Chicken Adobo
Juicy chicken braises until tender in a glossy sauce balanced with salty soy sauce, sharp vinegar, fragrant garlic, and black pepper. Browning the pieces first adds color and gives the finished dish a richer flavor.
Use bone-in, skin-on pieces for the most flavorful results, or substitute boneless thighs and reduce the simmering time. Let the vinegar simmer briefly without stirring at first to soften its bite, then adjust the sauce with a splash of water if it reduces too quickly.
Serve this Filipino favorite over steamed white rice to catch every drop of sauce. It is well suited to weeknight dinners, and the flavor often improves after resting overnight; refrigerate leftovers for up to 3 days and reheat gently.
How to Make It
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1
Pat the chicken dry and season it lightly with pepper, keeping in mind that the soy sauce will add salt.
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2
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 5 to 7 minutes, then turn and brown the other side for 2 minutes. Transfer the chicken to a plate.
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3
Add the onion to the pan and cook for 3 minutes. Stir in the garlic and cook for 30 seconds.
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4
Pour in the vinegar, soy sauce, and water. Add the bay leaves, peppercorns, and brown sugar if using. Bring the liquid to a boil and let it bubble for 2 minutes without stirring.
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5
Return the chicken to the pan, reduce the heat to low, and cover. Simmer for 30 minutes, turning the pieces once halfway through, until the chicken is tender and reaches 165°F (74°C) in the thickest part.
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6
Uncover the pan and simmer for 10 to 15 minutes more, turning the chicken occasionally, until the sauce thickens slightly and coats the pieces.
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7
Remove the bay leaves, taste the sauce, and adjust with a splash of water if needed. Serve the chicken hot over steamed rice with plenty of sauce.
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