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Chicken Adobo Recipe
Ash Tyrrell

Chicken Adobo Recipe

When I first made chicken adobo, I knew I had stumbled on something magical. It was one of those dishes that seemed so simple at first glance, but the incredible depth of flavor took me by surprise.
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Prep Time 5 minutes
Cook Time 42 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds bone-in chicken thighs drumsticks, or a combination
  • 5 cloves garlic smashed and peeled
  • 1/2 teaspoon kosher salt
  • 1 tablespoon neutral oil e.g., canola or vegetable oil
  • 3 dried bay leaves
  • 2 teaspoons whole black peppercorns
  • 2 cups water
  • 1/2 cup soy sauce preferably a Filipino brand like Silver Swan
  • 1/3 cup cane vinegar
  • 3 tablespoons oyster sauce

Method
 

  1. Dry your chicken pieces with paper towels and season them with salt. Heat oil in a large pot, and once shimmering, add the chicken skin-side down. Sear until browned on all sides, about 6 minutes per batch. This step creates a rich flavor base for your adobo.
  2. Remove the browned chicken and use the remaining fat in the pot to toast the garlic, bay leaves, and peppercorns. The heat releases their flavors, giving the dish its aromatic backbone.
  3. Pour in water, soy sauce, vinegar, and oyster sauce. Stir well, scraping up any browned bits stuck to the bottom. These bits are full of flavor and add depth to the sauce.
  4. Return the chicken to the pot in a single layer. Allow it to simmer uncovered until tender and cooked through, turning the pieces halfway. The flavors deepen as the sauce reduces.
  5. While the chicken cooks, preheat your broiler and line a baking sheet with foil. Transfer the cooked chicken to the baking sheet and broil for a few minutes until the skin crisps. Brush with sauce and broil on the other side for a more flavorful finish.

Notes

  • Don’t skip browning the chicken. It adds depth you just can’t get if you skip this step.
  • Toast your aromatics properly. I found that even a few extra seconds of toasting the garlic and bay leaves can level up the flavor.
  • Use authentic soy sauce if possible. It’s such a key ingredient that its quality makes a big difference.
  • Simmer uncovered. Allowing the sauce to reduce naturally concentrates its rich, tangy taste.
  • Broil after simmering. This step is optional, but it elevates the dish significantly with its crispy, caramelized skin.