This classic Filipino Chicken Adobo recipe is a flavorful and hearty dish made with chicken pieces marinated in a tangy and savory sauce. The chicken is slowly simmered until tender, infusing it with mouthwatering flavors. Serve with steamed rice and enjoy a taste of the Philippines.
- 2 pounds chicken pieces (legs and thighs recommended)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, minced
- 1 tablespoon whole black peppercorns
- 3 bay leaves
- 1/4 cup brown sugar
- 1 cup water
- Cooking oil for frying
- In a large bowl, combine soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and brown sugar. Stir until the sugar is dissolved.
- Add the chicken pieces to the marinade and toss to coat. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
- Heat cooking oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later.
- Add the chicken pieces to the hot skillet and brown them on all sides. This step helps seal in the juices and adds extra flavor to the dish. Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the reserved marinade and water. Bring to a boil, then reduce the heat to low. Return the chicken to the skillet and let it simmer, covered, for about 45 minutes or until the chicken is tender and cooked through.
- Once the chicken is cooked, remove it from the skillet and transfer to a serving platter. Increase the heat to medium-high and let the sauce reduce and thicken for about 5-10 minutes. Remove the bay leaves and pour the sauce over the chicken.
- Serve the Chicken Adobo hot with steamed rice and enjoy!