Filipino Chicken Adobo (Print Version)

Tender chicken braised in savory, tangy soy-vinegar sauce with garlic and spices. A beloved Filipino classic perfect with steamed rice.

# What You Need:

→ Chicken

01 - 2.6 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/2 cup soy sauce
03 - 1/2 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and crushed
05 - 2 bay leaves
06 - 1 tsp whole black peppercorns
07 - 1 tbsp brown sugar
08 - 1/2 cup water

→ For Cooking

09 - 2 tbsp vegetable oil
10 - 1 medium onion, sliced
11 - 2 medium potatoes, peeled and quartered
12 - Cooked jasmine or white rice, for serving
13 - Chopped scallions or fried garlic, for garnish

# Preparation Steps:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat well. Marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
02 - Remove chicken from marinade and reserve the marinade. Pat chicken pieces dry with paper towels.
03 - Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin side down and lightly brown on both sides, about 2-3 minutes per side. Work in batches if needed.
04 - Add onion to the skillet and sauté for 2 minutes until slightly softened.
05 - Pour in the reserved marinade and water. Add potatoes if using. Bring to a simmer.
06 - Cover, reduce heat to low, and cook for 25-30 minutes, stirring occasionally, until chicken is tender and cooked through.
07 - Uncover and simmer for another 10-15 minutes to reduce and thicken the sauce to your desired consistency.
08 - Adjust seasoning if necessary. Discard bay leaves. Serve hot with steamed rice, garnished with scallions or fried garlic if desired.

# Expert Advice:

01 -
  • The sauce creates this incredible umami bomb that makes you want to spoon it over everything
  • It's practically foolproof once you understand the vinegar-to-soy ratio that works for your taste
  • The leftovers develop this magical depth that makes next-day lunches something you actually look forward to
02 -
  • The vinegar never fully cooks out, so if you're sensitive to sharp flavors, start with less and adjust to your preference
  • Adobo tastes significantly better after resting in the refrigerator overnight, so don't be afraid to make it a day ahead
  • The sauce thickens as it cools, so don't panic if it seems thinner than restaurant versions when piping hot
03 -
  • Use a pot with a heavy bottom or Dutch oven for even heat distribution and better sauce reduction
  • Let the chicken rest in the sauce for at least 10 minutes before serving to let the flavors settle

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