Chicken Adobo

Chicken Adobo

tried-and-true chicken adobo recipe that’s easy to prepare and adored by all. Serve it over rice for great twist on conventional adobo. It’s been tweaked to be somewhat saucier.


  1. 3 bay leaves
  2. 4 tsp whole black peppercorns
  3. 1 tbsp neutral oil
  4. 1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes
  5. 1/2 cup apple cider vinegar
  6. 1/2 cup shoyu (soy sauce)
  7. 1 tbsp brown sugar
  8. 5 garlic cloves, peeled and smashed


  • Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
  • Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
  • Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
  • Wiggle chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
  • Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
  • Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.
  • Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
  • Turn the heat to high and let the sauce reduce to half (5-6min).


  • Appetizers for Chicken Adobo Maintain the traditional look! The traditional Filipino technique of serving chicken adobo is to place it atop large bed of perfectly steamed white rice, top it all with plenty of freshly chopped scallions and drizzle it all with adobo sauce.
  • This is the time for your rice cooker to shine, if you have one. But it’s okay if you don’t! You may use this rice cookery method on the stovetop by only omitting the garlic powder, zest, and lemon juice.

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