Chicken Adobo Recipe
Ingredients:
3 bay leaves
4 tsp whole black peppercorns
1 tbsp neutral oil
1.5 lbs bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/2 cup vinegar
1 medium onion, sliced (optional)
6 cloves garlic, smashed
1 cup water (or chicken broth)
1 tbsp brown sugar (optional)
Salt to taste
Cooked rice, for serving
Instructions:
Prep the Chicken: Season the chicken thighs with salt and set aside. If you have time, you can marinate them in soy sauce for 15-30 minutes for added flavor.
Sauté Aromatics: In a large pot or Dutch oven, heat the neutral oil over medium heat. Add the smashed garlic and sliced onion (if using). Sauté for a few minutes until fragrant and softened.
Brown the Chicken: Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is golden and slightly crispy. Flip and cook for another 5 minutes on the other side.
Add the Liquids: Pour in the soy sauce, vinegar, and water (or broth). Add the bay leaves and peppercorns. Stir to combine and bring the mixture to a simmer.
Simmer: Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. You can adjust the heat to ensure it simmers gently.
Optional: Add brown sugar if you like a slightly sweeter adobo or to balance the acidity.
Serve: Once the chicken is tender, remove the chicken thighs and set aside. If you prefer a thicker sauce, increase the heat and reduce the sauce for a few minutes until it thickens.
Serve the chicken adobo over steamed rice and enjoy!