Filipino Chicken Adobo Classic (Printable)

Tender chicken braised in vinegar and soy with garlic and spices, perfect alongside steamed rice.

# Components:

→ 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)

# Directions:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss thoroughly to coat. Marinate in the refrigerator for a minimum of 30 minutes or up to 8 hours.
02 - Remove chicken from the marinade, reserving the liquid. Pat chicken pieces dry with paper towels.
03 - Heat cooking oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken pieces skin-side down and brown each side for 3 to 4 minutes.
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 halfway through.
05 - Uncover and continue simmering for 10 to 15 minutes to reduce and thicken the sauce, skimming off excess fat as desired.
06 - Adjust seasoning to taste and discard bay leaves. Serve hot over steamed white rice, garnished with chopped scallions if preferred.

# Expert Advice:

01 -
  • The sauce is sticky, savory, and just tart enough that you'll find yourself spooning it over rice like it's liquid gold.
  • Bone-in chicken thighs stay impossibly tender while the vinegar works its magic, turning something humble into something crave-worthy.
  • It tastes even better the next day when all those flavors have gotten to know each other overnight in the fridge.
02 -
  • Don't skip the browning step, even though it feels like an extra task—that golden crust adds a savory depth that braising alone can't give you.
  • The sauce needs those final minutes uncovered to thicken; if you cover it the whole time, you'll end up with something more soup than adobo.
  • Bone-in chicken is non-negotiable here; boneless breasts will cook too fast and taste dry no matter how careful you are.
03 -
  • Use skin-on chicken thighs if you can find them—they're forgiving, flavorful, and the skin adds a textural contrast the finished dish really needs.
  • Don't be afraid to adjust the soy-to-vinegar ratio slightly based on taste; some people like it tangier, some prefer it saltier, and both versions are legitimate adobo.
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