Crispy, tangy, melt in your mouth Chicken Adobo is easy to make at home. Slow roasting imparts incredible depth of flavor without a ton of ingredients.
Heat the oil in a large dutch oven or heavy bottomed, deep skillet over medium high heat.
Season the chicken on both sides with the adobo seasoning (or kosher salt).
Place the chicken skin side down in the pot, working in batches if necessary, and cook until browned, approximately 7-8 minutes.
Flip the chicken pieces over and cook until golden brown, an additional 4-5 minutes. Transfer the chicken to a platter and repeat with the remaining chicken.
Add the garlic, bay leaves and peppercorns to the pot and cook until the garlic turns a light golden color, approximately 20-30 seconds.
Stir in the chicken stock and, using a wooden spoon, scrape up any brown bits at the bottom of the pot.
Add the soy sauce and vinegar. Increase to high heat and bring to a boil.
Return the chicken to the pot and reduce the heat to low. Cover and simmer until the chicken is cooked through and registers 165˚F on an instant read thermometer, approximately 25-30 minutes.
Serve with rice or, for best results, store the chicken in the refrigerator overnight and reheat before serving.
Notes
Traditional Adobo chicken calls for regular kosher salt but I like to season mine with adobo seasoning for extra flavor. It’s definitely not traditional but it does taste amazing.Also, authentic adobo chicken uses rice vinegar but I like the sweetness of apple cider vinegar. You can replace the apple cider vinegar with rice vinegar cup for cup.To make your chicken crispy, arrange the chicken on a baking sheet lined with foil and broil for 2 minutes until the skin is crisp and slightly charred. Serve immediately.