Filipino Chicken Adobo (Print Version)

Tender chicken simmered in a tangy soy-vinegar blend with garlic and spices, perfect with steamed rice.

# What You'll Need:

→ 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)

# How to Make:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat evenly. 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 to ensure proper browning.
03 - Heat cooking oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and brown 3 to 4 minutes per side until golden.
04 - Pour reserved marinade and water into the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken once halfway through.
05 - Uncover the skillet and continue simmering for 10 to 15 minutes to thicken the sauce. Skim excess fat if desired.
06 - Adjust seasoning to taste and discard bay leaves. Serve hot over steamed rice, garnished with chopped scallions if using.

# Expert Advice:

01 -
  • The sauce becomes this silky, deeply savory glaze that sticks to every piece of chicken—no cream needed, just time and good ingredients.
  • One pot, minimal cleanup, and it tastes even better the next day when the flavors have made friends with each other.
02 -
  • Don't skip the marinade time; even 30 minutes makes a difference, but 8 hours is when the chicken becomes almost velvet-like in texture.
  • The skin-side-down sear is what separates good adobo from great adobo—it's worth protecting that pan space for it.
03 -
  • Make a double batch and freeze half—adobo actually tastes better after a day or two when the flavors fully marry.
  • If your sauce reduces too quickly, add water; if it's still thin after simmering, remove the chicken, crank up the heat, and reduce the sauce until it clings to a spoon.
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