About this recipe

A beloved Filipino staple, chicken adobo braises bone-in chicken pieces in a savory-tangy blend of soy sauce, white vinegar, garlic, and bay leaves until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, deeply flavored glaze. Simple pantry ingredients, one pot, and big reward — this is weeknight comfort food at its finest.

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat the neutral cooking oil over ^[medium-high heat]. Add the chicken thighs and drumsticks skin-side down and sear without moving for 4–5 minutes until the skin is golden brown. Flip and sear the other side for 2 minutes. Transfer the chicken thighs and drumsticks to a plate and discard all but 1 tablespoon of rendered fat from the pot.

2. 2

   Add the garlic to the pot and sauté over ^[medium heat] for about 1 minute until fragrant and lightly golden. Pour in the soy sauce, white vinegar, and water. Add the bay leaves and black peppercorns. Stir to combine, scraping up any browned bits from the bottom of the pot.

3. 3

   Return the seared chicken thighs and drumsticks to the pot, skin-side up. Bring the liquid to a boil over ^[high heat], then reduce to a steady simmer. Cover and cook for 25 minutes, turning the chicken thighs and drumsticks once halfway through, until the meat is cooked through and very tender.

4. 4

   Uncover the pot and increase the heat to ^[medium-high]. If using, stir in the brown sugar. Let the sauce reduce, stirring occasionally, for 10–12 minutes until it thickens to a glossy, dark glaze that coats the chicken thighs and drumsticks. Taste and adjust seasoning — add a splash more white vinegar for brightness or a touch more soy sauce for depth.

5. 5

   Remove and discard the bay leaves. Serve the chicken thighs and drumsticks adobo over rice, spooning the rich glaze generously over the top.