A traditional Filipino mainstay, Chicken Adobo incites excited buzz in our home just at the mention of its pending preparation. Chicken stewed in the tradition combo of soy sauce and vinegar, served over rice, and topped with chopped fresh mango, cilantro, and onion as our favorites. Favorite toppings seem to evolve, as the combination of sweet and sour are intoxicating to our senses.
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
- 6 lbs Give or take a few ounces boneless, skinless chicken thighs
- 1 1/2 Cups Vinegar
- 1 Cup Water
- 1/2 Cup Soy sauce
- 12 Cloves Garlic
- 1 1/2 Tbsp Ground black pepper
- 6 Bay leaves
- 1/3 Cup Brown Sugar
Place the chicken in a stock pot, then add all remaining ingredients. Stir gently to mix. Keep note of how many bay leaves you add, as you'll want to count them when you remove them to make sure you get them all.
Bring to a boil, and simmer uncovered for 20 minutes.
Cover, and turn the heat to low to stew at a gentle simmer for 2.5 hours to reach a fork-pulled tenderness. Chicken isn't usually cooked this long, but that's not a typo... it comes out amazing, don't worry.
When chicken cuts with slight pressure from your spatula, it's ready.
At this point, you may poke the chicken with your spatula to break pieces apart and shred it gently (this creates more surface area for the sauce to stick, adding more tangy sauce to every bite), or you can leave the pieces whole to spoon sauce over rice when served. There is no wrong answer here. This is a matter of preference.
Serve in a bowl over white rice with chopped tomato, onions, and cilantro for the most traditional bowl. Swap the tomato with ripe mango for an amazing sweet-sour treat.
Adobo is better the next day after setting overnight. Consider making this a day ahead while cooking another meal for an amazing, simple dinner the next day.