Dishbook

Chicken Adobo is a tangy Filipino classic of chicken thighs braised in a garlicky soy-vinegar sauce with bay leaves and peppercorns. The long simmer yields tender, flavorful meat in a balanced sweet-sour gravy. Serve with steamed rice to soak up every drop of the savory sauce.

Steps

1. Marinate chicken: combine chicken thighs with soy sauce, vinegar, garlic, bay leaves, peppercorns, and sugar; let rest 15 minutes.
2. Heat oil in a pot over medium heat and brown chicken on all sides; remove and reserve.
3. Add marinade and water to the pot and bring to a boil.
4. Return chicken to the pot, cover, and simmer until sauce thickens and chicken is cooked through, about 25 minutes.
5. Garnish with sliced green onion and serve over rice.