Filipino chicken adobo made the easy way! Fall-off-the-bone chicken slathered in the most delicious adobo sauce. Here you will learn how to make adobo that tastes like it's on its second day.
Prep Time10 minutesmins
Cook Time40 minutesmins
Servings: 4servings
Calories: 358kcal
Ingredients
1tbspvegetable oiladd more as needed
6clovesgarlicchopped
1pieceonion
4pieces/ 600 grams chicken thighs or legsbone-in, and skin-on, note 1
Heat oil in a deep saute pan or shallow pot. Add garlic and onion, and cook until fragrant and translucent.
Move the garlic and onions to the side. Add more oil if needed. Place chicken, (skin side down first) and sear on both sides until browned–about 2 minutes on each side. Do not cook the chicken all the way through.
Pour vinegar and simmer for 2 to 3 minutes until it's slightly absorbed by the chicken. Do not stir or move the ingredients around.
Add soy sauce, black peppercorn, bay leaves, water, and brown sugar. Stir to combine all ingredients. Partially cover with a lid and cook for 20 minutes until the chicken is tender.
Remove the lid. Taste and add more sugar or soy sauce, if preferred. Let the sauce reduce to desired consistency.
Add softboiled eggs and coat with the sauce. Remove from heat. Serve and enjoy!
Video
Notes
Chicken - chicken breast is not recommended unless combined with chicken thighs.
Soy sauce - Use Filipino soy sauce to get that authentic adobo flavor. It can be substituted with regular soy sauce like Kikkoman. Don't use light soy sauce or dark soy sauce.
Vinegar - I use white rice vinegar (not seasoned). Cane vinegar, coconut vinegar, and white wine vinegar work well too.
Remember the sauce gets saltier as the sauce reduces i.e. water evaporates. Do a taste test before adding more salt or soy sauce BEFORE your adobo finishes cooking. If you add too much soy, balance it with more sugar, or add a small amount of water.
Nutrition - eggs are not included in the calculation.