Back to 4 servings 2.5 lb bone-in, skin-on chicken thighs and drumsticks, about 6 pieces; boneless thighs also work 0.5 cup soy sauce, Filipino soy sauce preferred if you have it 0.5 cup white vinegar, cane vinegar (sukang maasim) preferred; distilled white vinegar works 10 cloves garlic, half crushed, half left whole 1 medium onion, sliced 3 dried bay leaves 1 tsp whole black peppercorns, or 1 teaspoon ground black pepper 1 cup water, added as needed to keep the liquid about three-quarters up the chicken 2 tbsp vegetable oil, neutral oil 1 tsp sugar, optional, to balance the sharpness salt, to taste green onions or cilantro, chopped, for garnish steamed white rice, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine the soy sauce, vinegar, crushed garlic and black pepper in a bowl or zip-top bag, add the chicken and turn to coat. Marinate at least 20 minutes, or up to overnight in the refrigerator.2 Step 2: Heat the oil in a heavy pot or deep skillet over medium-low heat. Cook the onion, stirring often, until soft and lightly caramelized, about 8 minutes.3 Step 3: Add the whole garlic cloves and bay leaves and cook for 2 to 3 minutes until fragrant.4 Step 4: Push the onions aside, add a little oil to the pot, and raise the heat to medium-high. Lift the chicken from the marinade, reserving the marinade, and sear skin side down until browned, 1 to 2 minutes per side.5 Step 5: Return all the chicken to the pot, add the reserved marinade and enough water so the liquid comes about three-quarters of the way up the chicken. Bring to a gentle boil.6 Step 6: Reduce the heat to low, cover, and simmer gently for about 30 minutes, turning the pieces halfway, until the chicken is fork-tender and cooked through to an internal temperature of 165°F (74°C).7 Step 7: Uncover, increase the heat to high, and reduce the sauce for 3 to 5 minutes until it coats a spoon. Stir in the sugar if using, taste, and season with salt as needed.8 Step 8: Garnish with green onions or cilantro and serve hot with steamed white rice.getsaucepan.com/r/7ff4d97e-67d6-50b2-b289-dd08d337bbed
Cook this in Saucepan Chicken Adobo as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
