📝 About This Recipe
Experience the soulful heart of Filipino cuisine with this masterfully balanced Chicken Adobo, naturally gluten-free thanks to the use of premium Tamari. This dish features succulent chicken thighs simmered in a potent elixir of coconut vinegar, cracked peppercorns, and bay leaves, resulting in a sauce that is simultaneously tangy, salty, and deeply savory. As the sauce reduces, it creates a rich glaze that perfectly coats the tender meat, offering a comforting flavor profile that has made this the unofficial national dish of the Philippines.
🥗 Ingredients
The Protein
- 2.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
The Braising Liquid
- 1/2 cup Tamari (certified gluten-free)
- 1/3 cup Coconut Vinegar (or white cane vinegar)
- 1/2 cup Water
- 1 tablespoon Coconut Sugar (to balance the acidity)
Aromatics and Spices
- 10-12 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (roughly cracked with a mortar and pestle)
- 4-5 pieces Dried Bay Leaves (whole)
- 1 inch knob Fresh Ginger (sliced into thin coins)
- 2 tablespoons Neutral Oil (such as avocado or grapeseed oil)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Fried Garlic Bits (optional for crunch)
- 1 piece Red Chili (sliced, optional for heat)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. In a large bowl, combine the chicken, Tamari, smashed garlic, cracked peppercorns, and bay leaves. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
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2
Heat the neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
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3
Remove the chicken from the marinade, reserving the liquid. Place the chicken skin-side down in the hot pan.
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4
Sear the chicken for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3 minutes.
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5
Add the sliced ginger and the garlic from the marinade into the pan, sautéing for 1 minute until fragrant but not burnt.
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6
Pour in the reserved marinade, coconut vinegar, water, and coconut sugar. Do not stir the vinegar immediately; let it come to a simmer for 2 minutes to allow the 'raw' acidic bite to cook off.
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7
Reduce the heat to low, cover the pan, and let it simmer gently for 25-30 minutes, or until the chicken is tender and cooked through.
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8
Remove the lid and transfer the chicken pieces to a plate. Increase the heat to medium-high to reduce the sauce.
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9
Boil the sauce for 5-8 minutes, stirring occasionally, until it thickens to a syrupy consistency and darkens in color.
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10
Return the chicken to the pan and toss gently to coat every piece in the glossy, reduced glaze.
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11
Taste the sauce; if it’s too salty, add a splash of water; if too tart, a pinch more sugar.
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12
Transfer to a serving platter, ensuring you pour all that liquid gold sauce over the meat. Garnish with sliced green onions and fried garlic.
💡 Chef's Tips
For the best flavor, use bone-in chicken thighs as the marrow adds richness to the sauce. Avoid stirring the vinegar immediately after adding it to the pan; Filipino tradition holds that this 'cooks' the vinegar properly for a smoother finish. Cracking the peppercorns fresh rather than using pre-ground pepper provides a much more aromatic and textured spice profile. If you have time, make this a day in advance; like most stews, Adobo tastes even better the next day as the flavors meld. Ensure your Tamari is specifically labeled 'Gluten-Free' to avoid hidden wheat often found in standard soy sauces.
🍽️ Serving Suggestions
Serve over a generous bed of steamed Jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a crunchy, sweet contrast to the savory meat. Complement the richness with a side of sautéed bok choy or garlic-steamed broccoli. A cold, light lager or a crisp glass of Riesling balances the salt and acid beautifully. For a low-carb option, serve over cauliflower rice with a squeeze of fresh calamansi or lime.