Filipino Chicken Adobo
Bone-in chicken thighs braised in cane vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a dark, tangy glaze. A pantry braise that tastes even better the day after.
- 1
Combine the chicken, vinegar, soy sauce, garlic, bay leaves, and peppercorns in a bowl and let it sit for 10 minutes at room temperature.
- 2
Lift the chicken out and pat it dry, reserving the marinade. Heat the oil in a wide heavy pot over medium-high heat and brown the thighs skin side down for 5 minutes, then turn and brown 3 minutes more.
- 3
Pour in the reserved marinade and the water. Bring to a boil and let it bubble uncovered for 5 minutes without stirring, which cooks off the raw edge of the vinegar.
- 4
Reduce the heat to low, cover, and simmer for 28 minutes, turning the chicken once, until it is tender and registers at least 165°F at the bone.
- 5
Uncover, stir in the sugar, and raise the heat to medium. Simmer 8 to 10 minutes, spooning sauce over the chicken, until the liquid reduces to a glaze that coats a spoon.
- 6
Discard the bay leaves and serve the chicken over rice with the sauce poured over.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 cup cane vinegar
- 1/3 cup soy sauce
- 8 cloves garlic, crushed
- 3 bay leaves
- 1 teaspoon whole black peppercorns, cracked
- 1 tablespoon vegetable oil
- 1 cup water
- 1 teaspoon sugar
- 4 cups cooked white rice, for serving
Instructions
- 1
Combine the chicken, vinegar, soy sauce, garlic, bay leaves, and peppercorns in a bowl and let it sit for 10 minutes at room temperature.
- 2
Lift the chicken out and pat it dry, reserving the marinade. Heat the oil in a wide heavy pot over medium-high heat and brown the thighs skin side down for 5 minutes, then turn and brown 3 minutes more.
- 3
Pour in the reserved marinade and the water. Bring to a boil and let it bubble uncovered for 5 minutes without stirring, which cooks off the raw edge of the vinegar.
- 4
Reduce the heat to low, cover, and simmer for 28 minutes, turning the chicken once, until it is tender and registers at least 165°F at the bone.
- 5
Uncover, stir in the sugar, and raise the heat to medium. Simmer 8 to 10 minutes, spooning sauce over the chicken, until the liquid reduces to a glaze that coats a spoon.
- 6
Discard the bay leaves and serve the chicken over rice with the sauce poured over.