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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Main
For Browning (optional)
Garnish & Serve
Method
Main
Prep the chicken
Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Season both sides lightly with the freshly ground black pepper (1 tsp).
Marinate (brief)
In a large bowl or deep dish combine soy sauce (3 tbs) and light soy sauce (2 tbs). Add the chicken thighs and turn to coat. Let sit 15–30 minutes at room temperature or up to 2 hours in the refrigerator. Reserve marinade for cooking.
Brown the chicken (optional but recommended)
Heat the vegetable oil (2 tbs) in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Remove the chicken from the marinade allowing excess to drip off (reserve marinade). Working in batches if necessary, place thighs skin-side down and brown without moving for 4–5 minutes until golden and crisp. Flip and brown the other side 2 minutes. Transfer browned pieces to a plate.
Build the adobo
Reduce heat to medium. Add the smashed garlic cloves (8 pieces) to the pot and cook 30–45 seconds until fragrant but not burnt. Pour in the reserved soy marinade along with white vinegar (1 cup) and water (1 cup). Add granulated sugar (1 tsp), bay leaves (3 pieces), and whole black peppercorns (1 tsp). Stir to combine and bring to a gentle simmer.
Simmer the chicken
Return the browned (or unbrowned) chicken thighs to the pot, skin-side up, arranging them in a single layer if possible. Bring the liquid to a simmer, then reduce heat to low, partially cover the pot, and simmer gently for 25–30 minutes, turning the pieces once halfway through so they cook evenly and absorb sauce flavor.
Reduce sauce and finish
After the chicken is cooked through (internal temperature 74°C / 165°F), remove the lid and increase heat to medium-high to reduce the sauce for 5–8 minutes until slightly thickened and glossy. Spoon the sauce over the chicken as it reduces. Taste and adjust seasoning: add a splash of vinegar or a pinch of sugar if you prefer brighter or sweeter notes.
Garnish & Serve
Transfer chicken to a serving platter. Spoon remaining sauce over the thighs. Sprinkle thinly sliced green onions (2 tbs) on top. Serve immediately with steamed white rice (4 cups) to soak up the sauce.