Moe’s Adobo Chicken Recipe
Moe’s Adobo Chicken is a rich, tangy, and garlicky Filipino classic made with tender chicken thighs simmered in soy sauce, vinegar, and spices—comforting, bold, and perfect for weeknight meals.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Measuring cups and spoons
- Tongs or cooking spoon
- Knife and Cutting Board
- Serving Dish
Ingredients
- 8 bone-in skin-on chicken thighs (Moe insists this cut absorbs the flavors best)
- 1/2 cup soy sauce preferably a Filipino brand for authenticity
- 3/4 cup white vinegar or cane vinegar
- 1 whole head of garlic peeled and smashed (yes, the whole head!)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar adjust to taste
- 3 tablespoons vegetable oil you can also use coconut oil for a more tropical flavor
- 1 cup of water
- Salt to taste
- Chopped scallions and steamed rice for serving
Instructions
- Heat oil in a large pot over medium heat.
- Sear the chicken thighs (skin-side down) until golden brown, then flip.
- Add garlic, soy sauce, vinegar, bay leaves, peppercorns, brown sugar, and water.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30 minutes, flipping chicken halfway.
- Remove lid and simmer uncovered for another 10–15 minutes to thicken the sauce.
- Taste and adjust salt or sugar as needed.
- Serve hot
