Filipino Adobo
Savor the irresistible flavors of Filipino Adobo, a beloved classic and the ultimate comfort food of the Philippines. Perfectly tender bone-in chicken thighs or drumsticks are marinated in a bold blend of soy sauce, white vinegar, garlic, bay leaves, and black peppercorns, creating a uniquely savory, tangy, and slightly sweet harmony. The chicken is then seared to golden perfection before being simmered in its flavorful marinade until fall-off-the-bone tender, with the sauce reducing to a luscious glaze that clings to each piece. This easy-to-make dish requires minimal prep and is ready in about an hour, making it ideal for weeknight dinners or special occasions. Serve your Chicken Adobo over fluffy steamed white rice, and garnish with green onions or parsley for a pop of freshness—it’s a meal that will have everyone coming back for seconds! The combination of traditional Filipino ingredients and simple cooking techniques makes this dish a versatile and approachable way to explore Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 0.5 cup soy sauce
- 0.25 cup white vinegar
- 0.25 cup water
- 6 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon granulated sugar
- 2 tablespoons cooking oil
- 2 tablespoons green onions or parsley (optional, for garnish)
- steamed white rice (for serving)
Instructions
In a large bowl, combine soy sauce, white vinegar, water, minced garlic, bay leaves, black peppercorns, and sugar. Mix well until the sugar dissolves.
Add the chicken pieces to the marinade, ensuring they are completely submerged. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight for deeper flavor.
In a large pot or deep skillet, heat the cooking oil over medium-high heat.
Remove the chicken from the marinade, letting the excess liquid drip off, and reserve the marinade for later use.
Sear the chicken pieces in the hot oil until browned on both sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Once all the chicken pieces are browned, return them to the pot and pour in the reserved marinade.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and let the chicken simmer for 30 minutes, stirring occasionally and flipping the chicken halfway through.
Uncover the pot, increase the heat to medium-high, and allow the sauce to reduce and thicken slightly for about 10 minutes. Taste and adjust seasoning if needed.
Serve the Chicken Adobo hot over steamed white rice, garnished with chopped green onions or parsley if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
