Serves 4
95 min
Chicken Adobo
Recipe GLPRd60d7d3e90c897
A Filipino-inspired braised chicken dish where bone-in, skin-on chicken pieces are browned in oil, then simmered in a tangy, savory sauce made with vinegar, soy sauce, garlic, and bay leaves until fork-tender. The rich, deeply flavored cooking liquid becomes a sauce that clings to the meat. Served with steamed rice to soak up the delicious gravy.
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
1 whole chicken (3 to 4 pounds), bone-in, skin-on, cut into 8 pieces
1/4 cup vegetable oil
10 to 12 garlic cloves, peeled and halved if large
1 teaspoon black peppercorns, crushed
2 bay leaves
1 cup apple cider vinegar
1/4 cup soy sauce
2 cups chicken broth or water
Salt to taste
Steamed rice for serving
Directions
Pat the chicken pieces dry with paper towels and season lightly with salt.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden and crispy, about 3 to 4 minutes per side. Transfer to a plate and set aside.
In the same pot, add the crushed black peppercorns and cook for about 30 seconds until fragrant, stirring constantly.
Add the garlic cloves and sauté for 1 to 2 minutes until they begin to soften and become fragrant, stirring occasionally.
Pour in the apple cider vinegar, scraping up any browned bits stuck to the bottom of the pot. Let simmer for 1 minute.
Add the soy sauce and chicken broth (or water), stirring to combine. Return the browned chicken pieces to the pot, nestling them into the liquid. Add the bay leaves.
Bring the mixture to a simmer over medium heat. Reduce heat to medium-low, cover partially, and simmer for 45 to 60 minutes, stirring occasionally, until the chicken is very tender and cooked through (internal temperature should reach 165°F at the thickest part without touching bone). The sauce should reduce and deepen in color.
Remove the pot from heat. Taste and adjust seasoning with additional salt if needed. Remove and discard the bay leaves.
Serve the chicken adobo over steamed rice, spooning the rich sauce over each portion.
