About the Recipe
Ingredients
2 lbs (900g) chicken thighs or drumsticks
1/3 cup soy sauce
1/3 cup cane vinegar (or white vinegar)
6 cloves garlic, smashed
2 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional for slight sweetness)
1/2 cup water
1 tbsp oil (for searing)
Cooked white rice, for serving
Preparation
Marinate:In a bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Let marinate for at least 30 minutes, or up to overnight in the fridge.
Sear the Chicken:Heat oil in a large pan over medium-high heat. Remove chicken from marinade (reserve the liquid) and brown on both sides until golden.
Simmer:Pour in the reserved marinade and water. Add brown sugar if using. Bring to a boil, then lower heat and simmer uncovered for 30–35 minutes, until the chicken is tender and sauce has reduced to a rich glaze.
Optional Finish:For a thicker sauce, continue simmering uncovered. For crispier skin, remove chicken and broil or pan-sear briefly before serving.
Serve:Plate with steamed rice and drizzle with extra sauce.
🍽️ Tip:
You can also make Pork Adobo using pork belly or shoulder. Some regions add coconut milk or boiled eggs for variation.