Classic Filipino chicken adobo with the perfect balance of soy sauce and vinegar, creating the beloved national dish of the Philippines in its most authentic form.
Recipe Details
Ingredients
- 1.2kg chicken pieces (thighs and drumsticks)
- 120ml Filipino soy sauce (or regular soy sauce)
- 90ml white vinegar
- 8 cloves garlic, crushed
- 4 leaves dried bay leaves
Instructions
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In a large, heavy-bottomed pot, combine the 1.2kg chicken pieces (thighs and drumsticks), 120ml Filipino soy sauce (or regular soy sauce), 90ml white vinegar, 8 cloves garlic, and 4 leaves dried bay leaves. No oil needed - the chicken will release its own fat.
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Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low and simmer gently for 30-35 minutes until the chicken is tender.
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Remove the chicken pieces and set aside. Increase heat to medium-high and continue cooking the braising liquid for 8-10 minutes until it reduces to a glossy, concentrated sauce.
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Return the chicken to the pot and turn to coat with the reduced sauce. Cook for another 3-4 minutes, turning once, until the chicken is glazed and heated through.
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Remove bay leaves before serving. The chicken should be tender and richly flavored with a beautiful dark glaze from the concentrated soy-vinegar sauce.
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Serve immediately over steamed rice with the reduced adobo sauce spooned over the top. The balance of salty, tangy, and savory should be perfect.
Tips
Vinegar Quality: Use good-quality white vinegar - the acid is essential for tenderizing the meat and creating adobo's signature tang.
Don't Stir Initially: Traditional adobo technique says don't stir for the first 20 minutes to let the flavors develop properly.
Sauce Reduction: The final reduction step concentrates the flavors and creates the characteristic glossy coating that makes adobo so appealing.
Chicken Choice: Dark meat works best as it stays moist during the braising process. Bone-in pieces add more flavor than boneless.
Bay Leaf Importance: Don't skip the bay leaves - they add a subtle but essential aromatic note that defines authentic adobo.
Regional Variations: Some regions add a pinch of sugar or black peppercorns, but this five-ingredient version represents the purest, most traditional form.