Print

Giada De Laurentiis Chicken Adobo

Giada De Laurentiis Chicken Adobo
Print Recipe

This Filipino-inspired chicken adobo is a savory-sour braise of chicken thighs simmered in a tangy soy-vinegar sauce with garlic, bay leaves, and peppercorns. The meat becomes fork-tender while the sauce reduces to a rich, glossy glaze that clings to every bite.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup distilled white vinegar
  • 1 cup water
  • 6 cloves garlic, peeled and smashed
  • 2 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon vegetable oil
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 scallions, thinly sliced, for garnish
  • Steamed white rice, for serving

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Drying ensures the chicken browns properly rather than steaming in the pan.
  2. In a medium bowl, whisk together the soy sauce, vinegar, and water until combined. Set aside. The vinegar provides the signature tang, and the water helps keep the sauce from being overly salty during the long simmer.
  3. Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the vegetable oil and swirl to coat. When the oil shimmers, carefully place the chicken thighs skin-side down in a single layer (work in batches if necessary to avoid crowding). Cook without moving for 5 to 7 minutes, until the skin is deep golden brown and releases easily from the pan. Overcrowding will cause the chicken to steam instead of brown.
  4. Using tongs, flip the chicken thighs and cook for an additional 3 to 4 minutes to brown the second side. Transfer the chicken to a plate. Pour off all but 1 tablespoon of fat from the pan, leaving behind any browned bits for flavor.
  5. Reduce the heat to medium. Add the smashed garlic cloves and whole peppercorns to the pan and cook, stirring constantly, for about 30 seconds until fragrant. Do not let the garlic burn, or it will turn bitter.
  6. Pour the soy-vinegar mixture into the pan, scraping up any browned bits from the bottom with a wooden spoon. This step, called deglazing, incorporates all the caramelized flavor into the sauce.
  7. Add the brown sugar and bay leaves, then stir until the sugar dissolves. Return the chicken thighs to the pan, skin-side up, along with any accumulated juices from the plate. The liquid should come about halfway up the sides of the chicken; if needed, add a splash more water.
  8. Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to medium-low to maintain a gentle simmer, not a rolling boil. Boiling will toughen the meat; a gentle simmer keeps it tender.
  9. Cover the pot with a lid slightly ajar and simmer for 25 minutes, turning the chicken once halfway through to ensure even cooking and flavor distribution. The chicken is done when the internal temperature reaches 165°F / 74°C on an instant-read thermometer, and the meat almost falls off the bone.
  10. Remove the lid and increase the heat to medium-high. Let the sauce reduce, uncovered, for 5 to 7 minutes, until it thickens slightly and becomes syrupy, and the chicken skin glistens. Stir occasionally to prevent sticking.
  11. Taste the sauce and adjust with a pinch of salt or a few drops of vinegar if needed for balance. Remove the bay leaves. Serve the chicken over steamed white rice, spooning the reduced sauce generously over each piece. Garnish with sliced scallions.
  12. For an oven variation: After browning the chicken and deglazing, transfer the pot to a 375°F / 190°C preheated oven, cover, and braise for 30 to 35 minutes, then uncover and continue cooking 10 minutes to thicken the sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled adobo and sauce in a freezer-safe container for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce if needed, or microwave at 50% power in 1-minute increments until hot. The flavors deepen overnight, making this even better the next day.

Nutrition

Keywords: chicken adobo, Filipino adobo, Giada De Laurentiis chicken adobo, soy sauce vinegar chicken, braised chicken thighs, garlic chicken, weeknight dinner, adobo recipe, Filipino cuisine, tangy chicken

Find it online: https://giadacooks.com/giada-de-laurentiis-chicken-adobo/