Chicken Adobo
I used chicken thighs for this recipe and yields tender, moist, fall-off-the-bone chicken.
You can use a pot, pan, skillet, slow cooker or an Instant Pot to make this recipe.
This recipe is from The Adobo Road Cookbook.
It’s an authentic adobo recipe and yields delicious and amazing results. The seasonings consist of soy sauce and Filipino white cane sugar vinegar. You can also use distilled white vinegar.
Authentic adobo chicken thighs with adobo sauce, ready to serve.
How Do You Make the Best and Authentic Filipino Adobo?
Brown the chicken thighs in the broiler for 3–5 minutes.
Use whole black peppercorns.
Reduce the sauce until it is almost completely evaporated; the chicken will then begin to fry in its own fat.
For more sauce, double the amount of soy sauce and vinegar.
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