Chicken Adobo

4.59 from 326 votes

Chicken Adobo - crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Adobo is an easy dinner for the entire family.

Prep Time5

Cook Time35

Total Time40

Course: Chicken

Cuisine: Filipino Recipes

Keyword: Chicken Adobo

Servings: people

Author: Bee Yinn Low

Ingredients

1/4 cup soy sauce
1/2 cup white Filipino cane vinegar or distilled white vinegar
6-8 cloves garlic smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
6 skin-on bone-in chicken thighs

Instructions

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan. Nestle the chicken thighs, skin side down, into the pan.
Bring the liquid to a boil over high heat. Then, cover and simmer over low heat for 20 minutes. Turn the chicken over, cover again, and simmer for an additional 10 minutes.
Uncover the pan and increase the heat to high, bringing the sauce back to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it reduces by half and thickens slightly, about 5–7 minutes.
Serve the chicken with steamed white rice.

Video

Notes

Watch the cooking video on this page for step-by-step guide.

While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.

For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan.

For a saucier adobo, double the amount of soy sauce and vinegar.

To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Recipe Source: The Adobo Road Cookbook.

Nutrition