Filipino Chicken Adobo (Printable)

Tender chicken braised in tangy soy-vinegar sauce with garlic and spices, a comforting Filipino classic perfect over 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

# Directions:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss thoroughly to coat. Marinate for 30 minutes at minimum, or refrigerate overnight for deeper flavor penetration.
02 - Remove chicken from marinade and reserve the liquid. Pat chicken pieces completely dry with paper towels to ensure proper browning.
03 - Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin side down and sear until golden brown, approximately 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
04 - Add sliced onions to the pan and sauté for 2 minutes until softened and fragrant.
05 - Pour reserved marinade and water into the pan. Add quartered potatoes if using. Bring mixture to a gentle simmer.
06 - Cover pot, reduce heat to low, and cook for 25-30 minutes. Stir occasionally to ensure even cooking. Continue until chicken is completely tender and cooked through.
07 - Uncover the pot and continue simmering for 10-15 minutes. Allow sauce to reduce and thicken to desired consistency.
08 - Discard bay leaves and adjust seasoning if needed. Serve hot over steamed rice. Garnish with chopped scallions or crispy fried garlic if desired.

# Expert Hints:

01 -
  • The vinegar does something magical to the chicken, making it impossibly tender without any fancy techniques
  • It is one of those rare dishes that actually tastes better the next day, so make extra
02 -
  • The vinegar smell can be intense while cooking, but it mellows into something amazing I promise
  • Reducing the sauce at the end is what separates good adobo from great adobo, do not rush it
03 -
  • Pat the chicken dry before searing or you will not get that nice golden color
  • Use gluten free soy sauce if that matters to you, the dish works just as well

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