Dinner · 50 min · filipino

Classic Chicken Adobo

Filipino flavors, weeknight effort. Chicken thighs meets soy sauce in a 50-minute dinner worth keeping in rotation. At 380 calories and 40g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 3/4 cup Soy sauce
• 1/2 cup Cane vinegar
• 10 cloves Garlic
• 3 Bay leaves
• 2 tsp Black peppercorns
• 1 tbsp Brown sugar
• 1 cup Water

Steps

1. Combine the chicken, soy sauce, half the crushed garlic, bay leaves, peppercorns, and sugar in a pot; marinate 30 minutes while you prep — even a short rest seasons the meat deeply.
2. Bring to a boil, then lower to a steady simmer, 25 minutes, turning the pieces once.
3. Pour in the vinegar and do not stir for 3 full minutes — stirring early leaves a harsh raw edge that never cooks out.
4. Simmer 15 minutes more, until the chicken is tender and the sauce has reduced by half.
5. Lift out the chicken and sear the pieces in a hot oiled skillet, 2 minutes per side, until the edges caramelize — this step is what separates good adobo from great.
6. Return the chicken to the reduced sauce with the remaining garlic, simmered 2 minutes until fragrant.
7. Fish out the bay leaves, rest 5 minutes, and serve over steaming rice with the glossy sauce spooned over everything. It tastes even better the next day.

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