Filipino Chicken Adobo (Printable)
Tender chicken braised in savory soy, vinegar, and aromatic spices for rich, comforting Filipino flavors.
# What You’ll 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, optional
08 - 1/2 cup water
→ For Cooking
09 - 2 tbsp vegetable oil
10 - 1 medium onion, sliced, optional
11 - 2 medium potatoes, peeled and quartered, optional
12 - Cooked jasmine or white rice, for serving
13 - Chopped scallions or fried garlic, for garnish, optional
# Directions:
01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat thoroughly. Marinate for at least 30 minutes in the refrigerator, or 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 oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin-side down and brown for 2 to 3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
04 - If using onions, add to the pan and sauté for 2 minutes until softened but not browned.
05 - Pour in the reserved marinade and water. Add potatoes if using. Bring to a simmer, then cover and reduce heat to low.
06 - Cook covered for 25 to 30 minutes, stirring occasionally, until chicken is tender and cooked through to an internal temperature of 165°F.
07 - Uncover and simmer for an additional 10 to 15 minutes to reduce and thicken the sauce until it reaches desired consistency. Discard bay leaves before serving.
08 - Adjust seasoning if necessary. Serve hot over steamed jasmine or white rice, garnished with chopped scallions or fried garlic if desired.
# Expert Advice:
01 -
- The sauce develops this incredible depth that somehow manages to be tangy, salty, and slightly sweet all at once, clinging to every inch of the chicken
- Its the kind of dish that tastes better the next day, if you can manage to save any leftovers
02 -
- The first time I made this, I rushed the reduction step and ended up with thin, watery sauce—now I give it those extra few minutes uncovered
- That initial sear is worth taking your time with, even if you're hungry and tempted to skip straight to the simmering part
03 -
- Don't skip the potatoes if you have time—they soak up all that sauce and become the best part of the dish
- Leftovers heated up the next day somehow taste even better, if that's possible