Classic Filipino Chicken Adobo
Classic Filipino Chicken Adobo
Ingredients
For the Chicken Adobo
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 cup soy sauce
- 1/4 cup brown sugar
- 1 cup vinegar
- 1 tablespoon black peppercorns
- 3 bay leaves, to 4
- 1 head garlic, peeled cloves
- 2 tablespoons roasted garlic oil, or as needed for searing
- 1 yellow onion, medium, sliced
- 1 cup water
For Garnish
- 2 tablespoons green onion, sliced, for garnish
Instructions
- 1
In a large mixing bowl, combine the soy sauce, brown sugar, vinegar, black peppercorns, bay leaves, and peeled garlic cloves. Mix well to combine the marinade ingredients.
⏱️ 5 min
- 2
Add the chicken pieces (thighs and drumsticks) to the marinade. Ensure all chicken pieces are fully coated and submerged in the marinade. Cover the bowl and refrigerate overnight for best results, or for at least 30 minutes at room temperature if time is limited.
⏱️ 5 min
- 3
Heat the roasted garlic oil in a large pan or Dutch oven over medium heat. Once hot, sear the chicken thighs skin-side down for 3 to 4 minutes until golden brown and crispy. Sear in batches to avoid overcrowding the pan.
⏱️ 8 min
- 4
Flip the chicken thighs and sear the other side for another 3 to 4 minutes. Remove the seared thighs from the pan and set aside on a plate.
⏱️ 8 min
- 5
Repeat the searing process for the chicken drumsticks until all chicken pieces are seared and set aside.
⏱️ 8 min
- 6
Add the sliced yellow onion to the same pan. Sauté the onion over medium heat, stirring frequently, until caramelized. The residual brown sugar from the marinade will help caramelize them. Adjust heat as needed to prevent burning.
⏱️ 7 min
- 7
Pour the remaining marinade from the bowl into the pan with the caramelized onions. Bring to a simmer.
⏱️ 2 min
- 8
Return all the seared chicken pieces to the pan, nestling them into the sauce. Pour 1 cup of water into the pan.
⏱️ 2 min
- 9
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 30 minutes.
⏱️ 30 min
- 10
After 30 minutes, uncover the pan and increase the heat to high. Allow the sauce to cook down and thicken into a glaze. This will take approximately 15 to 20 minutes, depending on your desired sauce consistency.
⏱️ 20 min
- 11
Serve the chicken adobo hot over white rice, drizzling extra sauce over the top. Garnish with sliced green onion.
Kitchen Tools
Nutrition Facts (per serving)
Classic Filipino Chicken Adobo
For the Chicken Adobo
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 cup soy sauce
- 1/4 cup brown sugar
- 1 cup vinegar
- 1 tablespoon black peppercorns
- 3 bay leaves, to 4
- 1 head garlic, peeled cloves
- 2 tablespoons roasted garlic oil, or as needed for searing
- 1 yellow onion, medium, sliced
- 1 cup water
For Garnish
- 2 tablespoons green onion, sliced, for garnish
Instructions
- 1
In a large mixing bowl, combine the soy sauce, brown sugar, vinegar, black peppercorns, bay leaves, and peeled garlic cloves. Mix well to combine the marinade ingredients.
⏱️ 5 min - 2
Add the chicken pieces (thighs and drumsticks) to the marinade. Ensure all chicken pieces are fully coated and submerged in the marinade. Cover the bowl and refrigerate overnight for best results, or for at least 30 minutes at room temperature if time is limited.
⏱️ 5 min - 3
Heat the roasted garlic oil in a large pan or Dutch oven over medium heat. Once hot, sear the chicken thighs skin-side down for 3 to 4 minutes until golden brown and crispy. Sear in batches to avoid overcrowding the pan.
⏱️ 8 min - 4
Flip the chicken thighs and sear the other side for another 3 to 4 minutes. Remove the seared thighs from the pan and set aside on a plate.
⏱️ 8 min - 5
Repeat the searing process for the chicken drumsticks until all chicken pieces are seared and set aside.
⏱️ 8 min - 6
Add the sliced yellow onion to the same pan. Sauté the onion over medium heat, stirring frequently, until caramelized. The residual brown sugar from the marinade will help caramelize them. Adjust heat as needed to prevent burning.
⏱️ 7 min - 7
Pour the remaining marinade from the bowl into the pan with the caramelized onions. Bring to a simmer.
⏱️ 2 min - 8
Return all the seared chicken pieces to the pan, nestling them into the sauce. Pour 1 cup of water into the pan.
⏱️ 2 min - 9
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 30 minutes.
⏱️ 30 min - 10
After 30 minutes, uncover the pan and increase the heat to high. Allow the sauce to cook down and thicken into a glaze. This will take approximately 15 to 20 minutes, depending on your desired sauce consistency.
⏱️ 20 min - 11
Serve the chicken adobo hot over white rice, drizzling extra sauce over the top. Garnish with sliced green onion.