Filipino-inspired · stewed chicken
Filipino-Style Chicken Adobo
Chicken thighs braise in vinegar, soy sauce, garlic, peppercorns, and bay leaves until glossy and tender.
Cook
Make dinner
- 01
Heat oil in a deep skillet and brown the chicken skin-side down, 6 minutes. Turn and cook for 3 minutes.
- 02
Add soy sauce, vinegar, garlic, bay leaves, peppercorns, and 1/2 cup water. Bring to a simmer without stirring for 2 minutes.
- 03
Cover and simmer over low heat until the chicken reaches 175°F and is tender, 22 to 25 minutes.
- 04
Uncover and boil the sauce until glossy and slightly thickened, 4 minutes. Serve with rice.
Make it work
Useful swaps
- Use tamari for a gluten-free adobo.
- Boneless thighs work; begin checking after 15 minutes.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
