Tender falling-apart Chicken Adobo in a tangy, vinegary garlic sauce and served over rice. The quintessential dish of the Philippines.

Scale

2 pounds chicken pieces (bone-in thighs and drumsticks, mixed)

1 medium onion, sliced

3 tbsp light soy sauce (or low-sodium; tamari for gluten-free)

3 cloves garlic, mashed

1 cup (240 ml) water

1 tbsp vegetable oil

3 dried bay leaves

12-15 whole black peppercorns

2 tbsp rice vinegar

Fresh herbs for serving (chopped cilantro or scallions)

Marinate the Chicken
Combine chicken, soy sauce, and garlic in a bowl. Marinate for at least 1 hour or overnight.
Brown the Chicken
Heat oil in a skillet or Dutch oven over medium. Brown chicken pieces for about 2 minutes per side.
Add Aromatics & Simmer
Add sliced onion to the pot and let it soften briefly in the oil.
Pour in the remaining marinade, water, bay leaves, and peppercorns. Bring to a gentle boil. Taste and adjust with a splash of water if needed.
Reduce heat and simmer for 30 minutes, keeping it below a hard boil.
Finish with Vinegar
Stir in the vinegar and simmer another 10 minutes, or until the chicken is fully tender and the onions have melted into the sauce.
Serve with Herbs
Serve hot over rice, topped with chopped herbs (cilantro or scallions).