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tender bone-in chicken thighs coated in a brown soy-vinegar sauce with softened whole garlic cloves and cracked black pepper in a plain shallow bowl
Melissa Hart

Braised Chicken Adobo

Vinegar, soy sauce, garlic and bay leaves carry this stovetop braise without a long shopping list. Brown the skin first for flavor, then let the thighs simmer gently with enough water to keep the sauce from reducing too soon. The skin softens in the braise. That is part of the dish, so don't judge it by the crisp-skinned skillet chicken elsewhere on the table. Reduce the sauce only after the meat is tender, and stop while it still pours easily rather than becoming an intensely salty glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 1 tsp neutral oil
  • 8 garlic cloves peeled and lightly crushed
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup cane vinegar or distilled white vinegar
  • 3/4 cup water
  • 3 bay leaves
  • 1 tsp coarsely cracked black pepper
  • 1 tsp packed light brown sugar

Method
 

  1. Pat thighs dry. Heat oil in a wide heavy pot over medium heat and brown chicken skin-side down for 7 to 8 minutes, then turn and cook for 3 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Add garlic around the thighs and cook for 1 minute. Pour in soy sauce, vinegar and water, then add bay leaves, pepper and brown sugar.
  3. Bring to a gentle simmer, cover and cook over low heat for 30 to 35 minutes, turning once, until the thickest meat reaches 175 to 185°F and feels tender when pierced.
  4. Transfer chicken to a platter. Simmer the sauce uncovered for 5 to 10 minutes until slightly reduced but still pourable, then remove the bay leaves.
  5. Return chicken to the sauce for 1 minute, turn to coat and serve with the softened garlic and a small spoonful of sauce over each thigh.