Tender braised chicken thighs in a tangy flavorful vinegar sauce. Serve it with white rice to soak up all the delicious sauce.
- 4 pounds chicken thighs (with bones and skin)
- 1 ½ cups distilled white vinegar
- 1 head of garlic, peeled and roughly chopped (about 6 tablespoons chopped), divided
- 2 tablespoons light olive oil or vegetable oil
- 1 medium yellow onion, halved and thinly sliced (1 ½ cups sliced onion)
- ½ cup soy sauce
- 1 tablespoon plus 1 teaspoon Thai fish sauce or Filipino fish sauce
- 1 teaspoon freshly ground black pepper
- 2 dried bay leaves
- Marinate The Chicken Thighs: Put chicken in a non-reactive bowl or casserole. Combine the vinegar and 1 tablespoon of the chopped garlic and pour it over the chicken, and toss, to coat. Marinate the chicken for 30 minutes, in the fridge or in a cool place. Remove chicken from the marinade, allowing excess liquid to drip back into the bowl, and transfer the chicken to a clean plate. Reserve the marinade.
- Brown Chicken: pat chicken dry with paper towels. Heat 2 tablespoons oil over medium heat in a large dutch oven or heavy pot with a lid. Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes. Then turn it and brown it for just a minute on the other side. Transfer chicken to a plate and set aside. Pour out all but 2 tablespoons fat from the pot. (hint: It's easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).
- Add Aromatics: Turn the heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.
- Braise: Return the chicken to the pot along with any accumulated juices, reserved vinegar-garlic marinade, soy sauce, fish sauce, 1 teaspoon of black pepper, 2 bay leaves and ¼ cup of water. Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color. Serve over rice.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Main Course
- Method: braising
- Cuisine: Filipino
Keywords: Filipino Chicken Adobo, braised chicken adobo, filipino chicken stew, authentic chicken adobo