Serves 8
65 min
Filipino Chicken Adobo
Recipe GLPR1c238255eb5e7e
This beloved Filipino classic features tender bone-in chicken braised in a deeply savory sauce of soy sauce, vinegar, and bay leaves. The meat becomes fall-apart tender while absorbing the complex umami flavors of garlic, peppercorns, and oyster sauce. Serve over steamed white rice to soak up every drop of the rich, tangy-salty sauce.
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Ingredients
5 cloves garlic, minced
3 pounds bone-in chicken thighs and drumsticks (or combination)
1/2 teaspoon kosher salt
1 tablespoon neutral oil, such as canola
3 dried bay leaves
2 teaspoons whole black peppercorns
2 cups water
1/2 cup soy sauce, preferably Filipino brand
1/3 cup cane vinegar
3 tablespoons oyster sauce
Steamed white rice, for serving
Directions
Pat the chicken pieces dry with paper towels and season evenly with kosher salt.
Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches if needed to avoid overcrowding, brown the chicken pieces on all sides until golden, about 8–10 minutes total. Transfer the browned chicken to a plate.
Reduce heat to medium. Add the minced garlic to the same pot and cook for about 1 minute, stirring constantly, until fragrant.
Return the chicken to the pot. Add the water, soy sauce, cane vinegar, oyster sauce, bay leaves, and whole black peppercorns. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and simmer for 30–35 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F, stirring occasionally.
Remove the bay leaves and whole peppercorns (or leave them in for deeper flavor if preferred). Taste and adjust seasoning if needed.
Serve the adobo over steamed white rice, ensuring each portion gets plenty of the rich, savory sauce.
