Classic Filipino Chicken Adobo

Ingredients:

2 lbs bone-in, skin-on chicken thighs and drumsticks

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon oil

4 cloves garlic, minced

1 small onion, sliced

½ cup soy sauce

⅓ cup white vinegar (or cane vinegar)

1 cup water

2 bay leaves

1 teaspoon whole black peppercorns

1 tablespoon brown sugar (optional, for a hint of sweetness)

1 green onion, chopped (for garnish)

Directions:

Marinate the chicken: In a bowl, combine the chicken with soy sauce, half of the minced garlic, and black pepper. Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Sear the chicken: Heat 1 tablespoon of oil in a large pot or deep pan over medium-high heat. Remove the chicken from the marinade (save the marinade) and brown it on both sides for about 3-4 minutes per side. Remove and set aside.

Sauté the aromatics: In the same pot, add the remaining garlic and sliced onion. Sauté for about 2 minutes until fragrant.

Simmer the adobo: Return the chicken to the pot and pour in the reserved marinade, vinegar, water, bay leaves, and whole peppercorns. Do not stir after adding the vinegar—let it simmer uncovered for 5 minutes to prevent a raw vinegar taste.

Cook until tender: Cover the pot, reduce the heat to low, and let it simmer for about 25-30 minutes until the chicken is tender. Stir occasionally, and if using, add brown sugar to balance the flavors.

Reduce the sauce: Uncover the pot and let it simmer for another 5-10 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.

Serve and enjoy: Remove the bay leaves, garnish with chopped green onions, and serve hot over steamed rice. Enjoy the rich, tangy, and garlicky goodness!

Nutritional Information:

Prep Time: 15 minutes (+marinating time) | Cooking Time: 40 minutes | Total Time: 55 minutes

Calories per serving: ~400 | 🍽️ Servings: 4