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Filipino Chicken Adobo: The Gulf Kitchen Version

By Maria Santos|Updated: September 25, 2024
Tender chicken adobo pieces in rich dark soy-vinegar glaze with peppercorns and bay leaves over jasmine rice
Prep 10 mins
Cook 35 mins
Total 45 mins
Servings 4
Difficulty Easy
Cuisine Filipino

Tender chicken braised in soy sauce and vinegar with garlic, bay leaves, and black peppercorns — a Filipino staple loved across the Gulf.

Chicken Adobo

Scale:

Ingredients

  • 1 kg chicken thighs or drumsticks
  • 1/3 cup soy sauce
  • 1/4 cup white vinegar
  • 8 cloves garlic cloves, crushed
  • 3 leaves bay leaves
  • 1 tsp whole black peppercorns
  • 1/2 cup water
  • 1 tbsp cooking oil
  • 1 tsp sugar (optional)

Instructions

  1. 1

    Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a large pot. Do not stir the vinegar before it boils — this prevents a sour taste.

  2. 2

    Bring to a boil, then reduce heat and simmer covered for 25 minutes, turning chicken halfway through.

  3. 3

    Remove chicken from the sauce. Heat oil in a separate pan and brown the chicken pieces on all sides.

  4. 4

    Return chicken to the pot with the sauce. Simmer uncovered for 5-10 minutes until the sauce thickens. Add sugar if desired for a slightly sweet glaze.

  5. 5

    Serve hot over steamed jasmine rice with the sauce spooned generously over the top.

Tips

  • Don't stir the vinegar before it boils — this keeps the sauce from becoming overly sour.
  • Bone-in chicken thighs give the richest flavor. Adjust soy sauce if using a dark variety.

Storage

Refrigerate for up to 4 days. The flavor improves overnight.

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