Classic Filipino Chicken Adobo (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 whole chicken (cut into 8–10 pieces, bone-in)
02 - 1 large onion, sliced thinly
03 - 6 cloves garlic, minced
04 - 3/4 cup soy sauce
05 - 1/4 cup vinegar (white or cane vinegar preferred)
06 - 1/2 cup water or chicken broth
07 - 3 bay leaves
08 - 1 teaspoon whole black peppercorns
09 - 1 tablespoon vegetable oil
10 - 1 tablespoon brown sugar (optional)
11 - Salt and pepper to taste
12 - 1 tablespoon cornstarch (optional, for thickening)

# Instructions:

01 - Place chicken pieces in a bowl with soy sauce, garlic, onion, and peppercorns. Marinate for at least 30 minutes, ideally 2-4 hours.
02 - Heat oil in a large skillet. Cook onion and garlic until fragrant and onions become soft.
03 - Add marinated chicken skin-side down and brown for 4-5 minutes per side to seal in juices.
04 - Pour in the marinade and vinegar. Let simmer for 3-4 minutes without stirring, then add water or broth.
05 - Add bay leaves and brown sugar (if using). Cover and simmer on low heat for 30-40 minutes until chicken is tender.
06 - Adjust seasoning if needed. For thicker sauce, add cornstarch slurry. Remove bay leaves and serve hot with rice.

# Notes:

01 - Dark meat (thighs and drumsticks) absorbs the marinade better than white meat.
02 - For a lighter version, use low-sodium soy sauce.
03 - The longer marinating time (overnight) creates more flavorful chicken.
04 - Chicken is done when internal temperature reaches 165°F (75°C).

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