Description
Experience the authentic, savory depth of Filipino Adobo Chicken, a classic dish that balances salty soy sauce and sharp vinegar. This recipe uses bone-in chicken thighs braised to succulent, tender perfection, infused with aromatic garlic and whole peppercorns. It is a quintessential comfort food that is simple to prepare, high in protein, and delivers a beautiful, glossy finish. Ideally served over steamed rice, this dish is a crowd-pleasing staple that brings restaurant-quality flavors into your home kitchen with minimal effort.
Ingredients
3 lbs chicken thighs, bone-in and skin-on
1 cup soy sauce
1/2 cup white vinegar
1 head garlic, peeled and smashed
2 tablespoons whole black peppercorns
3 dried bay leaves
1 tablespoon vegetable oil
Instructions
Place chicken, soy sauce, garlic, and peppercorns in a bowl to marinate for 4 hours in the refrigerator.
Preheat oven to 375°F (190°C).
Remove chicken from marinade and pat dry, reserving the marinade.
Heat oil in a large skillet over medium-high heat and sear the chicken skin-side down until golden brown.
Transfer chicken to a baking dish.
Pour the reserved marinade into the skillet, bring to a boil, and stir in the vinegar and bay leaves.
Pour the sauce over the chicken in the baking dish.
Bake for 60 minutes, basting the chicken with the pan juices halfway through until tender and glazed.
Notes
For a thicker sauce, remove the chicken after baking and simmer the remaining liquid in a saucepan on the stove until reduced to a syrupy consistency. Store leftovers in an airtight container for up to 3 days. Serve with steamed white rice or brown rice.
- Prep Time: 240
- Cook Time: 60
- Category: Meals
- Method: Baking
- Cuisine: Filipino