Here’s a classic Chicken Adobo recipe—a savory, tangy, and slightly sweet Filipino dish that’s packed with flavor 🍗🥢
🍗 Chicken Adobo
🧾 Ingredients (serves 4)
- 2 lbs (900g) chicken thighs or drumsticks, bone-in and skin-on
- ½ cup soy sauce
- ½ cup white vinegar
- 1 cup water
- 6 cloves garlic, smashed
- 2–3 bay leaves
- 1 tsp whole black peppercorns (or ½ tsp ground black pepper)
- 2 tbsp brown sugar (optional, balances acidity)
- 1 tbsp cooking oil
- Optional: sliced onions or chili peppers for garnish
👩🍳 Instructions
1. Marinate the chicken
- In a bowl, combine chicken, soy sauce, and half the garlic.
- Marinate 30 minutes to 2 hours (longer for more flavor).
2. Brown the chicken
- Heat oil in a large skillet or Dutch oven over medium heat.
- Brown chicken pieces on all sides (about 3–4 minutes per side).
3. Simmer in sauce
- Add vinegar, water, remaining garlic, bay leaves, peppercorns, and brown sugar (if using).
- Bring to a boil without stirring, then reduce heat to low.
- Cover and simmer 25–30 minutes until chicken is cooked and tender.
4. Reduce sauce (optional)
- Remove lid and simmer 5–10 minutes to thicken the sauce, spooning it over the chicken.
5. Serve
- Serve hot with steamed white rice.
- Garnish with sliced onions or chili peppers if desired.
💡 Tips
- Acidity balance: Adjust vinegar and soy sauce to taste for more tangy or salty flavor.
- Caramelized flavor: Add brown sugar or let sauce reduce to intensify sweetness.
- Skin-on chicken: Browning skin adds extra flavor and color.
🍽️ Variations
- Adobo sa gata: Add coconut milk for a creamy version.
- Spicy adobo: Add crushed chili or hot sauce.
- Pork adobo: Substitute pork belly or shoulder for chicken.
If you want, I can give a one-pan, 30-minute chicken adobo version that’s fast, tender, and keeps all the traditional flavors without long marinating 🍗🔥.
Do you want me to do that?
