Chicken Adobo Recipe


  • 1/4 cup low-sodium soy sauce
  • 1/2 cup cider vinegar (or distilled white)
  • 6-8 cloves garlic, smashed with side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6 skin-on bone-in chicken thighs

Chicken Adobo Recipe


  1. In a large, nonreactive saute pan, whisk together the soy sauce, vinegar, garlic, black peppercorns and bay leaves. Nestle in the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  2. Uncover then pan, and then increase the heat to high and return the sauce to a boil. While occassionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, about 5 minutes. Serve with steamed white rice.

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