Filipino Chicken Adobo (Printable)

Tender chicken cooked in a tangy blend of vinegar, soy, garlic, and spices served with steamed rice.

# What You Need:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - ⅓ cup soy sauce (80 ml)
03 - ⅓ cup cane vinegar or white vinegar (80 ml)
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 (120 ml)

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions, for garnish (optional)

# How To Make It:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat and marinate for at least 30 minutes or up to 8 hours refrigerated.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry thoroughly with paper towels.
03 - Heat cooking oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and brown for 3 to 4 minutes per side.
04 - Pour reserved marinade and water into the skillet. Bring to a boil, reduce heat, cover, and simmer for 25 minutes, turning chicken halfway through.
05 - Uncover and continue simmering for 10 to 15 minutes, allowing sauce to thicken. Skim any excess fat as desired.
06 - Discard bay leaves, adjust seasoning to taste, and serve hot over steamed rice garnished with scallions if preferred.

# Expert Suggestions:

01 -
  • The chicken becomes so tender it falls from the bone, and the sauce clings to every bite like it was meant to be there.
  • It's genuinely simple—no complicated techniques, just good ingredients doing what they're supposed to do.
  • This tastes even better the next day, making it perfect for meal prep or feeding unexpected guests.
02 -
  • The magic happens when you don't rush the reduction—that last 10–15 minutes uncovered is when the sauce becomes glossy and clings to the chicken instead of swimming in liquid.
  • Your soy sauce and vinegar are already salty, so taste before adding more salt; you might not need it.
  • If the skin sticks to the pan during browning, leave it alone—it's meant to crisp up and will release when it's ready.
03 -
  • If your sauce is too thin after braising, remove the chicken and boil it hard until it coats the back of a spoon—usually 3–5 minutes. If it's too salty or vinegary, a pinch of sugar softens the edge without making it sweet.
  • Make a double batch and freeze half; you'll thank yourself when you need dinner in 20 minutes with this waiting in the freezer.
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