Seattle Filipino Chicken Adobo
Chicken braised in vinegar, soy sauce, garlic, and bay leaf until tender and deeply savory, a staple of Seattle's Filipino American households.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Dutch oven or large pot
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 26
- carbs
- 12
- protein
- 32
- calories
- 410
Instructions
- 1
Mix the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl. Let it marinate for at least 30 minutes, or overnight.
- 2
Take the chicken out of the marinade. Save the liquid for later.
- 3
Heat oil in a Dutch oven over medium-high heat. Brown the chicken pieces on all sides for about 6 minutes total.
- 4
Pour in the saved marinade and water. Bring the liquid to a boil.
- 5
Lower the heat to a gentle simmer. Cover the pot with a lid and cook for 25 minutes.
- 6
Take the lid off. Simmer uncovered for another 10 to 15 minutes until the sauce thickens.
- 7
Stir in the brown sugar, if using, to balance the tangy flavor.
- 8
Serve the hot chicken over steamed rice. Spoon plenty of sauce over the top.
Chef's tips
Do not stir the vinegar too early or lift the lid during the first simmer, which keeps the sauce from tasting sharp. Adobo tastes even better the next day once the flavors blend together.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Common mistakes to avoid
- •Skipping the marinating time, which leaves the chicken with less flavor.
- •Boiling the sauce down too quickly over high heat, which makes it taste harsh.
Serving suggestions
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