Filipino Chicken Adobo
A classic Filipino dish featuring tender chicken thighs simmered in a tangy soy and vinegar sauce, perfect over rice.
Equipment
- Large Bowl
- Wide Skillet or Pot
Ingredients
- ¾ cup rice vinegar
- ¾ cup light or low-sodium soy sauce
- 1 teaspoon whole black peppercorns
- 2½ pounds boneless, skinless chicken thighs
- 2 tablespoons neutral oil like avocado or canola
- 1 medium yellow onion thinly sliced
- 5 cloves garlic thinly sliced or minced
- 3 fresh bay leaves
- 2 teaspoons sugar omit if using cane vinegar
- Steamed white rice for serving
Instructions
- In a large bowl, whisk together rice vinegar, soy sauce, and peppercorns. Add chicken thighs, coating them well. Cover and marinate for at least 20 minutes, up to overnight.
- Heat 1 tablespoon of oil in a wide skillet over high heat. Remove chicken from marinade, letting excess drip back (reserve marinade). Cook chicken smooth side down for 2-3 minutes until golden brown. Flip and cook for another 2 minutes. Remove chicken to a plate.
- Lower heat to medium-low, add remaining oil, then sauté onion and garlic for about 2 minutes until fragrant and onion softens.
- Pour in reserved marinade, add bay leaves and sugar. Bring to a boil, scraping up browned bits from the pan bottom. Reduce heat and simmer for 3-4 minutes.
- Nestle browned chicken thighs smooth-side down into the sauce. Simmer uncovered for 10 minutes, then flip and spoon sauce over them. Continue simmering for another 10-15 minutes until sauce thickens and chicken is cooked through.
- If sauce isn’t thick enough, remove chicken, reduce sauce to a glaze consistency, then return chicken to warm through.
- Serve chicken with sauce over steamed white rice, garnished with green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.