Chicken Adobo

Adobo takes its name from the Spanish word for marinade, yet the vinegar-and-soy braise is a proud Filipino classic. Bone-in chicken thighs simmer with garlic, bay leaves, and peppercorns until glossy and deeply savory over rice.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 48g carbs
• 22g fat
• 2g fiber

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Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/2 cup white vinegar (or cane vinegar)
• 8 cloves garlic cloves
• 3 bay leaves
• 2 tsp black peppercorns
• 1 tbsp brown sugar
• 1/2 cup water
• 2 tbsp neutral oil
• 4 cups cooked white rice

Instructions

1. 1Pat the chicken thighs dry with paper towels.
2. 2In a large bowl, combine soy sauce, vinegar, 6 smashed garlic cloves, bay leaves, peppercorns, brown sugar, and water. Add chicken and toss to coat. Marinate 30 minutes (or up to overnight in the fridge).
3. 3Remove chicken from marinade (reserve the liquid). Pat pieces dry again.
4. 4Heat oil in a large heavy pot or Dutch oven over medium-high heat.
5. 5Brown chicken skin-side down in batches, 4–5 minutes per side, until golden. Transfer to a plate.
6. 6Pour out all but fat. Add remaining garlic cloves (minced) and sauté 30 seconds until fragrant.
7. 7Return chicken to the pot along with all reserved marinade and bay leaves.
8. 8Bring to a boil, then reduce to a gentle simmer. Cover and cook 25 minutes.
9. 9Uncover and continue simmering 15–20 minutes more, turning chicken occasionally, until sauce is reduced and thickened to a glossy consistency and chicken is very tender.
10. 10Taste and adjust seasoning with a touch more soy or vinegar if needed. Serve hot over steamed rice, spooning plenty of sauce on top.