Filipino Chicken Adobo Classic (Printable)

Tender chicken slowly braised in tangy vinegar, soy sauce, garlic, and spices for rich, deep flavors.

# What You Need:

→ 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)

# How To Make It:

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

# Expert Advice:

01 -
  • The sauce gets silky and rich as it reduces, coating every piece of chicken with a perfect sweet-salty-tangy balance.
  • Bone-in chicken thighs stay incredibly moist and actually taste like chicken, nothing like bland breast meat.
  • The whole thing comes together in about an hour, and you'll look like you've been cooking all day.
02 -
  • Don't skip browning the chicken—that golden crust adds depth and keeps the skin from turning rubbery as it braises.
  • The sauce needs to actually reduce uncovered at the end, otherwise it stays too thin and tastes watered down instead of concentrated and savory.
  • If your marinade smells overly vinegary or salty before cooking, don't panic—the cooking time mellows it out and transforms it into something complex and balanced.
03 -
  • Pat the chicken completely dry before browning—wet chicken won't crisp, it'll steam and stick to the pan.
  • If the sauce is too thin at the end, uncover the pan and let it bubble for a few more minutes; if it's too thick, add a splash of water and stir until you like the consistency.
Return