Chicken Adobo
Chicken adobo is the dish most people would call the unofficial national dish of the Philippines — chicken braised low and slow in vinegar, soy sauce, garlic, and bay leaf until the sauce turns dark, glossy, and intensely savory. It’s the recipe every Filipino household makes a little differently, and this version leans close to how it’s cooked in most Tagalog homes.
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Instructions
- In a bowl, combine the chicken, soy sauce, garlic, bay leaves, and peppercorns. Marinate for at least 20 minutes, or up to overnight in the fridge.
- Remove the chicken from the marinade, reserving the liquid. Heat oil in a wide pan over medium-high heat and sear the chicken skin-side down until lightly browned, about 3 minutes per side. Remove and set aside.
- In the same pan, pour in the reserved marinade, vinegar, brown sugar, and water. Bring to a boil without stirring for the first 3 minutes — this lets the vinegar mellow out.
- Return the chicken to the pan. Lower the heat, cover, and simmer for 25-30 minutes until the chicken is tender.
- Uncover and simmer for another 8-10 minutes to reduce the sauce until it thickens and coats the chicken. Serve hot over steamed rice.
Cook's Tip
For deeper flavor, cook the adobo a day ahead — like most braises, it tastes even better the next day once the sauce has had time to soak into the chicken.