Chicken Adobo

Ingredients

• 2 lbs chicken (thighs, drumsticks, or mixed)

• ½ cup soy sauce

• ⅓ cup cane vinegar or white vinegar

• 1 cup water

• 1 whole head garlic, smashed

• 2–3 bay leaves

• 1 tsp whole black peppercorns (or ½ tsp ground)

• 1 tbsp cooking oil

• Optional: 1 tsp sugar (balances acidity)

Instructions

1. Marinate (optional but recommended)
   Mix chicken, soy sauce, garlic, and pepper. Marinate 30 minutes to overnight.

2. Brown the chicken
   Heat oil in a pot. Remove chicken from marinade and brown on all sides. This adds flavor.

3. Simmer
   Add marinade back in, plus water and bay leaves.
   Bring to a boil, then lower heat and simmer 30–40 minutes, uncovered.

4. Add vinegar (important step)
   Pour in vinegar. Do not stir for 3–5 minutes (prevents bitterness).
   After that, gently stir and continue simmering.

5. Reduce & season
   Simmer until sauce reduces and slightly thickens.
   Taste—add sugar or more soy sauce if needed.

6. Serve
   Serve hot with steamed white rice 🍚

Variations

• Pork Adobo: Use pork belly or shoulder (cook 45–60 mins)

• Crispy Adobo: Fry the chicken after simmering, then drizzle with sauce

• Adobo sa Gata: Add ½–1 cup coconut milk near the end

• Dry Adobo: Let sauce reduce until almost oil-only