Classic Chicken Adobo
Classic Chicken Adobo
Ingredients
- 2 1/2 pounds chicken thighs, bone-in, skin-on
- 6 garlic, cloves, minced
- 3 bay leaves
- 1 teaspoon black peppercorns, whole
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 2 tablespoons brown sugar, packed
- 1/2 cup water
For Serving and Garnish
- 4 cups steamed white rice, cooked
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
Place the chicken thighs, skin-side down, in a large pot or Dutch oven over medium-high heat. Sear for 8-10 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 5 minutes on the other side. Remove any excess rendered fat, leaving about 1 tablespoon in the pot.
⏱️ 15 min
- 2
Add the minced garlic, bay leaves, and whole black peppercorns to the pot with the chicken. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Pour in the soy sauce and white vinegar. Stir gently to deglaze the bottom of the pot, scraping up any browned bits.
⏱️ 1 min
- 4
Add the packed brown sugar and water to the pot. Stir until the sugar is dissolved.
⏱️ 1 min
- 5
Bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid, reduce the heat to medium-low, and let it braise for 30 minutes.
⏱️ 30 min
- 6
Remove the lid, carefully flip the chicken pieces, and continue to simmer, uncovered, for another 15 minutes. This allows the chicken to cook through and absorb more flavor.
⏱️ 15 min
- 7
Carefully remove the chicken from the pot and set it aside on a plate. You can tent it loosely with foil to keep it warm.
⏱️ 2 min
- 8
Increase the heat to medium-high and continue to simmer the sauce in the pot, uncovered, stirring occasionally. Reduce the sauce for 8-10 minutes, or until it has thickened to a glossy consistency that coats the back of a spoon.
⏱️ 10 min
- 9
Return the cooked chicken to the pot, turning to coat it thoroughly in the reduced adobo sauce.
⏱️ 2 min
- 10
Serve the chicken adobo immediately over hot steamed white rice. Garnish generously with toasted sesame seeds and chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Adobo
- 2 1/2 pounds chicken thighs, bone-in, skin-on
- 6 garlic, cloves, minced
- 3 bay leaves
- 1 teaspoon black peppercorns, whole
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 2 tablespoons brown sugar, packed
- 1/2 cup water
For Serving and Garnish
- 4 cups steamed white rice, cooked
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
Place the chicken thighs, skin-side down, in a large pot or Dutch oven over medium-high heat. Sear for 8-10 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 5 minutes on the other side. Remove any excess rendered fat, leaving about 1 tablespoon in the pot.
⏱️ 15 min - 2
Add the minced garlic, bay leaves, and whole black peppercorns to the pot with the chicken. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
⏱️ 2 min - 3
Pour in the soy sauce and white vinegar. Stir gently to deglaze the bottom of the pot, scraping up any browned bits.
⏱️ 1 min - 4
Add the packed brown sugar and water to the pot. Stir until the sugar is dissolved.
⏱️ 1 min - 5
Bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid, reduce the heat to medium-low, and let it braise for 30 minutes.
⏱️ 30 min - 6
Remove the lid, carefully flip the chicken pieces, and continue to simmer, uncovered, for another 15 minutes. This allows the chicken to cook through and absorb more flavor.
⏱️ 15 min - 7
Carefully remove the chicken from the pot and set it aside on a plate. You can tent it loosely with foil to keep it warm.
⏱️ 2 min - 8
Increase the heat to medium-high and continue to simmer the sauce in the pot, uncovered, stirring occasionally. Reduce the sauce for 8-10 minutes, or until it has thickened to a glossy consistency that coats the back of a spoon.
⏱️ 10 min - 9
Return the cooked chicken to the pot, turning to coat it thoroughly in the reduced adobo sauce.
⏱️ 2 min - 10
Serve the chicken adobo immediately over hot steamed white rice. Garnish generously with toasted sesame seeds and chopped green onions.
⏱️ 2 min