Classic Chicken Adobo
✓ USDA-verified nutrition data
380 calories
40g protein
8g carbs
16g fat
1g fiber
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
- 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.
- Bring to a boil, then lower to a steady simmer, 25 minutes, turning the pieces once.
- Pour in the vinegar and do not stir for 3 full minutes — stirring early leaves a harsh raw edge that never cooks out.
- Simmer 15 minutes more, until the chicken is tender and the sauce has reduced by half.
- 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.
- Return the chicken to the reduced sauce with the remaining garlic, simmered 2 minutes until fragrant.
- 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.