It’s my two year Chicken Adobo anniversary! Two years ago, I first mixed garlic, soy sauce, white vinegar, some peppercorns and some bay leaves into a pot, turned on the broiler and made the most glorious chicken I had ever tasted. In between the past two years, I’ve experimented with a dozen or so other recipes and found a few winners and losers. The key to perfect Filipino adobo is using high quality meat, the perfect ratio of soy sauce and vinegar, and patience.
1/4 cup coconut milk
1/4 cup water
1/2 cup low-sodium soy sauce
1/2 cup white vinegar
1 tsp. crushed red pepper
4 cloves garlic, sliced
3 bay leaves (fresh or dried)
6 bone-in and skin-on chicken thighs
1. In a large pot (heavier pots are best), make the adobo sauce with the coconut milk, water, soy sauce, white vinegar, red pepper, garlic, and bay leaves. Bring sauce to a simmer on medium-high heat.
2. Place the chicken in the pot, without layering on top of each other. The sauce should cover the chicken three-quarters of the way. Turn the heat down to low and allow chicken to simmer for 45 to an hour.
3. Turn the broiler on and stick the chicken in for 5 minutes, allowing the skin to get nice and crispy. While the chicken’s in the broiler, allow the sauce to continue to simmer on the stovetop and thicken. The sauce should coat the back of the spoon when done.
4. Serve over a hot bed of white rice and spoon sauce generally over the chicken and rice perfection!
*I royally f&*(#d the pictured adobo — I bought boneless and skinless chicken. A complete rookie mistake.
The best low-maintenance version of chicken adobo can be found here, from Just One Cookbook (this is the first one I whipped up).