Filipino adobo uses native coconut vinegar that doesn't spoil in tropical heat—Spanish colonizers adopted this preservation technique in 1565.
Chicken Adobo
Dive into the bold flavors of Chicken Adobo, where tender chicken thighs soak in a savory marinade of soy sauce, vinegar, and garlic before being gently simmered to juicy perfection. This dish brings together a delightful balance of tanginess and umami that will have your taste buds dancing. Perfect for a cozy dinner, serve it over rice for a truly satisfying meal!
Prep
30
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 Cloves Garlic Minced
- 4 Coins Ginger
- 1 Onion Sliced
🥩Meat & Seafood(2)
- 2 lb Bone- In Chicken (907 g)
- 1 qt Chicken Stock (500ml) Used Separately
🥛Dairy & Eggs(1)
- 1 Tbsp Butter (15g) (14 g)
🫙Pantry Staples(4)
- 1 Tbsp Brown Sugar (15g) (15 ml)
- Neutral Oil
- Rice On the Sideoptional
- ⅓ c Rice Vinegar (90g) (79.2 ml)
🧂Spices & Seasonings(2)
- 2 Bay Leaves
- Salt To Taste
🍯Sauces & Condiments(2)
- 2 tsp Fish Sauce (10g) (10 ml)
- ⅓ c Light Soy Sauce (90g) (79.2 ml)
📦Other(2)
- 1 tsp Black Peppercorns (3g) Crushed (5 ml)
- Scallions Sliced for Optional Garnishoptional
👨🍳 Instructions
- 1
Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat.
- 2
Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side.
- 3
Scrape the pan clean with a tiny amount of Stock and place a layer of Onions in the pan.
- 4
Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway.
- 5
Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes.
- 6
Remove the meat, and strain the Sauce.
- 7
Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce.
- 8
Add the Cooked Meat back in and simmer with the lid off until the Sauce becomes a thick Glaze.
- 9
Salt to Taste, garnish with some sliced Scallions and serve over warm Rice.
💡 Pro Tips
- ✓Marinate chicken for exactly 30 minutes, not longer, because the vinegar's acidity (3-5% acetic acid) will denature proteins too much and create a mushy texture beyond this timeframe.timing30 minutes maximum
- ✓Sear the marinated chicken at 400-425°F surface temperature (medium-high heat) to achieve proper Maillard reaction despite the acidic marinade, which typically inhibits browning.technique400-425°F surface temp
- ✓Simmer at exactly 185-190°F (not a rolling boil) during the 90-minute braise because higher temps will cause the vinegar to become harsh and bitter through excessive evaporation.timing185-190°F for 90 minutes
- ✓Reduce the final sauce to coat a spoon (nappe consistency) which occurs when moisture content drops to 15-20%, concentrating flavors while maintaining glossy texture from dissolved collagen.technique15-20% moisture content
- ✓Use a 3:2 ratio of soy sauce to vinegar in your marinade because this balance provides optimal umami depth while maintaining the signature tang that defines authentic adobo.ingredient3:2 soy to vinegar ratio
Share this recipe
Prep
30
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Filipino adobo uses native coconut vinegar that doesn't spoil in tropical heat—Spanish colonizers adopted this preservation technique in 1565.
Chicken Adobo
Dive into the bold flavors of Chicken Adobo, where tender chicken thighs soak in a savory marinade of soy sauce, vinegar, and garlic before being gently simmered to juicy perfection. This dish brings together a delightful balance of tanginess and umami that will have your taste buds dancing. Perfect for a cozy dinner, serve it over rice for a truly satisfying meal!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 Cloves Garlic Minced
- 4 Coins Ginger
- 1 Onion Sliced
🥩Meat & Seafood(2)
- 2 lb Bone- In Chicken (907 g)
- 1 qt Chicken Stock (500ml) Used Separately
🥛Dairy & Eggs(1)
- 1 Tbsp Butter (15g) (14 g)
🫙Pantry Staples(4)
- 1 Tbsp Brown Sugar (15g) (15 ml)
- Neutral Oil
- Rice On the Sideoptional
- ⅓ c Rice Vinegar (90g) (79.2 ml)
🧂Spices & Seasonings(2)
- 2 Bay Leaves
- Salt To Taste
🍯Sauces & Condiments(2)
- 2 tsp Fish Sauce (10g) (10 ml)
- ⅓ c Light Soy Sauce (90g) (79.2 ml)
📦Other(2)
- 1 tsp Black Peppercorns (3g) Crushed (5 ml)
- Scallions Sliced for Optional Garnishoptional
👨🍳 Instructions
- 1
Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat.
- 2
Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side.
- 3
Scrape the pan clean with a tiny amount of Stock and place a layer of Onions in the pan.
- 4
Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway.
- 5
Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes.
- 6
Remove the meat, and strain the Sauce.
- 7
Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce.
- 8
Add the Cooked Meat back in and simmer with the lid off until the Sauce becomes a thick Glaze.
- 9
Salt to Taste, garnish with some sliced Scallions and serve over warm Rice.
💡 Pro Tips
- ✓Marinate chicken for exactly 30 minutes, not longer, because the vinegar's acidity (3-5% acetic acid) will denature proteins too much and create a mushy texture beyond this timeframe.timing30 minutes maximum
- ✓Sear the marinated chicken at 400-425°F surface temperature (medium-high heat) to achieve proper Maillard reaction despite the acidic marinade, which typically inhibits browning.technique400-425°F surface temp
- ✓Simmer at exactly 185-190°F (not a rolling boil) during the 90-minute braise because higher temps will cause the vinegar to become harsh and bitter through excessive evaporation.timing185-190°F for 90 minutes
- ✓Reduce the final sauce to coat a spoon (nappe consistency) which occurs when moisture content drops to 15-20%, concentrating flavors while maintaining glossy texture from dissolved collagen.technique15-20% moisture content
- ✓Use a 3:2 ratio of soy sauce to vinegar in your marinade because this balance provides optimal umami depth while maintaining the signature tang that defines authentic adobo.ingredient3:2 soy to vinegar ratio