Equipment
Ingredients
Chicken
- 500 g chicken thighs, bone-in, skin-on
- 500 g chicken drumsticks, bone-in, skin-on
Aromatics and Base
- 15 ml neutral cooking oil
- 8 garlic, crushed
- 4 bay leaves, dried
- 10 g whole black peppercorns
Liquid and Seasoning
- 120 ml soy sauce
- 120 ml white vinegar
- 240 ml water
- 15 g brown sugar
Nutrition (per serving)
Method
Heat the neutral cooking oil in a Dutch oven over medium-high heat. Working in batches if necessary, add the chicken thighs and drumsticks skin-side down. Sear until deeply browned and the fat has rendered, about 5 to 7 minutes. Flip and brown the other side for 3 minutes. Remove the chicken using tongs and set aside, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the crushed garlic to the rendered chicken fat. Sauté stirring frequently with a wooden spoon until fragrant and lightly golden, about 1 to 2 minutes. Be careful not to let the garlic burn.
Return the seared chicken to the pot. Pour in the soy sauce, white vinegar, water, whole black peppercorns, dried bay leaves, and brown sugar. Increase the heat to high and bring the liquid to a rolling boil. Do not stir the pot; allow it to boil untouched for 3 minutes to cook off the harsh, raw flavor of the vinegar.
Once the raw vinegar aroma has subsided, stir gently to combine. Lower the heat to medium-low, cover the Dutch oven with a lid, and gently simmer for 30 to 35 minutes. Cook until the meat is thoroughly tender and reaches a safe internal temperature of 74C/165F.
Remove the lid and increase the heat to medium-high. Let the sauce reduce for 8 to 10 minutes, spooning the liquid over the chicken occasionally. Stop when the sauce has thickened slightly to a rich glaze that coats the back of a spoon. Serve hot over freshly steamed rice.
Chef's Notes
- The golden rule of adobo: never stir the vinegar right after pouring it in. Letting it boil undisturbed allows the raw, harsh acetic acid to evaporate, leaving a mellow tang.
- While any soy sauce and vinegar combination will work, tracking down Filipino cane vinegar (sukang maasim) and Filipino soy sauce (toyo) will yield the most authentic flavor profile.
- Browning the chicken thoroughly at the start builds a foundation of flavor through the Maillard reaction. Do not rush the searing step.
- Adobo is famously a dish that improves with age. Consider cooking it a day in advance; resting overnight in the refrigerator allows the proteins to absorb more of the savory, tart braising liquid.
Storage
Refrigerator: 5 days — Adobo famously tastes better the next day as the flavors deepen.
Freezer: 3 months — Freeze in an airtight container with the sauce to protect the meat from freezer burn.
Reheating: Gently reheat on the stovetop over medium-low heat until warmed through, or microwave in 1-minute bursts.
