Cooking Lucid
Chicken Adobo
The national dish of the Philippines — tender chicken braised in soy sauce, vinegar, garlic, and bay leaves until fall-apart tender. Savory, tangy, and impossible to stop eating.
Prep 10 min
Cook 40 min
Total 50 min
Serves 6
Ingredients
Step 1 — Marinate the chicken
- 3 lbs chicken thighs and drumsticks (bone-in)
- ½ cup soy sauce
- ½ cup white vinegar
- 1 cup water
- 8 garlic cloves (crushed)
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar (optional)
Step 2 — Serve
- Steamed white rice
- Hard-boiled eggs (optional)
- Sliced green onions
Instructions
- 1
Marinate
Combine chicken, soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar in a large pot or Dutch oven. Let sit 20 minutes if you have time, or proceed immediately.
- 2
Simmer the adobo
Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook 30–35 minutes until chicken is very tender. Remove lid, increase heat, and reduce sauce 5–10 minutes until glossy and slightly thickened.
- 3
Serve
Serve chicken and sauce over steamed rice. Top with sliced green onions and halved hard-boiled eggs if desired.
Nutrition per serving: 380 cal · 36g protein · 8g carbs · 22g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
