Servings: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1.5 kg (3 lbs) bone-in, skin-on chicken (mix of thighs & drumsticks for best flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oil (for searing)
- 1 head garlic, minced (yes, a whole head for deep flavor!)
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- ½ cup soy sauce (preferably Filipino brands like Silver Swan or Datu Puti)
- ⅓ cup cane vinegar (or white vinegar)
- ¼ cup water
- 1 tablespoon brown sugar (balances acidity)
- ½ teaspoon oyster sauce (adds umami, optional but recommended)
- 1 teaspoon annatto powder (for color, optional)
Instructions:
- Marinate for More Flavor (Optional but Recommended)
- In a bowl, combine chicken, soy sauce, half the garlic, and black peppercorns.
- Let it marinate for 30 minutes to overnight for deeper flavor.
- Sear the Chicken for Extra Richness
- Heat oil in a pan over medium-high heat.
- Remove chicken from marinade (reserve marinade for later) and sear skin-side down until golden brown (about 2-3 minutes per side).
- This adds depth to the final dish.
- Build the Flavor
- Reduce heat to medium, then add remaining garlic, stirring until fragrant.
- Pour in the reserved marinade, bay leaves, vinegar, water, brown sugar, and oyster sauce.
- DO NOT STIR YET—let the vinegar cook for 2-3 minutes before mixing to avoid a raw vinegar taste.
- Simmer to Perfection
- Cover and simmer over low heat for 30 minutes, stirring occasionally.
- If you want a richer sauce, remove the lid in the last 10 minutes to let it reduce and thicken slightly.
- Add annatto powder (if using) for a beautiful reddish tint.
- Final Touch & Serving
- Taste and adjust—add a splash of vinegar if it needs more tang, or a bit more sugar for balance.
- Serve hot with steamed white rice and a side of atchara (pickled papaya) or sliced tomatoes.
Tips for the Best Chicken Adobo
✔ Use bone-in, skin-on chicken – It releases natural fat and enhances flavor.
✔ Sear the chicken first – This deepens the dish’s flavor and prevents the meat from becoming too soft.
✔ Let the vinegar cook first – This prevents a harsh, raw vinegar taste.
✔ Balance the sauce – A bit of sugar rounds out the acidity. Oyster sauce adds extra depth.
✔ For extra umami, some people add a splash of coconut milk or a few dried shiitake mushrooms!
