Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 2 lbs Chicken pieces (bone-in thighs and drumsticks); 0.5 cup Soy sauce; 0.33 cup Vinegar (white, apple cider, or Filipino cane); 5 whole Garlic cloves, minced or crushed; 1 tsp Whole black peppercorns; 4 whole Bay leaves; 2 tbsp Cooking oil; 0.75 cup Water; 1 tbsp Sugar (optional); 2 stalks Green onion, chopped (optional garnish)

From: Philippines

Servings: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Difficulty: Medium

Ingredients

2 lbs Chicken pieces (bone-in thighs and drumsticks)
0.5 cup Soy sauce
0.33 cup Vinegar (white, apple cider, or Filipino cane)
5 whole Garlic cloves, minced or crushed
1 tsp Whole black peppercorns
4 whole Bay leaves
2 tbsp Cooking oil
0.75 cup Water
1 tbsp Sugar (optional)
2 stalks Green onion, chopped (optional garnish)

Instructions

MARINATE: Combine soy sauce, vinegar, minced garlic, peppercorns, and bay leaves in large bowl or zip bag. Add chicken pieces and toss to coat. Marinate at least 20 minutes or up to overnight for deeper flavor.
BROWN CHICKEN: Heat oil in large pot or skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and place in hot pan. Cook 2-3 minutes per side until lightly browned.
SIMMER: Pour reserved marinade and water into pot with chicken. Bring to boil, then reduce heat to low. Cover and simmer 30-60 minutes depending on chicken cut, until meat is very tender.
REDUCE SAUCE: Remove cover in final 15 minutes of cooking to allow sauce to thicken and develop rich brown color.
SERVE: Discard bay leaves and serve over rice with optional green onion garnish. Key tip: Use bone-in, skin-on chicken thighs and drumsticks rather than breasts as they absorb sauce better and remain juicy during slow simmer.