Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 chicken legs; 2 skin-on, bone-in chicken thighs; 1 small onion, finely chopped; 65 g garlic, finely chopped; 2 tbsp vegetable oil; 90 ml coconut or cider vinegar; 90 ml light soy sauce; 2 bay leaves; 10 black peppercorns; 1 pinch light brown soft sugar; 2 spring onions, thinly sliced; steamed jasmine rice

This Filipino chicken adobo is rich, savory, and glossy with the classic balance of soy sauce, vinegar, garlic, and black pepper. The chicken is first browned for deep flavor, then gently simmered until tender and perfect for spooning over steamed rice.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

chicken legs
2
skin-on, bone-in chicken thighs
2
small onion, finely chopped
1
garlic, finely chopped
65 g
vegetable oil
2 tbsp
coconut or cider vinegar
90 ml
light soy sauce
90 ml
bay leaves
2
black peppercorns
10
light brown soft sugar
1 pinch
spring onions, thinly sliced
2
steamed jasmine rice

Step-by-Step Instructions

Heat 2 tbsp vegetable oil in a large deep pan or skillet over medium-high heat. Add the chicken pieces skin-side down and sear for 3 to 5 minutes until well browned. Turn and cook the other side for 2 to 3 minutes, then transfer to a plate. The chicken does not need to be fully cooked yet.

Lower the heat to medium. If the pan looks dry, add a small splash of oil. Add the garlic and cook for 1 to 2 minutes until fragrant and lightly golden, then stir in the chopped onion. Cover and cook for 3 to 5 minutes, stirring occasionally, until the onion softens.

Return the chicken to the pan, skin-side down, and pour in the vinegar. Raise the heat and bring to a boil. Let it bubble for 4 to 5 minutes, or until the vinegar has reduced slightly and smells mellow rather than sharp.

Add the soy sauce, bay leaves, black peppercorns, and brown sugar. Cover and simmer over low heat for 10 to 12 minutes. Turn the chicken, cover again, and cook for another 6 to 10 minutes until the chicken is tender and cooked through. Let the adobo rest for 5 minutes, then finish with sliced spring onions and a little black pepper if desired. Serve hot with steamed jasmine rice.