Filipino Chicken Adobo Classic (Print)

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

# Components:

→ 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)

# Directions:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss thoroughly and refrigerate for at least 30 minutes or up to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat the chicken pieces dry with paper towels.
03 - Heat oil in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and brown for 3 to 4 minutes per side.
04 - Pour reserved marinade and water into the pan. 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 10 to 15 minutes until the sauce thickens. Skim off excess fat if desired.
06 - Discard bay leaves, taste and adjust seasoning. Serve hot over steamed rice with optional scallion garnish.

# Expert Advice:

01 -
  • The kitchen fills with an intoxicating smell of garlic and vinegar as it braises—it's the scent of comfort taking shape.
  • Chicken thighs stay juicy and fall-apart tender, unlike white meat that can dry out if you're not careful.
  • It gets better the next day, making it the perfect dish to cook ahead for a less stressful weeknight.
02 -
  • Don't skip the searing step—browning the chicken develops a depth of flavor that simmering alone can never achieve, and it creates a textural contrast that makes the dish memorable.
  • If your sauce hasn't thickened after 45 minutes, turn up the heat and let it bubble uncovered for a few more minutes; the reduction is what makes every spoonful rich and cling to the rice.
03 -
  • Day-old adobo tastes even better than when freshly made—the flavors continue to meld, so it's genuinely smart to cook it the day before.
  • If you accidentally over-salt it, a teaspoon of brown sugar or a splash of water can help balance it; taste as you go and don't be afraid to adjust.
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