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Traditional Filipino Chicken Adobo

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1000 g bone-in skin-on chicken thighs and drumsticks
  • 120 ml soy sauce
  • 120 ml white cane vinegar
  • 30 g garlic
  • 1 tsp whole black peppercorns
  • 3 dried bay leaves
  • 120 ml water
  • 2 tbsp cooking oil
  • 1 tsp brown sugar optional

Equipment

  • Large cutting board
  • Knife
  • Large mixing bowl
  • Wide heavy-bottomed pan with lid
  • Measuring cups and spoons
  • Tongs or large spoon
  • Paper towels

Method
 

  1. Peel the garlic cloves.
  2. Smash each garlic clove with the flat side of a knife or the bottom of a heavy cup. Do not mince the garlic.
  3. Pat the chicken pieces completely dry with paper towels.
  4. Place the chicken pieces in a large mixing bowl.
  5. Add the smashed garlic and soy sauce.
  6. Toss until the chicken is coated.
  7. Let the chicken marinate on the counter for 10–15 minutes.
  8. Place a wide heavy-bottomed pan over medium-high heat and add the cooking oil.
  9. Remove the chicken pieces from the bowl. Keep the leftover soy sauce and garlic marinade for later.
  10. Place the chicken skin-side down in the hot pan.
  11. Fry for 3–4 minutes per side until browned and slightly crisp.
  12. Pour the leftover soy sauce and garlic marinade into the pan.
  13. Add the water, black peppercorns, bay leaves, and vinegar.
  14. Do not stir after adding the vinegar.
  15. Let the liquid come to a rolling boil and bubble for 2 minutes.
  16. After 2 minutes, gently stir the sauce.
  17. Turn the heat down to low.
  18. Cover the pan and simmer for 30 minutes.
  19. Turn the chicken pieces over halfway through cooking.
  20. Remove the lid.
  21. If using the optional brown sugar, stir it into the sauce.
  22. Turn the heat up to medium.
  23. Simmer uncovered for 5–10 minutes until the sauce reduces into a dark slightly sticky glaze.
  24. Remove and discard the bay leaves.
  25. Serve hot with steamed white rice.

Notes

Brown sugar is optional. Traditional adobo does not need sugar, but a small amount can balance harsh vinegar without making the sauce sweet.
Smashing the garlic instead of mincing it gives classic garlic flavor while lowering the chance of burning.
Do not stir right after adding the vinegar. Letting the vinegar boil first helps remove the harsh raw vinegar taste.
Bone-in skin-on chicken gives a richer sauce and more traditional texture than boneless chicken.