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!
It was decent. I've had better adobo, but this was still a good meal. The chicken was a little dry, so maybe I overcooked it.
Amazing! This chicken adobo is a winner. The flavors meld so beautifully, and the dish is comforting and delicious. Five stars!
Authentic and delicious! This recipe is a true representation of classic Filipino adobo. The instructions were clear, and the result was perfect.
Not bad. The flavor was good, but it could use a bit more of a kick. Maybe more peppercorns or a pinch of chili flakes.
Great flavor and easy to make! I used chicken thighs, which I prefer for adobo. The sauce was rich and flavorful, perfect over rice. Will make again!
