Filipino Chicken Adobo Recipe
Filipino Chicken Adobo is a classic and beloved dish featuring tender chicken simmered in a rich, tangy, and savory sauce made from soy sauce, cane vinegar, garlic, and aromatic spices. This recipe uses bone-in chicken thighs and drumsticks, seared for a crispy exterior and then simmered to juicy perfection before finishing under the broiler for a beautifully caramelized finish. Serve it with steamed white rice to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Filipino
Ingredients
Scale
Chicken and Marinade
- 5 cloves garlic, smashed and peeled
- 3 pounds bone-in chicken thighs, drumsticks, or a combination
- 1/2 teaspoon kosher salt
- 1 tablespoon neutral oil (such as canola)
- 3 dried bay leaves
- 2 teaspoons whole black peppercorns
- 2 cups water
- 1/2 cup soy sauce (preferably a Filipino brand like Silver Swan)
- 1/3 cup cane vinegar
- 3 tablespoons oyster sauce
For Serving
- Steamed white rice
Instructions
- Prepare the chicken: Smash and peel 5 garlic cloves. Pat the 3 pounds of bone-in chicken thighs and/or drumsticks dry with paper towels. Season all over with 1/2 teaspoon kosher salt to enhance flavor and aid browning.
- Sear the chicken: Heat 1 tablespoon of neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. In two batches, add the chicken (skin-side down if using thighs) and sear until browned on all sides, about 6 minutes per batch. Adjust heat as needed to prevent burning. Transfer the browned chicken to a plate.
- Toast aromatics and add liquids: In the same pot, add the garlic, 3 dried bay leaves, and 2 teaspoons whole black peppercorns. Stir for 30 seconds to 1 minute until fragrant and lightly toasted. Pour in 2 cups water, 1/2 cup soy sauce, 1/3 cup cane vinegar, and 3 tablespoons oyster sauce. Scrape up any browned bits from the bottom with a wooden spoon to incorporate deep flavors.
- Simmer the chicken: Return the chicken and any accumulated juices to the pot, arranging pieces in a single layer with skin-side down if using thighs. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 20 minutes, flipping each piece halfway through, until the chicken reaches an internal temperature of at least 165ºF and is tender.
- Broil the chicken for finish: While the chicken simmers, preheat the oven broiler and position a rack in the upper third. Line a rimmed baking sheet with aluminum foil. Using tongs, transfer the chicken skin-side up to the prepared baking sheet. Continue simmering the sauce on the stove. Broil for about 3 minutes until the top browns, then flip the chicken pieces and brush with some of the simmering sauce. Broil for another 3 minutes until second side is browned and caramelized.
- Serve: Remove and discard the bay leaves from the sauce if desired. Serve the broiled chicken hot over steamed white rice, drizzling generously with the flavorful adobo sauce for a delicious meal.
Notes
- Use bone-in, skin-on chicken for best flavor and texture.
- Filipino cane vinegar adds authentic tanginess, but you can substitute with white vinegar if necessary.
- Do not cover the pot during simmering to allow the sauce to reduce and concentrate in flavor.
- Broiling the chicken at the end gives a nice caramelized finish and crispy edges; watch closely to prevent burning.
- Adjust soy sauce and vinegar amounts depending on your taste preference for saltiness and acidity.
- This dish pairs perfectly with steamed jasmine or long-grain white rice to soak up the sauce.
Keywords: Filipino Chicken Adobo, chicken adobo recipe, Filipino cuisine, adobo sauce, bone-in chicken, tangy chicken stew, easy Filipino dinner
Find it online: https://platedbyemma.com/filipino-chicken-adobo-recipe/
