Authentic Filipino Chicken Adobo Recipe
Follow these steps to prepare a classic Filipino Chicken Adobo, balancing savory soy sauce with tangy vinegar and aromatic garlic.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 4 servings
- Category: Main Dish
- Method: Braising
- Cuisine: Filipino
- Diet: Low Fat
Ingredients
Scale
- 2 lbs chicken pieces (bone-in thighs and drumsticks recommended)
- 1/2 cup soy sauce
- 1/2 cup white vinegar or cane vinegar
- 1 whole head garlic, cloves smashed
- 1 tablespoon whole black peppercorns
- 3 dried bay leaves
- 1 cup water
- 1 tablespoon brown sugar (optional, for balance)
- 1 tablespoon cooking oil
Instructions
- Marinate the chicken: In a bowl, combine the chicken, soy sauce, half of the smashed garlic, peppercorns, and bay leaves. Let it sit for at least 30 minutes, or up to 4 hours in the refrigerator.
- Sear the chicken: Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Brown the chicken pieces on all sides, working in batches if necessary.
- Simmer the adobo: Return all the chicken to the pot. Pour in the reserved marinade, the vinegar, the remaining smashed garlic, and the water. Do not stir immediately after adding the vinegar; let it boil uncovered for 5 minutes to cook off the sharp edge of the vinegar.
- Cook: Reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Reduce the sauce: Remove the lid. If you prefer a thicker sauce, increase the heat to medium and let the sauce simmer and reduce until it thickens slightly and coats the chicken. Stir in the brown sugar now, if using.
- Serve: Remove the bay leaves before serving. Serve hot over steamed white rice.
Notes
- For a richer flavor, let the chicken braise longer on low heat until the sauce is significantly reduced and coats the meat well.
- To make crispy adobo, remove the cooked chicken from the sauce after step 4. Pan-fry the pieces in a little oil until the skin is golden brown and slightly crisp before returning them to the sauce briefly.
- If using a slow cooker, combine all ingredients (except oil) and cook on low for 6-8 hours or high for 3-4 hours. Reduce the sauce separately on the stovetop if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 950
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
- Cholesterol: 110