My Mom's Filipino Chicken Adobo
How to make the classic Filipino chicken dish.
Servings: 4
Ingredients
- 2 lbs bone-in, skin-on thicken thighs
- 1/4 cup soy sauce
- 1/2 cup vinegar red wine
- 1 tbsp garlic minced
- 1 tsp peppercorn
- 4 bay leaf
- 1/2 large onion thinly sliced
Instructions
- Combine soy sauce, garlic, vinegar, onions, pepper, and bay leaves in a large bowl.
- Add chicken, making sure it is well submerged in that sauce.
- Cover and refrigerate, letting it marinate for at least three hours, though an overnight stay is preferred.
- Transfer to pot, cover and cook on medium heat until it boils, then turn down to simmer, cooking until done.
- Add more water for more broth (sabaw), if necessary. I usually start with a ½ cup of water.
- Make sure to taste (obviously when chicken is done), only add a little bit of garlic salt if needed (for example, if you add too much water/sabaw and find the taste escaping).
- Once cooked transfer to sheet pan and hit under broiler for a few minutes, just to get a little bit of that sexy brown crisp. Then transfer back to pot or serving dish and drizzle the sabaw and onions all over.
- Serve with rice and enjoy.