Description
A classic Filipino dish featuring tender chicken braised in a savory and tangy sauce of soy sauce, vinegar, garlic, peppercorns, and bay leaves.
Ingredients
- 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic, peeled and smashed
- 1 tbsp whole black peppercorns
- 2-3 bay leaves
- 1 tbsp cooking oil (optional, for browning)
- 1 cup water (optional, for simmering if needed)
Instructions
- In a large pot or Dutch oven, combine chicken, soy sauce, vinegar, garlic, peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- Place the pot over medium-high heat and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
- Remove chicken from the pot and set aside. Skim off any excess fat from the sauce if desired.
- Increase heat to medium-high and continue to simmer the sauce, uncovered, until it reduces by about half and thickens slightly. This may take 10-15 minutes.
- While the sauce is reducing, you can pan-fry the chicken pieces in a separate pan with a little oil until the skin is crispy and browned, if desired. Alternatively, you can just return the chicken directly to the reduced sauce.
- Return the chicken to the reduced sauce and simmer for another 5-10 minutes, basting the chicken occasionally to coat it with the sauce.
- Serve hot with steamed white rice.
Notes
- For a richer flavor, marinate the chicken overnight.
- Adjust the amount of soy sauce and vinegar to your preference.
- If you prefer a less salty adobo, use a lighter soy sauce or reduce the amount.
- Some variations include adding a pinch of sugar to balance the flavors.