Ingredients
Scale
- 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- 1/2 cup (120 ml) soy sauce (Filipino brand preferred, or good quality all-purpose)
- 1/2 cup (120 ml) white vinegar (or cane vinegar, apple cider vinegar)
- 8–12 cloves garlic, crushed and roughly chopped
- 1 teaspoon whole black peppercorns, lightly crushed (optional, or use whole)
- 3–4 dried bay leaves
- 1 tablespoon brown sugar (optional, adjust to taste)
- 2 tablespoons cooking oil (vegetable, canola, or light olive oil)
- 1/2 cup (120 ml) water (optional, if you prefer a saucier adobo or if sauce reduces too quickly)
Instructions
- Prepare the Chicken (Optional Marination):
- Pat the chicken pieces dry with paper towels. This helps in achieving a better sear.
- Optional but Recommended: In a large bowl, combine the chicken pieces with half of the crushed garlic, 1/4 cup of the soy sauce, and the crushed peppercorns. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours (or even overnight for deeper flavor). If marinating for longer than an hour, use a non-reactive bowl (glass or ceramic).
- Brown the Chicken:
- Heat the cooking oil in a large, heavy-bottomed pot, Dutch oven, or a deep skillet over medium-high heat.
- Once the oil is hot, carefully place the chicken pieces skin-side down in the pot, working in batches if necessary to avoid overcrowding. Do not move them for 4-5 minutes to allow the skin to become golden brown and crispy.
- Flip the chicken pieces and brown the other side for another 3-4 minutes.
- Remove the browned chicken from the pot and set aside on a plate. Don’t worry if it’s not cooked through at this point.
- Sauté Aromatics:
- Reduce the heat to medium. If there’s excessive chicken fat in the pot, you can carefully drain some of it, leaving about 1-2 tablespoons.
- Add the remaining crushed garlic to the pot and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- Build the Adobo Sauce & Simmer:
- Return the browned chicken pieces to the pot.
- Pour in the remaining 1/4 cup soy sauce (or the full 1/2 cup if you didn’t marinate with soy sauce), the 1/2 cup vinegar, and the optional 1/2 cup water.
- Add the bay leaves and the whole/crushed peppercorns (if not used in marinade).
- Bring the liquid to a rolling boil. Crucial Tip: Once boiling, do not stir the mixture for at least 5-7 minutes. This allows the strong smell and harshness of the vinegar to cook off.
- After 5-7 minutes, reduce the heat to low, cover the pot, and let the chicken simmer gently for 25-30 minutes, or until the chicken is cooked through and tender. You can stir occasionally after the initial “no-stir” period to prevent sticking.
- Reduce Sauce & Add Sweetness (Optional):
- After the chicken is tender, remove the lid. If you prefer a thicker, more concentrated sauce, increase the heat to medium or medium-high and let the sauce simmer and reduce for another 5-10 minutes, stirring occasionally. Keep an eye on it to prevent it from burning.
- If using, stir in the brown sugar during this stage. Taste the sauce and adjust seasoning if necessary – you might want a little more soy sauce for saltiness, a splash more vinegar for tang, or a bit more sugar for balance.
- Rest and Serve:
- Once the sauce has reached your desired consistency and the flavors are balanced, remove the pot from the heat.
- Let the adobo rest for at least 10-15 minutes before serving. This allows the flavors to meld further. Adobo is famously even better the next day!
- Remove the bay leaves before serving, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-480