UPDATE: It’s now been 5 full years since I first had adobo. A friend and I were on our way to a magical place called Las Vegas and made a pit stop at his parents house who refueled us with homemade chicken adobo. I was sold (still am). Below is some adobo-thoughts from my younger self.
It’s my two year Chicken Adobo anniversary! Two years ago, I first mixed garlic, soy sauce, white vinegar, some peppercorns and some bay leaves into a pot, turned on the broiler and made the most glorious chicken I had ever tasted. In between the past two years, I’ve experimented with a dozen or so other recipes and found a few winners and losers. The key to perfect Filipino adobo is using high-quality chicken, the perfect ratio of soy sauce and vinegar, and patience.
4-6 bone-in, skin-on chicken thighs
1/4 cup water
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 birds eye Thai chilis, chopped
3 garlic cloves, peeled and bruised with the backside of your knife
2 dried bay leaves
Freshly cracked black pepper
1. In a heavy-bottomed pan, bring all of your ingredients but the chicken to a boil. Once you’ve reached a rolling boil, add in your chicken thighs making sure to not layer them on top of each other.
2. Bring your adobo down to a simmer and set your timer for 15 minutes. Once 15 minutes hit, flip all of your chicken thighs over so the other side gets in on that adobo marinade.
3. Let them simmer for 15 more minutes (basically, 15 minutes on each side in a simmer), but bring your oven to the broil setting.
4. Finally, once your chicken has cooked through, place them on a rack over a cookie sheet or in a roasting pan and broil for 5-8 minutes.
5. While your chicken is braising, bring your adobo marinade to a boil in an attempt to reduce down to a sauce.
6. Once your chicken is broiled, place them on top of freshly cooked white rice, spoon plenty of adobo sauce over and enjoy!