Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.
Recipe information
Yield
4 Servings
Ingredients
8
15
3
1
1
¾
2
2
3
2
Preparation
Step 1
Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
Step 2
Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 25 minutes.
Step 3
Serve chicken over rice. Spoon sauce over, then top with scallions.
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Reviews (23)
Back to TopI may be biased, as Amelia is my niece, and her mother is my wife's half sister... That said, I was married to Filipino cuisine for 41 years, and enjoy it ahead of all others for its tasty, lively, wide-spectrum flavors.. But this!!! This adobo is hands-down the best I've ever tried. The BEST!. The spicy Thai twist to the sabao (sauce) is extraordinarily flavorful, tasty, with a non-greasy finish that sometimes gets in the way of good adobo. I think it's the way she does the reduction in phase 2 that really makes this special. So MUCH good flavor! What's really cool, is that the sauce prep can be used for any meat (shrimp (with care), beef, squid, even dense fish like salmon or halibut). Amazingly flexible way of cooking. Well Done Amy!!!
Chief Allen
Sacramento, CA
4/30/2023
Just by looking at recipe can tell great infusion of umami. The credit goes to not only an adobo cooking technique but Chinese, Thai, & Japanese influences particularly in the marinade.
Chef Tell
Jax, FL
9/2/2022
This tastes fantastic, but in a way that seems more Chinese than Filipino.
Matt
Hendersonville, NC
2/4/2022
My husband even said this recipe is the best adobo so far.
Anonymous
Seattle
11/10/2021
Easy to make, tons of flavor I will be making this again real soon
Steve W
NYC
10/24/2021
I can not recommend this recipe enough! It's been a staple in my home for many years now. If you want a meal that's balanced and offers an array of tangy, savory, peppery, sweet, and spicy elements this is the meal for you! I promise you won't be sorry!
Jacqueline Sindall
Frederick, MD
9/19/2021
Surprised this has just 4 reviews. SUPER tasty and rich on flavor. I followed the recipe closely other than adding some dark soy sauce for color and a hint of added umami sweetness. I sliced the ginger into big chunks because I figured it would spread the flavor better. Served over coconut rice! 2 important notes: -I'm guessing it's not authentic but the adobo broth is way better strained. The peppercorns soften a lot but still don't make for a pleasant bite. Added bonus is you can reduce the broth more after straining if you want. -Made quick pickled cucumbers and onions that added (in my opinion) really welcome crunch and acidity to brighten the dish up a bit and balance the rich depth of flavor.
Eli W
Chicago, IL
9/14/2021