Filipino Chicken Adobo (Print Version)

Tender chicken braised in tangy vinegar, soy sauce, and garlic for rich, comforting flavors.

# What You Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/3 cup cane vinegar (or white vinegar)
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground black pepper)
07 - 1 tablespoon brown sugar (optional)
08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions, for garnish (optional)

# How To Make:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat thoroughly. Refrigerate and marinate for a minimum of 30 minutes or up to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat the chicken dry using paper towels to ensure even browning.
03 - Heat cooking oil in a large skillet or Dutch oven over medium-high heat. Place chicken pieces skin-side down and brown each side for 3 to 4 minutes until golden.
04 - Add reserved marinade and water to the skillet, bringing to a boil. Lower heat to simmer and cover. Cook for 25 minutes, turning chicken halfway through.
05 - Remove the cover and continue simmering for an additional 10 to 15 minutes until the sauce thickens. Skim excess fat as desired.
06 - Discard bay leaves, adjust seasoning to taste, and serve immediately over steamed white rice. Garnish with chopped scallions if preferred.

# Expert Advice:

01 -
  • The sauce becomes this glossy, deeply savory reduction that clings to every piece of chicken in the best way.
  • It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
  • One pot, minimal hands-on time, and somehow tastes like you spent all day cooking.
02 -
  • Don't skip the browning step—that caramelized skin and meat layer is where so much flavor lives, and it's what separates this from just stewed chicken.
  • The sauce gets thicker and more concentrated as it reduces uncovered, so taste it near the end because the flavors become much more intense.
03 -
  • Use skin-on chicken thighs because they stay moist and the skin crisps up beautifully when browned, but bone-in means more flavor in the sauce.
  • Tasting the sauce before serving and adjusting salt and acid is the difference between good adobo and the kind that makes people ask for your recipe.
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