Filipino-Style Chicken Adobo
Recipe GLPRa24715850a5028
A savory and tangy Filipino classic featuring chicken braised in a bold sauce of soy sauce, rice vinegar, garlic, and warm spices. Bone-in chicken pieces develop a rich, caramelized exterior before simmering in the aromatic cooking liquid until tender and infused with deep umami flavors. Serve over steamed white rice or garlic fried rice for an authentic, satisfying meal.
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Ingredients
1 tablespoon canola oil or other neutral oil
4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2½ pounds)
Kosher salt, to taste
8 garlic cloves, thinly sliced
2 whole fresh bay leaves (or 3 whole dried bay leaves)
1½ teaspoons whole black peppercorns
1¼ cups water
1 cup soy sauce
1 cup rice vinegar
Steamed white rice, for serving
Directions
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until it shimmers. Pat the chicken pieces dry with paper towels and season lightly all over with kosher salt.
Working in batches if needed to avoid overcrowding, place chicken pieces skin side down in a single layer. Cook until the skin is well browned and caramelized, about 6 to 7 minutes. Flip the pieces with tongs and cook until the other side is lightly browned, approximately 3 minutes more. Transfer the browned chicken to a clean plate.
Add the sliced garlic, bay leaves, and peppercorns to the pot and stir constantly until fragrant and the garlic turns light golden, about 30 seconds. Pour in the water and use a wooden spoon to scrape up any browned bits clinging to the bottom of the pot, stirring well to deglaze.
Add the soy sauce and rice vinegar to the pot and stir to combine. Return the browned chicken pieces to the pot and increase the heat to high. Bring the liquid to a rolling boil, then reduce the heat to low, cover with a lid, and simmer gently.
Simmer the chicken for about 20 minutes, turning the pieces halfway through cooking, until the meat is fully cooked through with an internal temperature of 165°F and is very tender. The sauce will have reduced and deepened in flavor.
Serve the chicken and sauce over steamed white rice. For even better flavor, refrigerate the dish overnight, then reheat gently before serving. Alternatively, arrange cooled chicken skin side up on a rimmed baking sheet, blot dry with paper towels, and broil 6 inches from a preheated high broiler for about 2 minutes until the skin is crispy and lightly charred. Serve immediately with rice and the warm sauce.
