Chicken Adobo

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This recipe is hands down my most popular recipe EVER. Once you make my chicken adobo, it will easily become your favorite, weeknight dinner staple. Unlike other adobo recipes, my adobo is unfussy — most of the heavy-lifting is done on its own and undisturbed on the stove.

It’s critical to use a vinegar that sweetens a touch when reduced for a more rounded flavor. Use a vinegar like balsamic, cane, or apple cider.

Enjoy with cauliflower rice, regular white or brown rice, or some braised leafy greens in coconut milk.

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Chicken Adobo

Ingredients

• 1.5 to 2 pounds of bone-in chicken (any dark meat could work)
• 5 bay leaves
• 5 cloves of chopped garlic
• 10 whole peppercorns
• 1 cup of cane vinegar (substitute: apple cider vinegar or balsamic vinegar)
• 1/2 cup of soy sauce (substitute: coconut liquid aminos)
• 2 tablespoons of a neutral oil like avocado or vegetable

Preparation

1. In a heavy pot on medium high heat with oil, add chicken and lightly brown on all sides. You don’t have to be precious about browning the chicken completely at this point. Sometimes I don’t even brown my chicken at all! Just make sure you dump all of your chicken in the pot to get it started.
2. To the pot, add garlic, vinegar, soy sauce, bay leaves, peppercorns, and just enough water to cover the top of the chicken.
3. Uncovered, bring adobo to a boil.
4. Once adobo reaches a boil, cover pot, turn down heat and simmer on medium low for 45 minutes, stirring once or twice.
5. After 45 minutes, uncover pot and cook for 15-20 minutes to reduce the liquid.
6. Keep the adobo on the stove on medium low to low heat until ready to eat. The sauce will continue to reduce and thicken while deepening in flavor.
7. Enjoy! Don’t eat the bay leaves and peppercorns!