Classic Filipino chicken adobo with tender chicken braised in tangy-savory sauce of soy sauce, vinegar, and garlic. This national dish of the Philippines is simple to make yet delivers complex flavors with minimal ingredients.
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Begin by preparing chicken through patting chicken thighs and drumsticks completely dry with paper towels. Smash garlic cloves with flat side of knife blade and remove papery skins. Set prepared chicken and garlic aside
Heat large heavy-bottomed pot or Dutch oven over medium-high heat and add vegetable oil. When oil is shimmering, add chicken pieces skin-side down in single layer without crowding. Brown chicken on both sides for 8-10 minutes total until skin is golden and crispy
Remove browned chicken from pot and set aside on plate. Pour off all but 1 tablespoon of fat from pot. Add smashed garlic cloves to pot and sauté for 1-2 minutes until fragrant and lightly golden
Return chicken pieces to pot along with any accumulated juices. Add low sodium soy sauce, white vinegar, bay leaves, whole black peppercorns, white granulated sugar if using, and water. Stir gently to combine all ingredients
Bring mixture to boil over high heat. Once boiling, heat to low and cover pot with lid. chicken gently for 30 minutes, turning pieces once halfway through, until chicken is cooked through and tender
Remove lid from pot and increase heat to medium-high. Continue cooking uncovered for 8-10 minutes, occasionally spooning sauce over chicken, until sauce reduces and thickens to coating consistency
Taste sauce and adjust seasoning by adding more soy sauce for saltiness or vinegar for tanginess if needed. Sauce should have balanced tangy-savory flavor with prominent garlic notes
Remove bay leaves from pot. Serve hot chicken adobo in deep bowls or plates over steamed white rice for serving. Spoon generous amount of sauce over chicken and rice. Garnish with sliced green onions for garnish if desired
