 ml white vinegar; 6 cloves garlic (crushed); 3 bay leaves; 1 tsp black peppercorns; 240 ml water; 1 tbsp vegetable oil

85 min 4 servings Medium

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Classic Filipino Chicken Adobo Recipe

Experience the authentic taste of the Philippines with this savoury and tangy chicken adobo, braised in soy sauce, vinegar, garlic, and bay leaves.

Prep

15 min

Cook

60 min

Total

85 min

Servings

Difficulty

Medium

Chicken adobo is a quintessential Filipino dish that combines simple ingredients to create a rich, savoury, and slightly tangy flavour profile. This dish is a staple in Filipino households, known for its ease of preparation and the comforting aroma that fills the kitchen as it cooks. The key to perfect chicken adobo lies in the balance of flavours from the soy sauce, vinegar, garlic, and bay leaves. As the chicken simmers, these ingredients meld together, creating a mouthwatering glaze that coats the chicken thighs beautifully. Whether you’re new to Filipino cuisine or a long-time fan, this recipe will guide you through making a truly delicious chicken adobo.

Ingredients

Servings

For the Chicken Adobo

Instructions

Marinate the Chicken

In a large bowl, combine the chicken thighs, soy sauce, and crushed garlic. Marinate in the refrigerator for at least 30 minutes, or overnight for better flavour.

Pro tip: Marinating longer enhances the taste.

Prepare the Cooking Pot

In a large, non-reactive pot, heat the vegetable oil over medium heat. Add the marinated chicken, skin side down, and brown for about 5 minutes per side.

Pro tip: Ensure the pot is non-reactive to prevent any reaction with vinegar.

Simmer the Ingredients

Add the vinegar, bay leaves, peppercorns, and water to the pot. Bring to a boil, then reduce the heat to low and let simmer uncovered for 30 minutes. Do not stir.

Pro tip: Resist stirring to allow the sauce to reduce properly.

Reduce the Sauce

After 30 minutes, turn the chicken pieces occasionally and continue simmering until the sauce reduces to a thick glaze, about 20 more minutes.

Pro tip: The sauce should coat the chicken nicely.

Check for Doneness

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) at the thickest part of the thigh.

Pro tip: Properly cooked chicken ensures food safety.

Rest and Serve

Remove the pot from the heat and let the chicken rest for 10 minutes. Serve the chicken adobo with steamed rice and enjoy.

Pro tip: Resting allows the juices to settle back into the meat.

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Tips & Tricks

<ul><li>Use a non-reactive pot to prevent the vinegar from reacting with the metal.</li><li>Allow the chicken to marinate for deeper flavour.</li><li>Do not stir once the chicken is simmering to ensure the sauce reduces to a perfect glaze.</li><li>Probe the thickest part of the thigh to check for doneness.</li></ul>

Serving Suggestions

Chicken adobo is best enjoyed with steamed rice, which soaks up the delicious sauce. Pair it with a side of sautéed vegetables or a fresh salad to complete your meal. This dish can be made ahead and even tastes better the next day, as the flavours continue to develop. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, ensuring the chicken reaches an internal temperature of 165°F (74°C) before serving.