Chicken Adobo Recipe
Make Chicken Adobo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Adobo Marinade & Sauce
For Browning & Serving
Method
Adobo Marinade & Sauce
- 1
Marinate the chicken
Pat the chicken thighs dry with paper towels. In a bowl or shallow dish, combine soy sauce, vinegar, smashed garlic, bay leaves, whole peppercorns, brown sugar and ground black pepper. Add the chicken, turning to coat so the thighs are submerged in the mixture. Cover and refrigerate for at least 30 minutes and up to 3 hours (longer for deeper flavor).
- 2
Reserve marinade
When ready to cook, remove the chicken from the marinade and set aside. Reserve the marinade (don’t discard) and lightly strain out the crushed garlic and peppercorns if desired to prevent burning; keep the solids for flavor if you prefer.
- 3
Simmer the adobo
In a large skillet or Dutch oven, pour the reserved marinade and add 1/2 cup water. Place the marinated chicken thighs in the pan, skin-side up. Bring the liquid to a gentle simmer over medium heat. Reduce heat to low, cover partially, and simmer for 25–30 minutes, turning the pieces halfway through if you want even color. The chicken should be cooked through (internal temperature 74°C / 165°F) and tender; the sauce will reduce slightly.
- 4
Adjust seasoning and reduce sauce
Remove the chicken to a plate. Increase heat to medium-high and boil the sauce until it thickens to a glossy, slightly syrupy consistency (about 5–8 minutes). Taste and adjust: add a teaspoon of sugar if too sharp, or a tablespoon of soy or a splash of vinegar to balance. Turn off heat when sauce coats the back of a spoon.
For Browning & Serving
- 5
Brown the chicken (optional but recommended)
While the sauce is reducing, heat 2 tablespoons vegetable oil in a clean skillet over medium-high heat. Place the cooked chicken thighs skin-side down and sear 2–3 minutes until the skin is crisp and deep golden. Turn briefly to crisp the edges but do not overcook (the chicken is already cooked through).
- 6
Finish and serve
Return the chicken to the reduced sauce and spoon sauce over it to glaze (or pour the sauce over the chicken on the plate). Sprinkle sliced scallions and optional fried garlic over the top. Serve immediately with steamed white rice (about 1 cup rice per person) and extra sauce on the side.
- 7
Storage and reheating
Leftover adobo keeps well in an airtight container in the refrigerator for up to 4 days (flavor improves overnight). Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce, or microwave covered until warmed through.