Filipino Adobo Chicken Recipe
Filipino Adobo Chicken is a classic and beloved dish made by marinating bone-in, skin-on chicken thighs in a savory mixture of soy sauce, white vinegar, garlic, black peppercorns, and bay leaves. The chicken is then oven-baked until tender, browned, and infused with rich tangy flavors. This recipe captures the essence of traditional Filipino cooking, offering a balanced combination of salty, sour, and aromatic notes in every bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
Chicken
- 6 chicken thighs, bone-in, skin-on
Marinade
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 4 bay leaves
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate, allowing the chicken to marinate for 4 hours to absorb the bold flavors.
- Preheat the Oven and Prepare to Bake: Preheat your oven to 375°F (190°C). Transfer the chicken thighs, skin side down, along with all the marinade sauce into a large Dutch oven or oven-safe pot. Cover the pot to maintain moisture during cooking.
- Bake Covered: Place the covered Dutch oven in the preheated oven and bake the chicken for 30 minutes. This initial baking tenderizes the meat while sealing in the flavors.
- Uncover, Turn and Glaze: After 30 minutes, remove the cover and carefully flip the chicken pieces over. Spoon some of the sauce over the chicken to glaze it, which helps to develop a rich, caramelized exterior during the final cooking phase.
- Bake Uncovered: Return the uncovered Dutch oven to the oven and bake for another 30 minutes. This allows the chicken skin to brown beautifully and the sauce to reduce, intensifying the taste and creating a delicious glaze.
Notes
- Marinating for at least 4 hours is essential to maximize flavor penetration; overnight marinating works even better.
- You can substitute chicken thighs with drumsticks or bone-in chicken breasts if preferred, adjusting cooking time as needed.
- Use a heavy-bottomed Dutch oven or oven-safe pot with a tight-fitting lid for best cooking results.
- For a less tangy version, reduce the amount of vinegar slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: Filipino Adobo Chicken, adobo recipe, chicken adobo, oven-baked chicken, Filipino cuisine, savory chicken dish
Find it online: https://hannahdelgado.com/filipino-adobo-chicken-recipe/
