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Marinate the Chicken: In a large bowl or resealable plastic bag, combine the soy sauce, vinegar, minced garlic, sliced onion, bay leaves, and whole black peppercorns. Add the chicken pieces and toss to coat evenly. Marinate in the refrigerator for at least 1 hour, or ideally overnight for the best flavor.
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Sauté the Chicken: After marinating, heat the cooking oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade for later use. Sauté the chicken in batches until browned on all sides, about 5-7 minutes per batch. Transfer the browned chicken to a plate and set aside.
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Make the Adobo Sauce: In the same skillet or pot, add the reserved marinade along with 1 cup of water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for about 5 minutes.
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Cook the Chicken: Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover and simmer over medium-low heat for about 30-40 minutes, or until the chicken is tender and cooked through, stirring occasionally. Taste the sauce and adjust the seasoning with salt and sugar if needed, to balance the flavors.
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Serve: Once the chicken is cooked through and the sauce has thickened slightly, remove the bay leaves. Serve the Chicken Adobo hot over steamed rice, garnished with chopped green onions or cilantro if desired.
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Enjoy: Enjoy this delicious Homemade Chicken Adobo with your family! It pairs perfectly with steamed rice and perhaps some sautéed vegetables on the side for a complete meal.