Serves 6
60 min
Filipino Chicken Adobo
Recipe GLPR3a7f2543d6bb1f
A classic Filipino braised chicken dish with a rich, savory-sour sauce made from three types of vinegar, soy sauce, garlic, and a hint of citrus. The chicken cooks until tender and absorbs all the complex flavors of the adobo sauce. Serve over steamed white rice for an authentic meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds Chicken with skin and bone
½ whole Red or sweet onion, sliced
6 cloves Garlic cloves, smashed or minced
⅓ cup Soy sauce (shoyu)
0.17 cup Balsamic vinegar
0.17 cup Apple cider vinegar
0.17 cup Rice vinegar
⅜ cup Lemon-lime soda (7up or similar)
1 whole Bay leaf
1 handful Peppercorns
Directions
Pat the chicken pieces dry with paper towels. This helps them brown better and develop deeper flavor.
In a large, heavy-bottomed pot or Dutch oven, combine the chicken pieces, sliced onion, and minced garlic.
In a small bowl, whisk together the soy sauce, balsamic vinegar, apple cider vinegar, and rice vinegar.
Pour the vinegar mixture over the chicken. Add the lemon-lime soda, bay leaf, and peppercorns.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 35-40 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove the lid and continue simmering for another 5-10 minutes to allow the sauce to reduce and thicken slightly. Taste and adjust seasonings as needed.
Serve the chicken and sauce over steamed white rice, making sure each portion gets some of the flavorful braising liquid.
