Filipino-Style Adobo Chicken Legs

Savory, tangy, and fall-off-the-bone tender—your go-to comfort meal in one pot.

Serves: 4
Prep Time: 5 minutes
Cook Time: 45–50 minutes

Ingredients

• 2–2½ lbs pre-marinated adobo chicken legs (soy sauce, garlic, ginger, bay leaf, vinegar, salt)

• 1 tbsp neutral oil

• 1 cup water

• 1 tsp black peppercorns (optional)

• 1 tbsp brown sugar (optional, for balance)

• Steamed rice, for serving

• Optional garnish: sliced scallions, crispy garlic, or pickled red onions

Instructions

1. Sear the chicken:
   In a large Dutch oven or deep skillet, heat oil over medium-high heat. Remove chicken from marinade (reserve the liquid) and pat skin dry. Sear chicken skin-side down in batches until golden brown, about 3–4 minutes per side.

2. Simmer:
   Return all chicken to the pot. Add reserved marinade, 1 cup water, peppercorns (if using), and brown sugar (if using). Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes, flipping once halfway through.

3. Reduce the sauce:
   Uncover and simmer for another 10–15 minutes, spooning sauce over the chicken occasionally, until the sauce thickens slightly and coats the back of a spoon.

4. Serve:
   Plate over hot steamed rice and spoon the sauce generously over the top. Garnish with scallions, fried garlic, or something pickled if you want brightness.

Chef’s Tip:

Adobo is even better the next day. Store the chicken in the sauce overnight to let the flavor deepen—then reheat gently and serve with rice or make adobo fried rice with leftovers.