📝 About This Recipe
Considered the unofficial national dish of the Philippines, Chicken Adobo is a masterclass in balancing salty, sour, and savory notes. This recipe uses a traditional braising technique where chicken thighs are simmered in a potent elixir of soy sauce, cane vinegar, and aromatics until the meat is fall-apart tender and the sauce reduces to a rich, silky glaze. It is a comforting, soul-warming meal that actually tastes even better the next day as the flavors continue to marry.
🥗 Ingredients
The Poultry
- 2 lbs Chicken Thighs (bone-in, skin-on for maximum flavor)
- 2 tablespoons Cooking Oil (neutral oil like canola or grapeseed)
The Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (or distilled white vinegar)
- 1 cup Water
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 8-10 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (do not grind)
- 4-5 pieces Dried Bay Leaves
- 1 inch knob Fresh Ginger (sliced into coins)
Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Toasted Garlic Bits (optional for crunch)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. This ensures a better sear and prevents the oil from splattering.
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2
In a large deep skillet or Dutch oven, heat the cooking oil over medium-high heat.
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3
Place the chicken thighs skin-side down in the pan. 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.
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4
Remove the chicken from the pan and set aside on a plate. Pour off all but 1 tablespoon of the rendered chicken fat.
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5
Lower the heat to medium. Add the smashed garlic cloves and ginger slices to the pan. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
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6
Add the whole peppercorns and bay leaves, stirring for 30 seconds to wake up the oils in the spices.
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7
Pour in the soy sauce, water, and brown sugar. Stir to dissolve the sugar and scrape up any browned bits (fond) from the bottom of the pan.
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8
Return the chicken thighs to the pan, arranging them in a single layer if possible.
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9
Pour the vinegar over the chicken. CRITICAL: Do not stir the liquid once the vinegar is added. Let it simmer undisturbed for 2-3 minutes to allow the 'raw' acidic bite to cook off.
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10
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 25-30 minutes, or until the chicken is very tender.
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11
Remove the lid and increase the heat to medium-high. Let the sauce boil and reduce for about 10 minutes. The sauce should become slightly thickened and glossy, coating the back of a spoon.
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12
Taste the sauce. If it is too salty, add a splash of water; if too tart, add a pinch more sugar.
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13
Transfer the chicken and sauce to a serving platter. Garnish with sliced green onions and toasted garlic bits.
💡 Chef's Tips
For the most authentic flavor, use Filipino cane vinegar which is milder than apple cider vinegar. Avoid stirring the pot immediately after adding the vinegar; letting it boil uncovered for a few minutes removes the harsh metallic edge. Using bone-in, skin-on thighs is non-negotiable for the best texture and a rich, gelatinous sauce. If you have time, marinate the chicken in the soy sauce and garlic for 30 minutes before cooking to deepen the color. Leftovers are a treasure; the vinegar acts as a preservative and the flavors intensify overnight in the fridge.
🍽️ Serving Suggestions
Serve over a generous bed of warm, fluffy Jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (Filipino pickled green papaya) to provide a bright, crunchy contrast. Enjoy with a cold lager or a crisp Pilsner to cut through the richness of the soy and fat. For a vegetable side, sautéed bok choy or steamed broccoli works beautifully. A simple tomato and salted duck egg salad is a traditional accompaniment that balances the saltiness.