chicken adobo

Chicken adobo is the unofficial national dish of the Philippines. It is a simple, savory-sweet braised dish where bone-in chicken is simmered in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The slow cooking tenderizes the meat while reducing the liquid into a thick, dark, and flavorful glaze, best served over steamed white rice

Ingredients

• Chicken: 1 kg bone-in, skin-on chicken thighs or drumsticks
• Garlic: 1 whole head about 10 to 12 cloves, smashed and peeled
• Soy Sauce: ½ cup preferably a Filipino brand like Silver Swan or Datu Puti
• Vinegar: ⅓ cup cane vinegar or distilled white vinegar
• Water: 1 cup
• Bay Leaves: 3 to 4 dried pieces
• Black Peppercorns: 1 tablespoon whole peppercorns
• Brown Sugar: 1 tablespoon optional, to balance the acidity
• Cooking Oil: 2 tablespoons neutral oil

Instruction

1. Marinate: Combine the chicken, half of the smashed garlic, soy sauce, vinegar, black peppercorns, and bay leaves in a large bowl. Mix well and marinate in the refrigerator for at least 30 minutes, or ideally overnight for maximum flavor depth.
2. Sear: Remove the chicken from the marinade and pat the skin dry with paper towels, reserving the liquid. Heat oil in a heavy-bottomed pot over medium-high heat. Sear the chicken skin-side down for 3 to 4 minutes per side until beautifully browned, then transfer to a plate.
3. Sauté Aromatics: Lower the heat slightly. Add the remaining fresh garlic to the pan and sauté for about 1 minute until fragrant and lightly golden. Do not let it burn.
4. Simmer: Return the chicken and its juices to the pot. Pour in the reserved marinade, water, and brown sugar. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for 25 to 30 minutes until the chicken is tender.
5. Reduce Sauce: Remove the lid and turn the heat up to medium-high. Let the sauce boil uncovered for another 10 minutes, allowing it to reduce and thicken into a glossy, syrupy glaze.
6. Serve: Discard the bay leaves if desired. Serve the chicken hot, generously spooning the rich adobo sauce over a bed of steamed white jasmine rice.