Filipino Adobo Chicken
If you’re looking for an easy Filipino Chicken Adobo recipe that’s rich in flavor, family history, and a little bit of chaos, this one’s for you.
Ingredients
- 2 lbs Chicken Thighs bone-in with skin*
- 5 cloves Garlic crushed
- ⅓ cup Soy Sauce ordinary all purpose or light*
- ⅓ cup Apple Cider Vinegar
- 3 Bay Leaves
- 2 tbsp Brown Sugar
- 1 tbsp Whole Black Peppercorn
- Sesame Seeds optional garnish
- Browning Sauce optional*
Instructions
- Trim the chicken: Remove excess skin and fat from the chicken thighs, leaving a small amount for flavor and moisture during cooking.
- Quick brine: Rinse the chicken under cold water, then coat lightly with apple cider vinegar. Let sit for 2–3 minutes to tenderize.
- Prepare the garlic: Smash garlic cloves using the flat side of a large knife—no need to finely chop.
- Marinate: Place chicken, garlic, and soy sauce in a large bowl or gallon size zip-top bag. Toss to coat evenly. Marinate for at least 30 minutes, or overnight for deeper flavor.
- Set aside: Remove the chicken from the skillet and set aside.
- Build the sauce: Add the reserved marinade to the skillet along with water, sugar, bay leaves, and black peppercorns. Bring to a simmer, then reduce heat to medium-high and cook for 5 minutes.
- Simmer the chicken: Return the chicken to the pan, smooth side down. Simmer uncovered for 20–25 minutes without stirring, flipping once around the 15-minute mark.
- Reduce to glaze: Continue cooking until the sauce thickens into a rich, glossy glaze that coats the chicken.
- Serve: Turn chicken in the glaze, then serve hot over rice with extra sauce spooned on top.
CHEF'S TIP: Drizzle a little of the glaze on the rice for a little razzle dazzle. ::chef's kiss::
Notes
- You can substitute boneless skinless chicken thighs, but bone-in creates a juicier, more flavorful plate. It is definitely not recommended to use chicken breast.
- Try to stay away from dark soy sauce. The flavor is too overpowering for this dish.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
- Browning sauce can be used in this recipe to add color.