Filipino Chicken Adobo Traditional Recipe

Steps

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1. 1
   Cut chicken into serving-sized pieces and place in a large bowl. Add crushed garlic and soy sauce, mixing well to allow the chicken to initially absorb the flavors. Marinate for at least 1 hour, preferably 3 hours or more.
   ▶ ≈1:32
2. 2
   Heat cooking oil in a large pot over medium-high heat. Working in batches, add marinated chicken and fry about 2 minutes per side until lightly golden. The goal is to add texture, not fully cook the chicken.
   ▶ ≈2:54
3. 3
   Return all the fried chicken to the pot and pour in water. Stir the bottom of the pot to deglaze and incorporate the flavorful browned bits.
   ▶ ≈4:58
4. 4
   Add cracked whole peppercorns and bay leaves. Cover the pot and bring to a boil.
   ▶ ≈5:52
5. 5
   Reduce heat to low and simmer for 25–30 minutes. After about 15 minutes, uncover, flip the chicken, and continue simmering uncovered to allow the liquid to reduce.
   ▶ ≈6:50
6. 6
   After another 10–15 minutes, pour in the white vinegar without stirring immediately. Cover and let it come to a boil to fully incorporate the vinegar, then reduce heat to low and stir.
   ▶ ≈7:39
7. 7
   Taste the adobo and adjust seasoning. Add salt if needed. If too salty or too sour, add a pinch of sugar to balance flavors. Sugar is optional and intended to balance rather than sweeten.
   ▶ ≈8:59
8. 8
   Remove the cooked chicken to a plate to prevent overcooking. Continue cooking the sauce over medium-high heat, reducing it until it becomes thick and concentrated.
   ▶ ≈10:03
9. 9
   Once the sauce reaches the desired thickness, turn off the heat. Pour the reduced sauce over the chicken and serve with steamed white rice.
   ▶ ≈11:31