Classic Filipino Chicken Adobo

Experience classic Filipino food with Fork tender chicken that is smothered in a tangy and savory sauce. It's lip-smacking and loaded with flavor all in an easy, one pot meal.

5 from 5 votes

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Course: brunch, Dinner, Entree, lunch, Main Course, Ulam

Cuisine: Filipino

Keyword: adobo, adobong, bay leaves, bone in, chicken, chicken thighs, soy sauce, vinegar

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: 4 people

Calories: 458kcal

Equipment

1 Large Braiser Pan with Lid
1 small bowl
1 platter
1 Measuring cups
1 Large mixing spoon
1 long metal tongs
1 cutting board
1 chef knife

Ingredients

1½ pounds Chicken thighs or drumsticks (bone in with skin) about 5-6 bone-in chicken thighs
2½ tbsp Avocado Oil or high heat tolerant oil
¾ cup Low Sodium Soy sauce
⅓ cup White Distilled Vinegar cane or coconut vinegar recommended - White Distilled Vinegar is also common and works well.
½ cup Water
4-5 cloves Fresh Garlic minced
1 Small Onion chopped
6 Whole Dried Bay leaves
1 tablespoon Whole peppercorns
1 tablespoon Brown sugar OPTIONAL, but this is a balancing ingredient and it is in this recipe. I highly recommend it.
Cornstarch Slurry OPTIONAL - 3/4 tablespoon cornstarch and 1 tablespoon cold water, mix, then add to the simmering sauce and bring to a high simmer. This is if you desire a gravy like texture to the sauce.

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Instructions

Marinate the Chicken (OPTIONAL)
This is not necessary and sometimes there is no time, however, marinating imparts extra flavor into the chicken. Simply marinating for 1-2 hours will do. Add crushed garlic and the soy sauce to the chicken and refrigerate no longer than 2 hours.
When ready to cook, remove the chicken from the marinade and pat the skin of excessive marinade. Keep the soy marinade to add to the pan later.
I rarely marinate the chicken as bone in thighs have plenty of flavor and are very tender in this recipe so if you don't have time, you don't have to.
1½ pounds Chicken thighs or drumsticks (bone in with skin), ¾ cup Low Sodium Soy sauce, 4-5 cloves Fresh Garlic
Heat a large braiser pan, then when the pan is hot, add oil. Then when the oil is hot, Lay the chicken thighs down in one motion, skin side down.
2½ tbsp Avocado Oil
Do not move, let them sear well. Flip when they the skin is sizzling, browned, and seared.
Add in the onions. This allows the onions to get a little sear.
1 Small Onion
Add the garlic.
If you marinated with garlic, then just skip this step.
Add in the peppercorns and bay leaves.
1 tablespoon Whole peppercorns, 6 Whole Dried Bay leaves
In a small bowl mix the soy sauce, vinegar, water, and brown sugar together. Pour that all over the chicken.
If you marinated, then use the soy sauce and garlic mixture.
½ cup Water, 1 tablespoon Brown sugar, ⅓ cup White Distilled Vinegar
Lower the flame to weakest setting. Close the lid tight for 30 minutes.
Flip the chicken around for the last ten minutes. Close the lid again for 10-15 more minutes.
The chicken should be fork-tender. Check it. Remove the chicken and place in a platter and cover.
Reduce the sauce in the pan by setting the flame higher and simmering for 8 minutes. (If you want to add cornstarch slurry for thicker sauce, then this is when you do that.)
Cornstarch Slurry
Add back the chicken to the sauce, rest for two minutes, and serve immediately the velvety sauce and tender chicken with rice, or sides of choice.