ChefScribe
Inspired by videochickenadobo

Chicken Adobo

Filipino chicken adobo with bone-in chicken braised in rice vinegar, two soy sauces, garlic, palm sugar, bay and black pepper.

Inspired by Joshua Weissman
Jul 7, 2021
Print recipe

Filipino chicken adobo with bone-in chicken braised in rice vinegar, two soy sauces, garlic, palm sugar, bay and black pepper.

15 min
Prep time
50 min
Cook time
1 hr 35 min, including minimum marinating
Total time
6 servings
Yield

Ingredients

10 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving520 kcal
Fat
38g
Carbs
8g
Protein
35g

Whole recipe (6 servings): 3120 kcal

  • 1.5 kg bone-in, skin-on chicken thighs (about 6 pieces)
  • 1/2 cup soy sauce
  • 1/2 cup white cane vinegar or distilled white vinegar
  • 1 cup water
  • 1 head garlic, cloves peeled and smashed
  • 3 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon brown sugar (optional)
  • 2 tablespoons neutral oil, for searing
  • Steamed jasmine rice, for serving

Method

6 steps
  1. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. In a large bowl, combine the soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Remove the chicken from the marinade and pat dry again; reserve the marinade. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, sear the chicken skin-side down until deeply golden, about 5 minutes per side. Transfer to a plate.
  3. Pour off excess fat, leaving about 1 tablespoon. Add the reserved marinade to the pot and bring to a boil, scraping up any browned bits. Return the chicken to the pot, skin-side up. The liquid should come about halfway up the chicken; add a splash of water if needed.
  4. Reduce heat to low, cover, and simmer gently for 25 minutes. Flip the chicken, cover, and continue simmering until the meat is tender and cooked through, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should register 175°F (79°C).
  5. Transfer the chicken to a serving platter. If using brown sugar, stir it into the sauce. Increase heat to medium-high and boil the sauce until reduced and slightly syrupy, about 5–7 minutes. Taste and adjust with more soy sauce or vinegar if desired.
  6. Return the chicken to the pot and spoon the sauce over to coat. Serve hot with steamed jasmine rice.

Recipe notes

Helpful tips

  • For deeper flavor, marinate the chicken overnight.
  • Searing the chicken skin-side down renders fat and adds color; don't skip this step.
  • If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Tongs
  • Instant-read thermometer
  • Cutting board
  • Knife
  • Measuring cups and spoons

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The sauce will thicken when chilled; loosen with a splash of water if needed.

Additional tips

  • Use a separate cutting board and utensils for raw chicken to avoid cross-contamination. Ensure chicken reaches a safe internal temperature of 165°F (74°C) before serving.

Estimated nutrition

Per serving: 520 calories

Fat: 38 g · Carbs: 8 g · Protein: 35 g