Chicken Adobo is a national dish of the Philippines. I’m in love with this dark and vinegary marinade. It’s simmered in a sauce of equal parts vinegar and soy and then perfumed with aromatics like garlic, pepper, bay leaves and dried chilis. You simply marinate the chicken and put everything into a pot and cook.
- ½ cup white vinegar
- ⅓ cup soy sauce
- 8 cloves garlic, crushed
- 3 dried bird's eye chilies or another hot dried chili
- 2 tsp ground black pepper
- 3 bay leaves
- 4 to 5 pounds skinless chicken thighs
- Steamed rice, for serving
- Combine all the marinade ingredients in a large non-reactive bowl. Add chicken and turn to coat. Cover and marinate the chicken in the refrigerator for 1 to 3 hours or overnight if you have time.
- Place the chicken and marinade in a Dutch oven or large pot. and bring to a boil. Lower the heat and let it simmer, stirring occasionally until chicken is cooked through. Approximately 30 minutes.
- Turn on oven broiler. Transfer chicken to a foil-lined cooking sheet.
- In the meantime, turn Dutch oven up to medium-high and reduce marinade until slightly thickened, 10 minutes.
- Place chicken thighs in
ovenand broil for 5-7 minutes until they begin to caramelize. Remove from oven and baste with sauce. Return to broiler for an additional 5 minutes.
- Return chicken to sauce and cook a few more minutes. Place on platter and drizzle with sauce.
- Serve with Basmati rice.