Filipino Adobo Alexiakimana The process takes 20 to 25 minutes depending on the quality of the chicken. however, feel free to cook longer in low heat for a super tender chicken adobo. add the vinegar. this can also be added as a part of the marinade. let it cook for 10 minutes and then add sugar and salt. i only add salt if needed. Cover the pot with a lid and turn the heat down to medium low. allow the chicken to simmer for 30 minutes, uncover and make sure the liquid is still at a good level, if not, add about ¼ cup of water. gently stir the chicken and cover the pot and allow the chicken to simmer for another 15 minutes.
Filipino Adobo Alexiakimana Add the reserved marinade, water, sugar and black pepper. bring it to a simmer then turn heat down to medium high. simmer 5 minutes. add chicken smooth side down. simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam like syrup. Instructions. add the chicken thighs, vinegar, soy sauce, garlic, peppercorns, bay leaves, and sugar to a large bowl. cover and marinate in the fridge for at least 30 minutes. place a large skillet or dutch oven over high heat and add the chicken mixture (including the juices). Refrigerate for 1 hour. remove the chicken from the soy sauce, allowing the excess to drip back into the bowl. transfer the chicken, skin side down, to a cold 12 inch nonstick skillet. set the soy sauce aside. place the skillet over medium high heat and cook until the skin is crisp and dark golden, 8 10 minutes. Bring to a boil. reduce the heat to maintain a simmer. cook uncovered until the chicken registers at least 165ºf in the thickest part, flipping each piece over halfway through, about 20 minutes total. when the chicken is almost ready, arrange a rack in the upper third of the oven and heat the oven to broil.
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