Filipino Adobo Chicken
Filipino Adobo Chicken is made with chicken thighs, soy sauce, vinegar, garlic, peppercorns, and bay leaves.Marinate the chicken, bake it covered, then uncover and cook until browned and tender.Serve the rich, tangy chicken and reduced sauce over steamed rice.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic crushed
- 1 tablespoon black peppercorns
- 4 bay leaves
Instructions
- Add the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves to a large bowl.
- Toss everything together so the chicken is well coated. Cover and marinate in the refrigerator for 4 hours.
- Preheat the oven to 375°F (190°C).
- Transfer the chicken thighs, skin side down, to a large Dutch oven. Pour the marinade and sauce over the chicken.
- Cover the Dutch oven and bake for 30 minutes.
- Carefully remove the lid and turn the chicken thighs over.
- Spoon some of the sauce over the chicken to glaze the surface.
- Return the Dutch oven to the oven, uncovered, and cook for another 30 minutes, or until the chicken is browned, tender, and fully cooked and the sauce has reduced.
- Let the chicken rest for a few minutes before serving. Spoon the reduced sauce over the chicken.
Notes
Serve the chicken over steamed white rice so the grains can soak up the rich adobo sauce. Steamed vegetables, sautéed greens, or a simple cucumber salad also make excellent side dishes.
For a milder flavor, reduce the amount of black peppercorns. For an even richer sauce, allow the uncovered cooking liquid to reduce slightly longer while keeping a close eye on it.