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Best Chicken Adobo

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1200 g bone-in skin-on chicken thighs
  • 120 ml regular soy sauce
  • 120 ml cane vinegar
  • 240 ml chicken broth
  • 1 whole head garlic
  • 1 tbsp whole black peppercorns
  • 4 dried bay leaves
  • 2 tbsp brown sugar
  • 1 tbsp neutral cooking oil

Equipment

  • Large cutting board
  • Sharp knife
  • Large mixing bowl
  • Plastic wrap or lid
  • Paper towels
  • Large heavy-bottomed pan or pot with lid
  • Tongs
  • Measuring cups and spoons
  • Small spoon

Method
 

  1. Peel all the garlic cloves.
  2. Smash all the garlic cloves with the side of a knife.
  3. Finely chop half of the smashed garlic cloves and leave the other half as large smashed pieces.
  4. Lightly crush the black peppercorns with the bottom of a heavy cup or pan.
  5. Check the chicken thighs. Trim off any large hanging pieces of fat, but keep the skin attached.
  6. Place the chicken thighs in a large mixing bowl.
  7. Add the soy sauce, minced garlic, and crushed black peppercorns.
  8. Mix well until the chicken is coated.
  9. Cover the bowl and refrigerate for at least 2 hours. For deeper flavor, marinate overnight.
  10. Remove the chicken from the marinade and place it on a plate. Keep the marinade for later.
  11. Pat the chicken skin very dry with paper towels.
  12. Place a large heavy-bottomed pan or pot over medium-high heat and add the cooking oil.
  13. When the oil is hot and shimmering, place the chicken thighs skin-side down in the pan.
  14. Leave the chicken undisturbed for 5–7 minutes until the skin is dark golden brown and crisp.
  15. Flip the chicken and cook the other side for 2 minutes.
  16. Remove the chicken from the pan and place it on a plate.
  17. Turn the heat down to medium-low.
  18. Add the large smashed garlic pieces to the chicken fat in the pan.
  19. Cook for 1–2 minutes until fragrant and lightly browned. Do not let the garlic turn black.
  20. Carefully pour the reserved soy sauce marinade into the pan.
  21. Add the cane vinegar, chicken broth, brown sugar, and bay leaves.
  22. Do not stir after adding the vinegar. Leave the pan uncovered and let the liquid bubble gently for 3 full minutes.
  23. After 3 minutes, stir the sauce briefly.
  24. Return the chicken thighs to the pan with the skin facing up.
  25. Turn the heat down to low and cover the pan with a lid.
  26. Simmer gently for 30 minutes until the chicken is tender.
  27. Remove the lid and transfer the chicken thighs to a plate.
  28. Turn the heat up to medium-high.
  29. Boil the sauce uncovered for 10–15 minutes until it reduces into a shiny sticky glaze.
  30. Use a small spoon to skim off most of the clear oil floating on top.
  31. Turn off the heat.
  32. Return the chicken to the pan.
  33. Toss and flip the chicken in the glaze until every piece is coated.
  34. Serve immediately with plain steamed white rice.

Notes

Bone-in skin-on chicken thighs give more flavor and a better texture than boneless chicken.
Do not skip drying the chicken skin before searing. Dry skin browns much better.
Do not stir or cover the pan immediately after adding vinegar. Letting the vinegar bubble uncovered helps cook off the harsh raw vinegar smell.
Plain white rice is the best serving option because the glaze is rich, salty, sour, and concentrated.