Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs and drumsticks
  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) white vinegar
  • 6-8 cloves garlic, minced
  • 1 tablespoon whole black peppercorns, lightly crushed
  • 2 bay leaves
  • 1/2 cup (120ml) water or chicken broth
  • 2 tablespoons vegetable oil
  • Optional: 1 tablespoon brown sugar or honey
  • Optional: 1-2 dried red chilies

Instructions:

  1. Heat oil in skillet over medium-high heat. Brown chicken on all sides. Remove chicken and set aside.
  2. Add minced garlic to the skillet and sauté until fragrant (about 30 seconds).
  3. Add soy sauce, vinegar, peppercorns, bay leaves, water (or broth), brown sugar/honey (if using), and chilies (if using) to the skillet. Bring to a simmer.
  4. Return the browned chicken to the skillet, making sure the pieces are mostly submerged in the sauce. Bring back to a simmer, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the skillet and set aside. Increase the heat to medium-high and let the sauce simmer uncovered for 5-10 minutes, or until it thickens slightly.
  6. Return the chicken to the skillet and toss to coat in the reduced sauce. Serve hot! This is a Classic filipino chicken adobo recipe