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Homemade Chicken Adobo photo

Chicken Adobo

This Chicken Adobo is a flavorful delight! Simmered chicken in a tangy, savory sauce that brings everyone to the table.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1/2 cup cane vinegar or rice vinegar provides the signature tanginess
  • 1/2 cup soy sauce adds depth and saltiness
  • 1 tablespoon brown sugar or palm sugar balances the acidity of the vinegar
  • 1 teaspoon black peppercorns infuses the chicken with a warm, peppery flavor
  • 1 tablespoon vegetable oil for sautéing the chicken
  • 6 pieces bone-in, skin-on chicken thighs about 2 1/2 lbs, the star of the dish
  • 5 medium garlic cloves enhances the overall flavor profile
  • 3 pieces bay leaves adds a fragrant herbal note to the sauce

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Tongs
  • Cutting board and knife

Method
 

Cooking Directions:
  1. In a bowl, combine the cane vinegar, soy sauce, brown sugar, and black peppercorns. Stir until the sugar dissolves.
  2. Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
  3. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the pan, skin-side down. Sear until golden brown on both sides, about 5-7 minutes per side. Transfer the chicken to a plate.
  4. In the same pan, add the crushed garlic cloves and sauté for about 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
  5. Return the chicken to the pan and add the reserved marinade along with the bay leaves. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
  6. Once the chicken is done, serve hot over steamed rice, spooning the flavorful sauce over the top. Garnish with fresh herbs if desired.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • To reheat, warm the Chicken Adobo in a skillet, adding a splash of water or broth if needed.
  • It freezes well; cool completely before transferring to a freezer-safe container.