Prep Time
Cooking Time
Serving
Degree of Difficulty
Chicken Adobo is the quintessential Filipino comfort food, featuring chicken braised in a savory and tangy sauce of soy sauce, vinegar, garlic, and black peppercorns. It's simple to make, incredibly flavorful, and perfect served with a generous helping of steamed white rice.
Calories:
702kcal
35%
Protein:
63g
126%
Carbohydrates:
75g
25%
Sugar:
1g
2%
Sodium:
1650mg
72%
Fiber:
1g
4%
Fat:
7g
11%
Begin by preparing all your ingredients (mise en place). Pat the chicken thighs completely dry with paper towels – this is crucial for a good sear. Mince all the garlic cloves. Measure out the soy sauce, white vinegar, water, black peppercorns, and bay leaves. Set aside your rice and the water for cooking it.
Rinse the white rice under cold running water until the water runs clear, about 3-4 rinses. Combine the rinsed rice with 3 cups of water in a saucepan. Bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid during cooking!
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Carefully place the dried chicken thighs in a single layer in the hot oil. Sear for 4-5 minutes per side until deeply golden brown. Do not overcrowd the pan; sear in batches if necessary. Remove chicken to a plate and set aside.
Reduce heat to medium. Add the minced garlic to the pot, stirring constantly for about 1 minute until fragrant. Be careful not to burn it! Pour in the soy sauce, white vinegar, and 1/2 cup water. Add the black peppercorns and bay leaves. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds flavor).
Return the seared chicken thighs to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is very tender and cooked through. Flip the chicken halfway through cooking to ensure even flavor distribution.
Carefully remove the bay leaves from the pot – they are for flavor and not meant to be eaten. Taste the sauce and adjust with a pinch of sugar if it's too tart, or a splash more soy sauce if it needs more salt. Fluff the rested rice with a fork. Serve the tender Chicken Adobo hot, spooning plenty of the rich sauce over the chicken and steamed white rice.