Filipino Chicken Adobo

Chicken Adobo is often considered the national dish of the Philippines, and it’s incredibly easy to see why. It’s a savory, tangy, and deeply flavorful dish made with simple ingredients. Chicken simmers away in a mixture of soy sauce, vinegar, garlic, and spices until it’s fall-off-the-bone tender. Serve it over rice!

Ingredients

• 2 lbs chicken pieces (thighs and drumsticks work best, bone-in, skin-on preferred)
• 1/2 cup soy sauce (use Filipino soy sauce if available, otherwise standard)
• 1/2 cup white vinegar (cane vinegar is traditional, but white distilled works)
• 1 whole head of garlic, cloves smashed and peeled
• 1 tsp whole black peppercorns
• 2-3 dried bay leaves
• 1 tbsp vegetable oil (optional, for browning)
• Steamed rice, for serving

Instructions

1. Heat oil in a large pot, Dutch oven, or skillet with a lid over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside. This adds extra flavor but isn’t strictly necessary.
2. Combine the soy sauce, vinegar, smashed garlic cloves, black peppercorns, and bay leaves in the same pot.
3. Return the chicken pieces to the pot. Make sure they are mostly submerged in the liquid. Add a splash of water if needed to cover.
4. Bring the mixture to a boil, then immediately reduce the heat to low.
5. Cover the pot and let it simmer gently for 30-45 minutes, or until the chicken is very tender. Do not stir.
6. Once the chicken is tender, remove the lid. Increase the heat slightly and let the sauce simmer and reduce for another 10-15 minutes, or until it thickens slightly. You can skim off excess fat if desired.
7. Remove the bay leaves before serving.
8. Serve hot over steamed rice, spooning plenty of the sauce over the chicken and rice.