- 1/2 cup soy sauce
- 1 cup white vinegar
- 6-8 cloves garlic smashed (or equivalent minced)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 6 chicken thighs (skin-on, bone-in)
Add everything to a dutch oven or large sauté pan, with the chicken skin side down.
Bring it to a boil over high heat and then cover/simmer for 20 minutes.
Turn the chicken over and cover/simmer for 10 more minutes.
Uncover, bring back to high heat, and reduce the sauce to desired thickness (around another 5-10 minutes or so).
This is a variation of the recipe from the Adobo Road Cookbook for a saucier version of the adobo. The original uses half the soy sauce and vinegar.
Recommended vinegar is Datu Puti, but any white vinegar will work.
You can sub out chicken thighs for chicken wings, drumsticks, quarters, or whatever else you have on hand.
A take on a traditional Filipino Chicken Adobo. Serve with rice.
January 19
No variations found for this recipe.
cookbook.lol