📝 About This Recipe
Chicken Adobo is the unofficial national dish of the Philippines, a masterclass in the balance of salty, sour, and savory flavors. This recipe utilizes a slow-braising technique that transforms humble chicken thighs into succulent, fall-off-the-bone morsels coated in a glossy, peppercorn-infused reduction. It is a timeless comfort food that tastes even better the next day as the vinegar and soy flavors continue to meld and deepen.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
The Braising Liquid
- 1/2 cup Soy Sauce (Filipino brand like Silver Swan preferred)
- 1/3 cup Cane Vinegar (or distilled white vinegar)
- 1/2 cup Water
- 1-2 tablespoons Brown Sugar (to balance the acidity)
Aromatics and Spices
- 10-12 cloves Garlic (smashed and roughly chopped)
- 1 tablespoon Whole Black Peppercorns (slightly crushed to release oils)
- 4-5 pieces Dried Bay Leaves (whole)
- 2 inch piece Fresh Ginger (sliced into thin coins)
- 2 tablespoons Vegetable Oil (for searing)
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 good 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.
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3
Working in batches, sear the chicken skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 2-3 minutes. Remove chicken and set aside on a plate.
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4
Reduce the heat to medium. In the same pot with the chicken fat, add the smashed garlic and ginger coins. Sauté for 1-2 minutes until fragrant but not burnt.
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5
Add the peppercorns and bay leaves, stirring for 30 seconds to toast the spices.
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6
Pour in the soy sauce, cane vinegar, and water. Add the brown sugar and stir gently to dissolve.
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7
Bring the liquid to a simmer. A crucial tip: do not stir the sauce immediately after adding the vinegar; let the harsh acidity cook off for 2 minutes.
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8
Return the chicken thighs to the pot, nestling them into the liquid. The liquid should come about halfway up the chicken.
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9
Cover the pot and reduce heat to low. Simmer gently for 30 minutes, turning the chicken halfway through.
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10
Remove the lid and increase the heat slightly to medium-low. Continue to simmer for another 10-15 minutes, allowing the sauce to reduce and thicken into a glossy glaze.
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11
Taste the sauce. If it is too salty, add a splash of water; if too sour, add a pinch more sugar.
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12
Once the chicken is tender and the sauce has reached your desired consistency, remove from heat and let it rest for 5 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use Filipino cane vinegar (Datu Puti brand) which is milder than white vinegar. Always use bone-in chicken thighs; the marrow adds a richness to the sauce that boneless cuts lack. If you have time, marinate the chicken in the soy sauce and garlic for 2 hours before cooking. Do not skip the searing step; the rendered chicken fat is the base of the sauce's deep flavor profile. Adobo is famous for being better the next day, so consider making a double batch for leftovers.
🍽️ Serving Suggestions
Serve over a generous bed of steamed white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, crunchy contrast. Accompany with stir-fried bok choy or steamed broccoli for a balanced meal. A cold, crisp lager or a glass of Riesling complements the salty-sour notes perfectly. Garnish with plenty of toasted garlic bits for a professional, textural finish.