Chicken Adobo is a classic Filipino dish that is easy to make and packed with flavor. This one-pot meal is a great choice for an easy weeknight dinner and we’re sure it will become a household favorite. This version is a simple take on this Filipino favorite.
6 bone-in chicken thighs
6 garlic cloves, sliced
1 tablespoon whole peppercorns
2 bay leafs
1 cup rice wine vinegar
1 cup soy sauce
1 ¾ cup of water
Sliced scallions for garnish
3 tablespoons extra virgin olive oil
Freshly ground pepper
Heat olive oil in a large stock pot over medium heat.
Season skin side of chicken thighs liberally with salt, ground pepper, and garlic powder.
Once the oil in the pot is heated, sear the chicken thighs skin-side down, working in batches. While chicken is searing, season the underside of the chicken thighs with salt, ground pepper, and garlic powder. After about 8 minutes, flip the chicken and sear the underside for another 8 minutes. Once both sides of all the chicken pieces are seared, set them aside.
In the same pot, cook the sliced garlic cloves in the leftover oil until soft. Add peppercorns and bay leaf. Stir.
Add water, soy sauce, and rice wine vinegar. Stir and (using a soft utensil) scrape off any leftover chicken bits from the bottom of the pot. Add back the chicken and bring to a boil. Reduce heat to low and simmer for at least an hour.
Serve with rice or side of your choice. Garnish with sliced scallions.