Filipino Chicken Adobo. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Bring the chicken to a boil. In a large skillet, heat oil over medium-high heat; brown chicken.

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. You can cook Filipino Chicken Adobo using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Filipino Chicken Adobo

Prepare 1 of kilo chicken cut into pieces.
You need 1 head of garlic 4-5 garlic cloves crushed and the remaining minced.
Prepare 2 tablespoons of oil.
You need 4 pieces of bay leaves.
Prepare 1/2 tablespoon of peppercorn.
It's 1/2 cup of white vinegar (sugar cane or balsamic goes well too).
It's 1 cup of soy sauce.
Prepare 1/4 cup of water.
It's 1/2 tablespoon of sugar.
You need of Optional: peeled hard-boiled eggs and/or potatoes cut in quarter.

Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Just a few everyday ingredients I can practically guarantee you already have, it's an effortless recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns.

Filipino Chicken Adobo step by step

Marinate chicken in soy sauce and vinegar with the crushed garlic for at least 2 hours or even overnight. The longer the chicken stays in the marinade, the tastier and flavorful it becomes..
Heat oil in pan and cook remaining minced garlic until light golden brown. Set aside toasted garlic as toppings later. Remove chicken from the marinade (keep marinade sauce) and pan fry chicken in the same oil as the garlic for about 3-5 minutes per side or until it browns a little. Don't worry about having to cook chicken through just yet, as you will still let it stew later..
Put back marinade sauce from earlier and add water, sugar, peppercorn, and bay leaves. Add optional potatoes and peeled hard-boiled eggs. Let it simmer for about 20-30 minutes. You will know chicken is cooked once it is fork tender is starting to release oil. I like my adobo on the drier side so I let the it simmer until the sauce thickens and mostly evaporated..
Serve with white rice topped with toasted garlic and enjoy!.

Chicken adobo is improved immensely by being refrigerated overnight, due to the way the cooked vinegar mellows over time. Make-Ahead and Storage Because of the salinity and acidity of the sauce, chicken adobo will keep very well in the refrigerator. In a sealed airtight container, chicken adobo will keep for at least a week and a half in the. Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices.