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Classic Filipino Chicken Adobo

This national treasure of the Philippines is made by simmering chicken in soy sauce, vinegar, garlic, peppercorns, and bay leaves — ingredients that create layers of flavor that get better the longer they cook. The result? Tender, flavorful chicken coated in a glossy, savory sauce that pairs perfectly with steamed rice.
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Ingredients Method

Ingredients
  

  • 2 lbs chicken thighs or drumsticks (about 5-6)
  • 1/2 cup cane vinegar
  • 1/2 cup soy sauce (optional) (Use coconut aminos if you don't want soy sauce)
  • 1/2 cup water
  • 6-8 cloves garlic, crushed (the more the better flavor)
  • 3-4 bay leaves
  • 1 T whole black peppercorns
  • 1 T brown sugar (optional, add it if the vinegar is too strong for your preference)

Method
 

  1. In a large bowl, add the chicken, garlic, peppercorns, and bay leaves. Add water and soy sauce, and marinate for at least 30 minutes (overnight is even better for deeper flavor).
  2. In a high heat, bring to a boil.
  3. Lower the heat, cover, and let it simmer for 30–40 minutes, or until the chicken is tender and the sauce thickens slightly.
  4. The Finishing Touch
    About five minutes before turning off the heat, remove the lid and pour in the vinegar. Filipinos often remind each other, “Don’t stir after adding the vinegar — let it cook on its own.” This step allows the vinegar to mellow and blend perfectly with the other flavors. Let the sauce simmer gently until it reduces and coats the chicken in a glossy, flavorful glaze. For a richer taste, some like to pan-fry the chicken briefly before returning it to the sauce. Finally, season with salt and a touch of brown sugar to balance the flavors just right.
  5. 🍽️ Serving Suggestion:
    Serve hot with a generous scoop of steamed white rice — because no adobo experience is complete without it! Add sliced cucumber or a side of pickled papaya (atchara) to balance the richness.