Pistachio Free Filipino Chicken Adobo
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- ½ cup soy sauce
- ½ cup white cane vinegar (or distilled white vinegar)
- ½ cup water
- 8 cloves garlic, smashed and peeled
- 1 tsp whole black peppercorns
- 4 dried bay leaves
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp sugar
For serving
- steamed white rice, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Pat the chicken thighs and drumsticks dry with paper towels and season lightly with salt. Heat the oil in a large (12-inch) skillet or wide sauté pan over medium-high heat until shimmering.
- 2
Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate.
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