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dry chicken adobo recipe

Dry Chicken Adobo Recipe

This dry chicken adobo recipe makes tender chicken with a deeply savory, garlicky flavor and beautifully browned edges. Chicken is simmered with soy sauce, vinegar, garlic, bay leaves, and pepper, then cooked down until the liquid becomes a rich coating. It is an easy dry adobo recipe that pairs especially well with steamed rice.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs or drumsticks
  • ⅓ cup soy sauce
  • ¼ cup cane or white vinegar
  • 6 –8 garlic cloves crushed
  • ½ cup water
  • 2 bay leaves
  • 1 teaspoon black pepper
  • 1 –2 teaspoons brown sugar optional
  • 1 tablespoon cooking oil

Equipment

  • Wide heavy-bottomed skillet or sauté pan
  • Mixing bowl
  • Tongs
  • Measuring cups and spoons
  • Paper towels
  • Food thermometer

Method
 

  1. Pat the chicken dry with paper towels so the surface is ready for better browning.
  2. Combine the soy sauce, vinegar, garlic, water, bay leaves, black pepper, and optional brown sugar in a bowl.
  3. Add the chicken to the marinade and let it rest for at least 30 minutes. Refrigerate it if marinating for longer.
  4. Transfer the chicken and marinade to a wide pan and bring it to a gentle simmer over medium heat.
  5. Reduce the heat and cook the chicken gently until tender and safely cooked through.
  6. Remove the lid and continue simmering so the cooking liquid can reduce and concentrate around the chicken.
  7. Add the oil when the pan becomes nearly dry and turn the chicken pieces occasionally.
  8. Brown the chicken on several sides until the edges become deeply colored and the remaining seasoning coats the surface.
  9. Check the thickest piece with a food thermometer and make sure the chicken reaches a safe internal temperature.
  10. Rest the chicken briefly before serving so the juices settle.
  11. Serve the dry chicken adobo hot with steamed rice and a fresh vegetable side if desired.

Notes

  • Do not rush the vinegar reduction. Gentle cooking produces a more balanced flavor.
  • Watch the pan closely near the end. The concentrated sauce can burn quickly once most of the moisture has disappeared.
  • Use chicken thighs for a juicier result. They handle the longer cooking and final browning well.
  • Taste before adding extra soy sauce. The reduced cooking liquid becomes more concentrated as it cooks.
  • Add oyster sauce sparingly if you want a richer variation.