Description
Chicken Adobo is a classic Filipino stew featuring tender chicken thighs simmered in a flavorful mix of soy sauce, vinegar, garlic, and spices. This savory and tangy dish is simple to prepare, offering rich, deep flavors that have made it a beloved staple of Filipino cuisine. Perfect for a comforting weeknight meal served over steamed rice.
Ingredients
Scale
Protein
- 2 lbs boneless, skinless chicken thighs
Marinade and Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup white vinegar (preferably cane vinegar)
- 6 cloves garlic (crushed)
- 2 bay leaves
- 1 tsp whole peppercorns
Additional Ingredients
- 1 medium yellow onion (sliced)
- 1 cup water
- 2 tbsp cooking oil
Instructions
- Prepare Ingredients: Rinse the chicken thighs under cold water and pat them dry. Slice the yellow onion and crush the garlic cloves to release their flavor.
- Sauté Aromatics: Heat cooking oil in a large pot over medium heat. Add the sliced onions and cook until translucent. Add the crushed garlic and sauté until fragrant but not browned.
- Sear Chicken: Place the chicken thighs into the pot and cook them until they develop a golden brown crust on all sides, which enhances the flavor and texture.
- Add Seasonings: Pour in the soy sauce and white vinegar. Add the bay leaves and peppercorns to the pot. Stir all ingredients well to combine and infuse the flavors.
- Simmer: Add water to the pot until the chicken is halfway covered. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 30 minutes until the chicken becomes tender and the flavors meld together.
- Final Adjustments & Serve: Taste the sauce and adjust seasoning as needed. Serve the chicken adobo hot, ideally paired with steamed white rice to balance the savory and tangy sauce.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- For a richer flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
- Adjust the vinegar amount according to your taste preference for more tanginess.
- Serve with steamed rice to soak up the delicious sauce.
- Leftovers taste even better the next day.
