Chicken Adobo
One of my favorite dishes of all time, chicken adobo is a traditional Filipino dish that's salty, tangy and addictive! Serve it on a bed of rice to soak in all of that adobo goodness!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cups water
- 1/2 cup distilled white vinegar
- 2 tablespoons soy sauce
- 3 bay leaves
- 1/2 teaspoon whole peppercorns
- 2 cloves garlic, crushed
- 1/2 tablespoon salt
- 4 or 5 chicken thighs or drumsticks
- 1 tablespoon olive oil
- 2 tablespoons brown sugar (optional)
Instructions
- 1
In a large pot, combine the water, vinegar, soy sauce, peppercorns, bay leaves, garlic, and salt. Mix together. Give it a taste and see if this marination is to your liking.
- 2
NOTE: If you need to balance this mixture to taste. Add vinegar, soy or water however you wish, but do it at this stage. If you want some sweetness, add a little (approx 2 tbs) brown sugar, which will thicken and make a nice glaze to the chicken later.
- 3
Add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 30 minutes or until internal temperature is 180 degrees).
- 4
Remove chicken from pot and brown in oil in a large skillet over medium high heat. Since the chicken is technically cooked through, you only have to sear till brown on either side about 2-3 minutes each side. I recommend a cast-iron skillet to give it a nice browning. I’ve used non-stick pans in the past, but it just doesn’t give it that seared look.
- 5
Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until desired amount of sauce is yielded. Serve with white rice.