Chicken Adobo is a beloved Filipino classic, known for its savory, tangy, and garlicky flavors. This quick version is perfect for busy weeknights, delivering authentic taste in just 30 minutes. Serve it with steamed white rice for a comforting meal that brings the flavors of the Philippines to your table.
Ingredients
- 2 lbs (about 1 kg) bone-in, skin-on chicken thighs or drumsticks
- 1/3 cup soy sauce
- 1/4 cup cane vinegar (or white vinegar)
- 6 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
- 1 tbsp brown sugar (optional, for a touch of sweetness)
- 1 tbsp cooking oil
- 1/2 cup water
- Steamed white rice, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Toss to coat. Let marinate for at least 10 minutes (or up to overnight for more flavor).
- Sear the Chicken: Heat the oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve the marinade) and sear, skin side down, until golden brown, about 2-3 minutes per side.
- Simmer: Pour the reserved marinade and water into the pan with the chicken. Add brown sugar if using. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Reduce the Sauce: Uncover and simmer for another 5-7 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
- Serve: Serve hot over steamed white rice. Spoon extra sauce over the chicken and rice for maximum flavor.
Tip: For a richer flavor, marinate the chicken longer or add a splash of coconut milk during simmering.
