Filipino Chicken Adobo Classic (Printable Version)

Tender chicken braised in a tangy, savory blend of vinegar, soy sauce, and garlic, ideal for pairing with rice.

# Ingredient List:

→ Chicken

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)

# Steps:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss well to coat. Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry with paper towels.
03 - Heat cooking oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken pieces skin-side down and brown for 3 to 4 minutes per side until golden.
04 - Add reserved marinade and water to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken once halfway through.
05 - Uncover and continue simmering for an additional 10 to 15 minutes to allow the sauce to thicken. Skim off excess fat if desired.
06 - Discard bay leaves. Adjust seasoning to taste. Serve hot over steamed rice and garnish with chopped scallions if desired.

# Expert Advice:

01 -
  • The chicken becomes impossibly tender through the braising process, practically melting off the bone without any fussy cooking tricks.
  • One pot, minimal cleanup, and somehow the sauce tastes like it took all day to make.
  • It's naturally dairy-free and comes together in just an hour from start to finish.
02 -
  • Don't skip the browning step—that golden crust on the chicken is where the magic starts, and rushing through it changes the whole character of the dish.
  • The sauce should coat the back of a spoon and drip off slowly when it's done reducing; if it looks thin and watery, it needs more time and your patience will be rewarded.
03 -
  • Save a little of the braising liquid before serving—it's liquid gold for reheating leftovers or spooning over rice the next morning.
  • The longer the marinade sits, the more tender the chicken becomes, so if you have time, don't rush this step.
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