Preparation Time: 15 minutes + 4 hours to marinate
Cook Time: 45 minutes
Cut: Bone-in chicken
3 lbs chicken drumsticks and chicken thighs, bone-in, skin-on
1 Tbsp canola oil (save for later)
½ cup (125 ml) soy sauce, regular or light
½ cup (125 ml) distilled white vinegar
½ cup (125 ml) water
1 Tbsp (15 ml) white sugar
8 bay leaves
1 Tbsp (15 ml) whole black pepper corns
6 cloves garlic, roughly chopped
Add all marinade ingredients together in a large bowl and mix until combined.
Add chicken to the marinade and toss to ensure the chicken is coated.
Cover bowl, refrigerate and marinate for a minimum of 30 minutes or up to 4 hours.
To cook, heat a large pot on medium high heat. Transfer the chicken and all the marinade to the pot.
Boil chicken and marinade on medium-low heat for 30 minutes, then reduce to a low heat and simmer for 15 minutes until chicken reaches an internal temperature of 165F (74C).
Remove the chicken pieces from the marinade and set aside.
Simmer the marinade on medium high heat until it has reduced to half and becomes thicker, until the sauce coats the back of a spoon.
Before serving, heat oil on a small pan over medium heat. Carefully shake off any excess sauce from the chicken and pan fry until the chicken is golden brown and skin is slightly crispy.
Add the chicken back into the sauce and heat through for 5 minutes.
Chicken adobo is best served with white jasmine rice. Chicken adobo is often accompanied by a vegetable side dish, such as sautéed or steamed bok choy, cabbage, or other stir-fried vegetables. Garnish with fresh chopped tomatoes, green onion, or sliced cucumber. Chicken Adobo can also be cooked with peeled and cubed potatoes or served with hard boiled eggs.