Chicken Adobo

If you ask 10 Filipinos how to cook Chicken Adobo, you’ll get 10 different answers. 🍗🇵🇭 This is my version—shaped by my mom’s cooking and tweaked from growing up in the U.S. Not strictly traditional… but definitely saucy, garlicky, tangy, and full of comfort. In this reel I show my step-by-step Chicken Adobo recipe so you can cook it at home.

Ingredients

• 2 lbs chicken thighs

• Salt (S)

• Pepper (P)

• Garlic (G)

• 1 bulb garlic minced

• 1/2 onion chopped

• 1/2 c soy sauce

• 1/2 c white vinegar

• 1 tsp black pepper

• 3 bay leaves

• 1 Tbsp sugar

• 1 1/2 cups water

Instructions

1. Season the chicken with SPG and sear both sides in a hot pan until nicely browned. Remove and set aside.

2. In the same pan, sauté minced garlic and chopped onion until soft and fragrant.

3. Add soy sauce, vinegar, black pepper, bay leaves, a little sugar, and water. Stir to combine and bring to a gentle simmer.

4. Return the chicken to the pan. Cover and braise over low heat for about 40 minutes, turning the chicken halfway through, until super tender.

5. If you like a thicker sauce, stir in a cornstarch slurry and simmer a few more minutes until the broth lightly thickens.