Classic Filipino Chicken Adobo

• •2 lb chicken thighs and drumsticks, bone-in, skin-on (about 4-6 pieces)
• •10 cloves garlic, peeled and crushed or minced
• •0.5 cup soy sauce (Filipino brand like Datu Puti or Silver Swan recommended)
• •0.3 cup cane vinegar or white vinegar
• •0.5 cup water or chicken broth
• •3 dried bay leaves
• •1 tablespoon whole black peppercorns
• •2 tablespoon cooking oil
• • to taste salt
• • for serving steamed white rice

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. In a large bowl, combine the chicken, half of the crushed garlic, soy sauce, and half of the peppercorns. Marinate for at least 30 minutes at room temperature, or preferably 1-2 hours in the refrigerator. (Optional: Marinating overnight yields deeper flavor).

2. 2

   In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Remove chicken from the marinade (reserve the marinade) and brown the chicken pieces on all sides until golden, about 3-4 minutes per side. Do this in batches if necessary to avoid overcrowding the pot. Remove browned chicken and set aside.

3. 3

   Reduce heat to medium. Add the remaining garlic to the pot and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

4. 4

   Pour in the vinegar. Bring it to a simmer and let it cook undisturbed for 2-3 minutes, allowing the strong acetic acid smell to cook off. Do NOT stir during this initial vinegar cooking phase.

5. 5

   Add the reserved marinade, water (or broth), bay leaves, and remaining whole black peppercorns to the pot. Stir to combine.

6. 6

   Return the browned chicken pieces to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is very tender and cooked through.

7. 7

   Remove the lid and increase the heat to medium-low. Continue to simmer for another 10-15 minutes, allowing the sauce to reduce and thicken slightly to your desired consistency. Taste the sauce and adjust seasoning with a pinch of salt if needed. Some prefer a touch of sugar to balance the tanginess, but it's optional.

8. 8

   Remove bay leaves before serving. Serve the Classic Filipino Chicken Adobo hot with plenty of steamed white rice, spooning the rich sauce generously over the chicken and rice.

Chef's Tips

• 💡**Don't Stir the Vinegar Too Soon:** A crucial step in Adobo is letting the vinegar simmer and cook off its raw, pungent smell before stirring or adding other liquids. This prevents the dish from tasting too sour or 'raw vinegar-y'.
• 💡**Quality Ingredients Matter:** Use a good quality Filipino soy sauce and cane vinegar for the most authentic flavor. These are often less salty and have a distinct flavor profile compared to generic brands.
• 💡**Adobo Tastes Better the Next Day:** Like many stews, Adobo's flavors meld and deepen overnight. Consider making it a day ahead for an even more delicious experience.
• 💡**Adjust to Your Taste:** The balance of soy sauce and vinegar is key. Feel free to adjust the ratio slightly to suit your preference for more savory or more tangy. A common starting point is 2 parts soy sauce to 1 part vinegar, but some prefer a 1:1 ratio.
• 💡**Bone-in, Skin-on Chicken:** While boneless chicken can be used, bone-in, skin-on pieces contribute significantly more flavor and moisture to the dish.