In a large bowl, combine the chicken thighs, soy sauce, oyster sauce, and crushed garlic. Mix well. Cover with aluminum foil and marinate the chicken in the refrigerator for at least 1 hour.
Heat a large skillet over medium-high heat. Add the vegetable oil.
Once the vegetable oil is hot, begin to pan-fry the marinated chicken thighs for 2-3 minutes per side.
Add the remaining marinade to the skillet along with the water. Bring everything to a boil.
Once the mixture is boiling, add the dried bay leaves and whole peppercorns. Cover and let the mixture simmer over medium-low heat for approximately 30 minutes or until the chicken is tender.
After 30 minutes, add the vinegar, sugar, and salt. Stir and cook for 10 minutes. When the chicken thighs register as 165 degrees on an instant-read thermometer, the chicken is cooked through.
Serve immediately over a bed of plain rice or in a bowl with the remaining sauce from the marinade. Enjoy!
Marinating the chicken adds flavor. The longer the chicken marinates, the more flavorful it will be.
Filipino soy sauce or dark soy sauce is best for chicken adobo; however, any soy sauce may be used. If you're using a lighter soy sauce, your chicken adobo may not be as flavorful.
Filipino chicken adobo is one of the most popular dishes in the Philippines, and for a good reason. The Spanish word adobo means marinade; it's no wonder that chicken adobo is bursting with flavor. The marinade helps transform the texture of the chicken, leaving it soft, tender, and juicy. The taste is complex but well balanced, with salty, sweet, sour, and spicy notes. Our chicken adobo is prepared the traditional way with vinegar, soy sauce, garlic, and whole peppercorns. However, you can tweak the recipe to suit your tastes.
Our chicken adobo recipe contains one tablespoon of whole peppercorns to add some spice to this unique dish. In addition to the whole peppercorns, you may also add red onions to kick the heat up a notch. If you choose to add red onions, simply sauté the onions after you brown the chicken.
Any cut of chicken can be used in chicken adobo, though thighs, drumsticks, and breasts are the most common. You could also use wings or a whole chicken marinated and prepared in a slow cooker.
Serving chicken adobo over a bed of plain rice is customary. Adding some sliced Yukon Gold potatoes to the adobo while it cooks is another fabulous way to enjoy this dish, as the potatoes soak up the incredible flavors from the marinade. You may also enjoy your chicken adobo with the following:
Chicken adobo may be one of the best chicken dishes you'll ever taste. You'll definitely want to make it again and again.