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Filipino Chicken Adobo

A classic Filipino dish featuring tender chicken thighs slow-cooked in a savory and slightly sweet sauce made with soy sauce, coconut milk, and vinegar.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3.5 lbs bone-in chicken thighs (6 to 8 pieces, trimmed) Tender and juicy; the star of the dish.
  • 0.5 cup soy sauce Essential for the umami flavor.
  • 1 can unsweetened coconut milk (13.5 oz) Adds creaminess and slight sweetness.
  • 0.5 cup rice or cider vinegar Brightens the dish and enhances flavor.
  • 2 tablespoons sugar Counters the saltiness in the sauce.
  • 1.25 teaspoons freshly ground black pepper Adds a hint of spiciness.
  • 8 cloves garlic (peeled) Infuses the dish with aroma.
  • 3 leaves bay leaves Provides depth and earthy aroma.
  • 3 pieces scallions (green parts only, thinly sliced) Adds crunch and color.
  • to taste serving white rice Essential for soaking up the sauce.

Method
 

Marination
  1. In a large, shallow bowl, toss the chicken with the soy sauce to coat it evenly. Cover and refrigerate for 1 hour.
Browning the Chicken
  1. Remove chicken from soy sauce, allowing excess to drip back. Transfer chicken skin side down to a cold nonstick skillet.
  2. Set the reserved soy sauce aside.
Crisping the Skin
  1. Turn heat to medium-high and cook chicken until skin is crisp and dark golden, about 8 to 10 minutes.
Preparing the Sauce
  1. Whisk together coconut milk, vinegar, sugar, and ground black pepper into the reserved soy sauce.
Combining Ingredients
  1. Transfer browned chicken to a plate and discard excess fat from skillet. Wipe skillet clean, then pour in soy sauce-coconut milk mixture.
  2. Add garlic and bay leaves, then return the chicken to the skillet skin side up. Bring to a gentle boil.
Slow Cooking
  1. Reduce heat to low and simmer uncovered for about 35 minutes or until chicken reaches 175°F.
Thickening the Sauce
  1. Transfer chicken to a platter and cover loosely with foil. Skim off noticeable fat from sauce and cook sauce for an additional 5 minutes at medium-high heat until slightly thickened.
Final Touches
  1. Taste the sauce and adjust seasoning as necessary. Pour sauce over chicken and sprinkle with scallions.
  2. For extra crispy skin, consider broiling chicken on a baking sheet for a few minutes before serving.
Serving
  1. Serve Chicken Adobo hot with steaming white rice.

Notes

For deeper flavor, consider marinating overnight. Feel free to add bell peppers, carrots, or potatoes to enhance the dish.