- 1 lb Boneless Chicken ( Thighs or Drumettes)
- 1/2 cup Soy Sauce
- 1/2 cup Cup Vinegar(traditionally Filipino cane vinegar but other types are also used)
- 1/4 cup Brown Sugar
- 4 cloves Garlic, minced
- 1 teaspoon Peppercorns
- 2 Bay LeavesOptional
- 1 Onion, slicedOptional
- 1 teaspoon Grated GingerOPtional
- Optional Garnish: Green onions, Sliced Red Onion
Chicken Adobo is a popular Filipino dish that consists of chicken cooked in a savory and slightly sweet marinade made of soy sauce, vinegar, brown sugar, garlic, and peppercorns. It’s a comforting one-pot dish that is typically served with steamed rice. The chicken is simmered in the flavorful marinade until it is tender and the sauce is thickened. It’s a staple dish in Philippines cuisine, and has variations that can be done with pork, beef or seafood.
The cooking time for chicken adobo can vary depending on the size and cut of the chicken. But generally, simmering the chicken in the marinade for 30-40 minutes on a low heat should be enough to cook the chicken through. After that, you can let the marinade thicken for an additional 5-10 minutes by raising the heat.
Also, keep in mind that the internal temperature of the chicken should reach 165 F (74 C) in order to be safe to eat.
So, in total, the cooking time for chicken adobo is around 40-50 minutes.
In a large pot or Dutch oven, combine 1 cup soy sauce, 1 cup vinegar, 1/2 cup brown sugar, 6 cloves minced garlic, and 1 teaspoon peppercorns. Add 4-6 chicken thighs or drumettes, making sure they are fully submerged in the marinade.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it aside. Bring the marinade to a boil again, and let it cook for an additional 5-10 minutes to thicken.
Return the chicken to the pot and spoon the thickened marinade over the top. Cook for an additional 5-10 minutes to allow the chicken to absorb the flavors of the marinade.
Serve with steamed rice and garnish with chopped green onions or sliced red onion.