Description
Tender chicken simmered in a tangy soy sauce, garlic, and vinegar marinade. Perfect served over rice!
Ingredients
Units
Scale
- 2 lb chicken pieces (bone-in thighs and drumsticks)
- 3 tbsp light soy sauce
- 3 cloves garlic, mashed
- 1 medium onion, sliced
- 1 tbsp vegetable oil
- 1 cup water
- 3 dried bay leaves
- 12-15 whole black peppercorns
- 2 tbsp vinegar
- fresh herbs for serving
Instructions
- Combine chicken, soy sauce, and garlic in a bowl and marinate for at least 1 hour or overnight.
- Heat oil in a pan and brown chicken pieces on all sides, about 2 minutes per side.
- Add sliced onion to the pot and cook briefly until softened.
- Pour in remaining marinade, water, bay leaves, and peppercorns. Bring to a gentle boil.
- Lower heat and simmer for 30 minutes without boiling hard.
- Stir in vinegar and simmer another 10 minutes until chicken is tender.
- Serve hot with rice and top with chopped fresh herbs.
Notes
- For deeper flavor, marinate the chicken for up to 24 hours.
- If you prefer a less salty adobo, reduce the soy sauce by 1 tablespoon and add 1 tablespoon of water instead.
- Store leftover adobo in an airtight container in the refrigerator for up to 4 days; it tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 1000
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 150