Filipino Chicken Adobo Recipe
A savory, tangy Filipino chicken adobo made with a simple vinegar-soy marinade and tender braised chicken.
Equipment
- Large Bowl
- plastic wrap (for covering bowl)
- Large skillet or sauté pan
- Tongs or spatula
- Measuring cups and spoons
- Paper Towels
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 2 tablespoons canola oil
- 1 onion thinly sliced
- 4 cloves garlic minced (for cooking)
- 1 cup water
- 2 tablespoons brown sugar
- Marinade section
- 1 cup white vinegar
- 1/4 cup soy sauce
- 6 cloves garlic smashed (for marinade)
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 2 bay leaves
- Garnish section
- chopped green onions for garnish
Instructions
- In a large bowl, whisk together the white vinegar, soy sauce, smashed garlic (6 cloves), kosher salt, ground pepper, and bay leaves to make the marinade.
- Add the chicken to the marinade, cover the bowl with plastic wrap, and refrigerate for 20–30 minutes.
- Remove the chicken from the marinade and reserve the marinade; pat the chicken dry with paper towels.
- Heat the canola oil in a large skillet over medium-high heat. Brown the chicken on all sides until well browned, then transfer the browned chicken to a plate.
- Add the thinly sliced onion to the skillet and cook over medium heat until very tender, about 5–6 minutes.
- Add the minced garlic (4 cloves) and brown sugar to the onions, stir, and cook for about 30 seconds.
- Pour in 1 cup of water and the reserved marinade, then bring the mixture to a boil.
- Return the browned chicken to the skillet. Reduce heat to a simmer and cook uncovered until the chicken is cooked through and the sauce has slightly reduced, about 20–30 minutes.
- Discard the bay leaves, adjust seasoning if needed, and serve the chicken with the sauce over rice. Garnish with chopped green onions.
Notes
- Marinate 20–30 minutes for best flavor.
- Patting chicken dry helps achieve a good browning.
- Simmer uncovered to slightly reduce the sauce.
- Discard bay leaves before serving.