Savory Filipino Chicken Adobo with Bay Leaves
A classic Filipino chicken adobo recipe featuring bone-in, skin-on chicken thighs simmered in a tangy, savory sauce with bay leaves, garlic, soy sauce, and vinegar. This easy-to-master dish delivers deep, comforting flavors perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Filipino
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 6 garlic cloves, minced
- 3 large bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon brown sugar (optional)
- 2 tablespoons cooking oil (vegetable or canola)
- Chopped green onions for garnish
Instructions
- Pat 2 pounds of bone-in, skin-on chicken thighs dry with paper towels and set aside.
- Heat 2 tablespoons of cooking oil in a large heavy-bottomed skillet over medium-high heat. Add chicken thighs skin-side down and cook for about 5 minutes without moving to get a golden crust. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic to the same pan and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn.
- Pour in 1/2 cup soy sauce and 1/2 cup white vinegar. Scrape up browned bits from the pan. Add 1 cup water, 3 bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon brown sugar if using. Stir gently to combine.
- Return the browned chicken thighs to the pan, skin side up. Bring to a gentle boil.
- Lower heat to a gentle simmer and cover with a lid slightly ajar. Cook for 30-35 minutes, turning chicken halfway through. Add water if sauce reduces too much.
- Taste the sauce and adjust seasoning if needed. Remove bay leaves before serving.
- Garnish with chopped green onions and serve hot with steamed jasmine rice.
Notes
Brown the chicken well for texture and depth. Simmer gently to keep chicken tender and sauce flavorful. Adjust soy sauce and vinegar to balance saltiness and acidity. Remove bay leaves before serving. For gluten-free, substitute soy sauce with tamari. Chicken breasts can be used but watch cooking time to avoid drying out.
Nutrition
- Serving Size: About 1 chicken thig
- Calories: 375
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
Keywords: Filipino chicken adobo, chicken adobo recipe, bay leaves, savory chicken, easy Filipino recipe, adobo with bay leaves, tangy chicken dish