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Chicken Adobo
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
1540 minutes
Satisfying Filipino chicken adobo with a tangy, salty, garlicky sauce. Perfect with steamed rice for a taste of the Philippines at home.
Ingredients:
  • 1 (3 to 4 pound) whole chicken, bone-in, skin-on, cut into 8 pieces
  • 1 cup apple cider vinegar (I like Heinz)
  • 1/4 cup soy sauce (I like the Filipino brand Silver Swan, or use Chinese soy sauce)
  • 1 teaspoon black peppercorns, crushed
  • 2 bay leaves
  • Cloves from 1 whole head of garlic (about 10 to 12), halved if large
  • 2 cups chicken broth or water
  • Salt to taste
  • 1/4 cup vegetable oil, for frying
  • Steamed rice , for serving
Instructions:
  • Create a flavorful marinade by mixing chicken pieces with vinegar, soy sauce, peppercorns, bay leaves, and garlic in a large bowl. Store the marinated chicken and liquid in a resealable plastic bag or covered non-reactive container. Refrigerate for at least 6 hours or overnight for best results.
  • To start the adobo, mix the chicken and marinade with broth or water in a large pot. Season with a pinch of salt. Allow it to boil without stirring or covering until done.
  • Reduce the heat to a gentle simmer. Stir occasionally and simmer uncovered until the liquid is reduced by half and the chicken reaches 165°F on an instant-read thermometer. Keep an eye on the adobo to prevent burning and evaporation, adjusting the heat if necessary.
  • Using a slotted spoon, transfer the chicken pieces to paper towels to drain. Pat dry the garlic. Optionally remove the bay leaves and whole peppercorns from the sauce, and set the sauce aside off the heat.
  • To fry the chicken, heat vegetable oil in a wide saucepan or deep skillet over medium-high heat. Add garlic and fry for 1-2 minutes until fragrant. Remove garlic and set aside. Fry chicken in the same oil until skin is crisp and dark brown, about 5 minutes per side. If needed, fry chicken in two batches to avoid overcrowding the pan. Drain on paper towels to remove excess grease.
  • Adjust seasoning of sauce to taste with more salt, if necessary. Transfer chicken to a rimmed serving platter, sprinkle with fried garlic, and pour remaining adobo sauce on top. Serve warm with steamed rice. For best flavor, refrigerate adobo for a day or two before serving. Can be frozen for up to 2 months. If you enjoyed the recipe, please leave a rating below!

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