Chicken Adobo Cook's Illustrated

Elevate your weeknight dinner with the bold, savory flavors of *Chicken Adobo Cook’s Illustrated*, a Filipino classic reimagined with a balanced, approachable twist. This one-pot wonder features tender, bone-in chicken thighs braised in a rich, tangy sauce of soy sauce, distilled vinegar, garlic, bay leaves, and black peppercorns, creating a savory-sour harmony that’s impossible to resist. The recipe begins with a quick marinade to infuse the chicken with deep flavor before searing it to golden perfection. A touch of sugar adds subtle sweetness, while onion and pan deglazing bring extra depth to the sauce. Finished with a slow simmer for perfectly juicy chicken, this version of adobo is as versatile as it is comforting. Serve it over a bed of fluffy white rice, and savor every bite of this timeless dish that’s sure to become a family favorite. Perfect for those seeking easy chicken recipes, global cuisines, or satisfying comfort food.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds Bone-in, skin-on chicken thighs
• 0.5 cup Soy sauce
• 0.25 cup Distilled white vinegar
• 8 Garlic cloves, peeled and smashed
• 3 Bay leaves
• 1 teaspoon Black peppercorns
• 1 teaspoon Sugar
• 1 tablespoon Cooking oil (vegetable or canola)
• 1 Onion, finely chopped
• 1 cup Water
• 0 (optional) Cooked white rice, for serving

Directions

Step 1

In a large mixing bowl, combine soy sauce and vinegar. Add the smashed garlic cloves, bay leaves, black peppercorns, and sugar. Stir to combine.

Step 2

Add chicken thighs to the marinade, ensuring they are fully submerged. Let them marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Step 3

Heat the cooking oil in a Dutch oven or large skillet over medium-high heat until shimmering.

Step 4

Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for later use.

Step 5

Sear chicken thighs in the hot oil, skin-side down first, until golden brown, about 3-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer browned chicken to a plate.

Step 6

In the same pan, lower the heat to medium and sauté the chopped onion until softened and translucent, about 5 minutes.

Step 7

Pour the reserved marinade into the pan, scraping the bottom with a wooden spoon to deglaze and release any stuck-on bits.

Step 8

Add the water and return the chicken thighs, skin-side up, to the pan. Bring the mixture to a simmer over medium-high heat.

Step 9

Reduce the heat to low, cover, and simmer the chicken for 25-30 minutes, turning occasionally to ensure even cooking.

Step 10

Uncover the skillet and increase the heat to medium. Allow the sauce to reduce and thicken slightly, about 10 minutes. Taste and adjust seasoning with additional soy sauce or vinegar if needed.

Step 11

Serve the chicken adobo hot over cooked white rice, spooning the sauce generously over the top. Enjoy!

Nutrition Facts

Serving size	(1638.6g)

Amount per serving	% Daily Value*
Calories	2586.7

Total Fat 171.2g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 734.8mg	0%
Sodium 5373.2mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 4.9g	0%
Total Sugars 9.2g
Protein 182.2g	0%

Vitamin D 0IU	0%
Calcium 257.4mg	0%
Iron 13.3mg	0%
Potassium 2824.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 28.3%

Carbs: 11.9%