Classic Chicken Adobo

Ingredients

• 4 pieces Chicken drumsticks, bone‑in, skin‑on (Prefer organic or free‑range)
• 3 pieces Chicken thighs, bone‑in, skin‑on
• 20 cloves Garlic cloves (peeled)
• 1 tablespoon Whole black peppercorns (freshly cracked later)
• ½ teaspoon Fresh cracked black pepper (small pinch)
• 3 tablespoons Palm sugar (finely chopped or grated)
• 3 tablespoons Light brown sugar
• 1.25 cup Unseasoned rice vinegar
• 1.25 cup Rice wine vinegar
• ¼ cup Dark soy sauce
• ½ cup Regular soy sauce (Silver Swan brand preferred)
• ½ cup Filtered water (120 ml)
• 4 leaves Bay leaves
• 2 stalks Scallions (green onions) (thinly sliced for garnish)
• 1 tablespoon Sesame seeds (toasted)

Instructions

1. Prep garlic and measure ingredients

   Peel the 20 garlic cloves. Measure all sauces, sugars, vinegars, peppercorns, bay leaves, and water. Set aside.

   Time: PT5M

2. Combine chicken with aromatics and sauce

   In the large mixing bowl, add the 4 drumsticks and 3 thighs. Toss with the peeled garlic, whole peppercorns, fresh cracked pepper, palm sugar, brown sugar, both vinegars, dark soy sauce, regular soy sauce, water, and bay leaves. Mix until the chicken is well coated.

   Time: PT5M

3. Sear the chicken

   Heat the Dutch oven over medium‑high heat (≈375°F). Working in batches, place the chicken pieces skin‑side down, spacing them so they don’t touch. Sear until the skin is golden‑brown, about 4‑5 minutes per side. Transfer seared pieces to a plate.

   Time: PT10M

   Temperature: 375°F

4. Add the sauce and bring to a boil

   Pour the remaining sauce mixture from the bowl into the hot Dutch oven. Stir, scraping up any browned bits. Increase heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: high

5. First simmer (covered)

   Reduce heat to low, return the seared chicken pieces to the pot, cover with the lid, and simmer for 35 minutes.

   Time: PT35M

   Temperature: low simmer

6. Second simmer (uncovered)

   Uncover the pot, turn the chicken pieces, and continue to simmer uncovered for 30 minutes, allowing the sauce to reduce.

   Time: PT30M

   Temperature: medium

7. Third simmer (covered again)

   Cover the pot again and simmer for an additional 25 minutes.

   Time: PT25M

   Temperature: low simmer

8. Final reduction

   Uncover, turn the chicken once more, and increase heat to high. Cook, stirring occasionally, until the sauce thickens to a glossy glaze that coats the chicken, about 5 minutes.

   Time: PT5M

   Temperature: high

9. Plate and garnish

   Transfer the chicken to a serving platter. Spoon extra glaze over the top. Sprinkle with sliced scallions and toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

390

Protein

30 g

Carbohydrates

22 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken drumsticks, bone‑in, skin‑on: Chicken leg quarters
• Instead of Chicken thighs, bone‑in, skin‑on: Boneless thighs (adjust cooking time)
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Whole black peppercorns: Ground black pepper (1 tsp)
• Instead of Fresh cracked black pepper: Ground black pepper
• Instead of Palm sugar: Brown sugar
• Instead of Light brown sugar: White sugar + molasses
• Instead of Unseasoned rice vinegar: Apple cider vinegar (use half amount)
• Instead of Rice wine vinegar: White wine vinegar
• Instead of Dark soy sauce: Regular soy sauce + a dash of molasses
• Instead of Regular soy sauce: Tamari (gluten‑free)
• Instead of Filtered water: Plain tap water
• Instead of Bay leaves: Dried thyme (1 tsp)
• Instead of Scallions (green onions): Chives
• Instead of Sesame seeds: Pumpkin seeds

Equipment Needed

• Large mixing bowl
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Dutch oven or large braiser
• Tongs or spatula
• Ladle (optional)
• Stove

Critical Steps — Do Not Skip

• Searing the chicken without crowding the pot to develop flavor.
• Maintaining a gentle simmer during the covered cooking phases.
• Final reduction – watch the glaze closely to avoid burning.

Chef Tips from the Video

• Use a mix of dark and regular soy sauce for depth and color.
• Palm sugar adds a subtle caramel note that balances the acidity.
• Leave the whole peppercorns in the sauce; they soften and release flavor during cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The adobo reheats beautifully; reheat gently on the stove, adding a splash of water if needed.