Filipino Chicken Adobo Classic

# What You’ll Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce

03 - 1/3 cup cane vinegar or white vinegar

04 - 6 cloves garlic, peeled and smashed

05 - 2 bay leaves

06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper

07 - 1 tablespoon brown sugar (optional)

08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil

10 - Steamed white rice, for serving

11 - Chopped scallions, for garnish (optional)

# How-To:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss well to coat. Marinate refrigerated for 30 minutes up to 8 hours.

02 - Remove chicken from marinade, reserving the liquid. Pat chicken pieces dry with paper towels.

03 - Heat cooking oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown for 3 to 4 minutes per side.

04 - Pour in reserved marinade and water. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken once halfway through.

05 - Uncover and continue simmering for 10 to 15 minutes until the sauce thickens. Skim off excess fat if desired.

06 - Discard bay leaves. Adjust seasoning to taste. Serve hot over steamed white rice with optional chopped scallions.

# Expert Advice:

01 -

The sauce gets silkier and more complex as it reduces, tasting nothing like its raw parts.
It's forgiving enough to marinate overnight or cook in stages, fitting real life instead of fighting it.
One pot, minimal cleanup, and it tastes even better the next day.

02 -

Brown sugar is genuinely optional, but I learned the hard way that without it the sauce can taste one-note; even a teaspoon rounds it out without being detectable.
Don't skip the marinating step—it's what transforms tough chicken thighs into something tender, and the acid in the vinegar does the real work.

03 -