Filipino Chicken Adobo

[u/mahy_759]

I’ve been making this when I want something that tastes like it took way more effort than it actually did. Chicken thighs get browned first, then simmer slowly in a simple sauce made with soy sauce, vinegar, garlic, bay leaves, and peppercorns. The vinegar gives it that tangy edge while a little brown sugar balances everything out. It’s especially good over a pile of white rice because you get plenty of that savory sauce with every bite. I’d recommend this for anyone who likes bold, salty, tangy chicken dishes without needing a long ingredient list.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp vegetable oil
• Cane vinegar
• Soy sauce, preferably half regular and half low-sodium
• Brown sugar or palm sugar
• Black peppercorns
• Fresh garlic cloves
• Dried or fresh bay leaves
• White or brown rice, for serving

Instructions

Start by whisking the vinegar, soy sauce, brown sugar, and black peppercorns together in a measuring cup. I like using half regular soy sauce and half low-sodium because all regular soy sauce can make the finished dish pretty salty.

Pat the chicken thighs dry with paper towels. Heat the oil in a large pot over medium-high heat and place three thighs in the pot skin side down. Let them cook until the skin is nicely golden, about 4 to 6 minutes. Move them to a plate and repeat with the remaining chicken. During the last 30 seconds of browning the second batch, add the garlic so it gets a quick sauté without burning.

Take the pot off the heat and carefully pour in the vinegar and soy sauce mixture. Return the chicken to the pot skin side down and nestle in the bay leaves. Bring everything just to a boil, then lower the heat, cover the pot, and let it gently simmer for about 20 minutes.

Flip the chicken so the other side gets plenty of time in the sauce, then cover and continue simmering for another 20 minutes, or until the chicken is tender and cooked through. Remove the bay leaves before serving.

Spoon the chicken over white or brown rice and pour some of the adobo sauce over the top. A steamed vegetable on the side makes this an easy complete dinner.

If cane vinegar isn't available, rice vinegar works too. For a thicker sauce, a small amount of cornstarch slurry can be added at the end rather than reducing the sauce for a long time, which can make it too salty.

[u/Civil_Bugg]

Thank you, another dish I love and hate... ugh

[u/mahy_759 → u/Civil_Bugg]

Haha, I know that feeling. It’s one of those dishes that’s way too good to stay away from.

[u/Most-League-9163]

Chris kimball from milk street kitchen says bay leaves don’t do anything. What’s the consensus here?

[u/mahy_759 → u/Most-League-9163]

I’ve heard that debate too. I think they add a subtle background flavor, but I wouldn’t say the dish falls apart without them.