📝 About This Recipe
Considered the unofficial national dish of the Philippines, Chicken Adobo is a masterful study in the balance of salty, sour, and savory flavors. Succulent chicken thighs are braised in a potent mixture of soy sauce, vinegar, and aromatics until the meat is fall-off-the-bone tender and the sauce reduces into a glossy, rich glaze. This recipe honors tradition by utilizing a slow-simmering technique that transforms simple pantry staples into a complex, deeply satisfying meal.
🥗 Ingredients
The Poultry
- 2.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
The Braising Liquid
- 1/2 cup Soy Sauce (Filipino brand like Silver Swan preferred, or low-sodium)
- 1/3 cup Cane Vinegar (or Apple Cider Vinegar if unavailable)
- 1 cup Water (to balance the saltiness)
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 8-10 cloves Garlic (smashed and roughly chopped)
- 1 tablespoon Whole Black Peppercorns (essential for authentic heat)
- 4-5 pieces Dried Bay Leaves (adds a floral, herbal depth)
- 1 inch piece Fresh Ginger (sliced into thin rounds)
- 2 tablespoons Vegetable Oil (for searing)
Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 tablespoon Toasted Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
In a large bowl, combine the chicken thighs, soy sauce, and half of the minced garlic. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
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2
Remove the chicken from the marinade, ensuring you reserve the liquid for later use. Pat the chicken skin dry with paper towels to ensure a better sear.
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3
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
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4
Place the chicken skin-side down in the hot oil. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3 minutes. Work in batches if necessary to avoid crowding the pan.
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5
Remove the chicken from the pan and set aside on a plate. Pour off all but 1 tablespoon of the rendered fat.
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6
Lower the heat to medium. Add the remaining garlic, ginger slices, and peppercorns. Sauté for 1-2 minutes until the garlic is fragrant and just beginning to turn golden.
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7
Pour in the reserved marinade, vinegar, water, and brown sugar. Stir to scrape up any browned bits (fond) from the bottom of the pan.
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8
Add the bay leaves and return the chicken thighs to the pan, skin-side up.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pan and simmer for 25-30 minutes.
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10
Remove the lid. Increase the heat to medium-high to reduce the sauce. Let it bubble for 10-15 minutes, occasionally spooning the sauce over the chicken, until the liquid has thickened into a syrupy glaze.
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11
Discard the bay leaves and ginger slices if desired. The chicken should be tender enough to pull apart with a fork.
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12
Transfer to a serving platter, pour the concentrated sauce over the top, and garnish with fresh green onions and toasted garlic.
💡 Chef's Tips
For the most authentic flavor, use Filipino cane vinegar (Datu Puti brand), which is milder than white distilled vinegar. Do not stir the sauce immediately after adding the vinegar; let it boil for a minute to 'cook off' the harsh raw acidic bite. If you prefer a thicker sauce, you can remove the chicken once cooked and whisk a small cornstarch slurry into the simmering liquid. Adobo actually tastes better the next day as the chicken continues to absorb the vinegar and soy, making it a perfect meal-prep dish. If using chicken breasts, reduce the simmering time by 10 minutes to prevent the meat from becoming dry.
🍽️ Serving Suggestions
Serve over a generous bed of steaming white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, crunchy contrast to the rich meat. Enjoy with a cold lager or a crisp Riesling to cut through the salt and fat of the dish. Serve alongside sautéed bok choy or garlic-fried rice (Sinangag) for a complete Filipino feast.