Entree: Philippines – Chicken Adobo (Chicken braised in vinegar, soy sauce, and garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar or white vinegar
- 1/2 cup (120 ml) water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (12 g) brown sugar (optional)
- Salt as needed
- 2 scallions, sliced (optional, for garnish)

Instructions

1. Combine soy sauce, vinegar, water, smashed garlic, bay leaves, and peppercorns in a bowl; add chicken and marinate 30 minutes to 2 hours in the refrigerator (reserve marinade).
2. Heat oil in a wide skillet over medium-high heat and brown chicken pieces on both sides; remove and set aside. Pour off excess fat, then add reserved marinade to the pan and bring to a simmer.
3. Return chicken to the pan, add water if needed to mostly cover, stir in brown sugar if using, reduce heat, cover partially, and simmer 25–35 minutes until chicken is cooked through and sauce has reduced to a glossy glaze.
4. Uncover and simmer a few minutes longer to thicken if needed. Adjust salt and vinegar balance to taste. Garnish with sliced scallions and serve with steamed rice.