In a bowl, combine the chicken pieces with soy sauce, vinegar, minced garlic, peppercorns, bay leaves, and sugar (if using). Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to a few hours in the refrigerator for deeper flavor.
Heat oil in a large pan or pot over medium heat. Add the marinated chicken (reserving the marinade) and brown on all sides. This step helps to develop a rich flavor in the final dish.
Pour the reserved marinade into the pan with the chicken. Add water to the pan, ensuring the chicken is partially submerged in liquid. Bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let the chicken simmer for about 30-45 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking.
Once the chicken is cooked, remove the lid and increase the heat to medium. Allow the sauce to reduce and thicken to your desired consistency. This may take about 10-15 minutes.
Taste the sauce and adjust the seasoning as needed. You can add more soy sauce for saltiness, vinegar for tanginess, or sugar for sweetness, according to your preference.
Serve the chicken adobo hot over steamed rice. Garnish with chopped green onions or parsley, if desired. Enjoy!
I loved this recipe! The chicken turned out very tender and the sauce was flavorful. I will definitely recommend it to friends and family.
Good, but not great. The flavors were there, but I felt like something was missing. Maybe I need to experiment with the ratios a bit.
It was okay. The adobo was a little too sour for my taste, but the chicken was cooked well. I might try adjusting the vinegar next time.
Great recipe! I loved how easy it was to follow. The flavor was fantastic, though I might add a little more garlic next time. Definitely a keeper!
Absolutely delicious! This chicken adobo is just like my lola used to make. The sauce is perfect, and the chicken is so tender. A true taste of home.
