Filipino chicken adobo classic (Print view)

Tender chicken simmered in a savory, tangy blend of vinegar, soy sauce, garlic, and spices.

# List of Ingredients:

→ Chicken

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

→ Marinade & Sauce

02 - ⅓ cup soy sauce
03 - ⅓ cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns or ½ teaspoon ground black pepper
07 - 1 tablespoon brown sugar (optional)
08 - ½ cup water

→ Finishing

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

# Step-by-Step Directions:

01 - In a large bowl, mix chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss to coat and marinate in the refrigerator for 30 minutes to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat dry with paper towels.
03 - Heat oil in a deep skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown for 3 to 4 minutes per side.
04 - Pour reserved marinade and water into skillet. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, turning chicken halfway through.
05 - Uncover and simmer for an additional 10 to 15 minutes to thicken sauce. Skim excess fat if desired.
06 - Discard bay leaves, adjust seasoning to taste, and serve hot over steamed rice with chopped scallions if desired.

# Expert Suggestions:

01 -
  • The sauce is addictively salty-sour-sweet, and somehow plain rice becomes the best part of the meal.
  • Bone-in chicken thighs don't dry out like breasts would; they absorb all that tangy richness and become impossibly tender.
  • It tastes even better the next day, so you can make it ahead and actually enjoy your evening instead of cooking at the last minute.
  • The whole house fills with this savory, garlicky aroma that makes everyone ask what you're cooking.
02 -
  • Don't skip the browning step even if you're in a hurry; those golden bits stuck to the bottom are flavor gold, and browning the chicken creates a fond that deepens the entire sauce.
  • If your sauce is still thin after 10 minutes of uncovered simmering, keep going—patience here means the difference between watery adobo and glossy, coat-the-back-of-a-spoon adobo.
  • The chicken keeps cooking as it sits, so pull it off the heat when it's just tender; overcooked chicken adobo falls apart into stringy disappointment.
03 -
  • Let the marinade come to room temperature for 15 minutes before browning the chicken; cold marinade will cool down the pan and prevent a proper sear.
  • For a deeper, richer adobo, add a small splash of coconut milk in the last 5 minutes of cooking, or stir in a teaspoon of fish sauce for an umami boost that tastes like you've cooked it three times longer than you actually did.
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