Chicken Adobo is one of the most famous and fundamental dishes in Filipino cuisine. It is a simple, highly savory, and acidic braise where meat (chicken, pork, or both) is simmered in a mixture of soy sauce, vinegar, black peppercorns, and bay leaves until the sauce is reduced and coats the meat.

Prep Time	Cook Time	Serves
10 minutes	45 minutes	4

Part A: Ingredients

• Meat: 2 lbs Bone-in Chicken pieces (thighs and drumsticks).
• Braise: $1/2$ cup Soy Sauce (Filipino soy sauce preferred), $1/2$ cup Cane Vinegar (or white vinegar), 1 cup Water.
• Aromatics/Spice: 1 Tbsp Cooking Oil, 6 cloves Garlic (lightly smashed), 2 tsp Whole Black Peppercorns, 4 Bay Leaves.
• Finish: 1 tsp Sugar (optional, to balance acidity).

Part B: Instructions

Step 1: Marinate (Optional Quick Method)

1. In a pot or Dutch oven, combine the chicken pieces, soy sauce, vinegar, water, smashed garlic, black peppercorns, and bay leaves.
2. (Optional but Recommended): Marinate in the refrigerator for 30 minutes to 1 hour for deeper flavor.

Step 2: Braise the Chicken

1. Place the pot containing the chicken and marinade over medium-high heat. Bring the liquid to a boil.
2. Once boiling, reduce the heat immediately to low. Do not stir for the first 10 minutes to allow the vinegar’s flavor to stabilize.
3. Simmer, uncovered, for 30–40 minutes, turning the chicken every 10 minutes, until the chicken is tender and the sauce is significantly reduced and glossy.

Step 3: Reduce and Glaze

1. Remove the chicken pieces from the pot and set them aside.
2. Increase the heat to medium-high and rapidly reduce the remaining sauce until it thickens into a glaze. Stir in the optional sugar to balance the tartness.
3. Return the chicken to the pot. Toss the chicken pieces in the reduced sauce to coat and glaze them thoroughly.

Step 4: Serve

• Serve the Chicken Adobo immediately, piping hot, with a generous spoon of the glossy, dark sauce over plain white rice.