Ingredients:

  • 8 pieces bone-in, skin-on Chicken Thighs and Drumsticks (approx. 1.2 kg)
  • 1 Tbsp Neutral Cooking Oil (e.g., Canola, Grapeseed)
  • 1/2 cup Soy Sauce (preferably low sodium)
  • 1/3 cup Cane Vinegar (or good quality White Vinegar)
  • 1/2 cup Water (or Chicken Stock)
  • 1 head Fresh Garlic Cloves (about 12-15 cloves), roughly chopped or smashed
  • 2 tsp Whole Black Peppercorns
  • 4 Dried Bay Leaves
  • 1 tsp Granulated Sugar (optional, but recommended for balance)

Instructions:

  1. Pat the chicken pieces bone dry using paper towels. This helps the skin develop texture.
  2. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces, skin-side down, until lightly golden brown (about 3-4 minutes). Remove the chicken and set aside.
  3. Reduce the heat to medium-low. Add the chopped garlic to the pot and sauté gently in the residual chicken fat until fragrant, about 1 minute. Do not burn the garlic.
  4. Return the chicken to the pot. Add the soy sauce, water/stock, peppercorns, bay leaves, and sugar (if using).
  5. Pour in the vinegar. CRUCIAL CHEF TIP: Do not stir the contents of the pot yet. Let the vinegar sit undisturbed on the surface for 3-5 minutes. This allows the sharp, volatile acidity to cook off, preventing a 'raw' vinegar flavor.
  6. Bring the liquid just to a gentle simmer. Once simmering, give the pot a light stir to combine all ingredients, then cover the pot with a lid. Reduce the heat to low and cook gently for 30 minutes, or until the chicken is tender.
  7. Remove the lid entirely. Increase the heat to medium-high to begin the reduction phase.
  8. Continue simmering, flipping the chicken pieces occasionally, for 15–20 minutes. The sauce should reduce by about half and cling visibly to the back of a spoon, forming a thick, sticky glaze.
  9. Taste the reduced sauce. Adjust with a tiny pinch of sugar if too sour, or a splash of water if too salty.
  10. Remove the bay leaves. Transfer the Filipino Chicken Adobo and the sticky sauce to a serving platter and serve immediately over hot, steamed rice.