📝 About This Recipe
Chicken Adobo is the undisputed national treasure of Filipino cuisine, celebrated for its perfect equilibrium of savory, sour, and salty notes. This recipe utilizes the traditional method of braising succulent chicken thighs in a potent elixir of soy sauce, cane vinegar, and aromatics until the meat is fall-off-the-bone tender. The result is a deeply umami-rich mahogany glaze that transforms humble ingredients into a sophisticated, comforting masterpiece.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 2 tablespoons Vegetable Oil (for searing)
The Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brands like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (or distilled white vinegar as a substitute)
- 1 cup Water
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 10-12 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns
- 4-5 pieces Dried Bay Leaves
- 1 inch piece Fresh Ginger (sliced into thin coins)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Fried Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels to ensure a better sear; season lightly with a pinch of salt (remember the soy sauce is salty!).
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Working in batches, sear the chicken skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for 2 minutes on the other side. Remove chicken and set aside.
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4
Discard all but 1 tablespoon of the rendered chicken fat from the pot.
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5
Lower heat to medium and add the smashed garlic and ginger coins. Sauté for 1-2 minutes until the garlic is golden and fragrant, but not burnt.
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6
Return the chicken pieces to the pot, arranging them in a single layer if possible.
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7
Pour in the soy sauce, cane vinegar, water, peppercorns, and bay leaves. Add the brown sugar.
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8
Bring the liquid to a gentle boil. Crucial: Do not stir the sauce once the vinegar is added until it has boiled for at least 2 minutes to allow the 'raw' acidic bite to cook off.
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9
Reduce heat to low, cover the pot, and simmer gently for 30 minutes. The chicken should be very tender.
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10
Remove the lid and increase the heat to medium-high. Continue to simmer for another 10-15 minutes.
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11
Baste the chicken frequently with the sauce during this final reduction. The sauce should thicken into a glossy, dark syrup that coats the meat.
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12
Taste the sauce. If it's too salty, add a splash of water; if too sour, a pinch more sugar.
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13
Discard the bay leaves and ginger coins before serving. Transfer to a platter and garnish with green onions and fried garlic.
💡 Chef's Tips
For the best flavor, marinate the chicken in the soy sauce, garlic, and peppercorns for at least 2 hours or overnight before cooking. Avoid using low-sodium soy sauce as it lacks the depth required for a traditional adobo glaze. Resist the urge to stir the pot immediately after adding the vinegar; letting it boil undisturbed mellows the acidity beautifully. If you prefer a 'dry' adobo, continue reducing the sauce until it almost entirely coats the chicken in a thick oil-based glaze. Adobo actually tastes better the next day as the flavors continue to penetrate the meat, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve over a generous bed of steaming hot jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a refreshing, crunchy contrast to the rich meat. Enjoy with a cold San Miguel beer or a crisp Lager to cut through the salt and fat. Accompany with sliced fresh tomatoes and salted duck eggs for a truly authentic Filipino breakfast-style experience. For a vegetable side, sautéed bok choy or water spinach (kang kong) with garlic complements the dish perfectly.