Chicken Adobo Recipe
a bit different for me, and it turned out to be a great choice
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Ingredients
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Marinade & Sauce
Chicken & Aromatics
Finishing
Method
Marinade & Sauce
- 1
Combine marinade
In a bowl or measuring cup, whisk together 1 cup soy sauce, 1 cup white vinegar, 1/2 cup water and 1 tablespoon brown sugar until sugar dissolves. Add 3 bay leaves and 1 teaspoon whole black peppercorns.
- 2
Marinate chicken
Place 6 pieces bone-in chicken thighs in a large zip-top bag or a shallow dish. Add smashed garlic cloves (reserve 2 cloves for browning), pour about two-thirds of the marinade over the chicken (reserve the rest for later), seal, and refrigerate for at least 1 hour and up to 4 hours. Turn occasionally to distribute marinade.
Chicken & Aromatics
- 3
Brown the chicken
Remove chicken from marinade, pat lightly dry with paper towels (reserve marinade). Heat 2 tablespoons vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add chicken pieces skin side down and sear until golden brown, about 4-5 minutes per side. Work in batches if needed. Transfer browned chicken to a plate.
- 4
Sauté aromatics
Reduce heat to medium. In the same pan add the reserved smashed garlic cloves and thinly sliced medium yellow onion. Sauté until fragrant and the onion is softened and beginning to brown, about 4-5 minutes. Scrape up brown bits from the bottom of the pan.
- 5
Simmer with marinade
Return all chicken to the pan, pour the reserved marinade over the chicken, then add the remaining marinade mixture you saved earlier (if any). Add 1/2 cup water if needed to ensure sauce comes about halfway up the chicken. Add 3 bay leaves and the 1 teaspoon whole peppercorns if not already in the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer 25-30 minutes, turning chicken once halfway through, until chicken is cooked through (internal temperature 165°F/74°C) and tender.
Finishing
- 6
Reduce sauce
Remove the chicken to a serving dish and increase heat to medium-high. Uncover and simmer the sauce until it reduces and thickens slightly, about 6-8 minutes. Taste and adjust seasoning — add up to 1 teaspoon brown sugar if you prefer sweeter, or a splash more vinegar for tang. If desired, stir in 1/2 teaspoon toasted sesame oil for aroma.
- 7
- 8
Storage
Cool leftover adobo to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop; the flavor often deepens after a day.