Filipino Chicken Adobo (Print Version)

Tender chicken braised in savory soy-vinegar sauce with garlic and spices, perfect over steamed rice.

# 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
08 - 1/2 cup water

→ For Cooking

09 - 2 tbsp vegetable oil
10 - 1 medium onion, sliced
11 - 2 medium potatoes, peeled and quartered
12 - Cooked jasmine or white rice, for serving
13 - Chopped scallions or fried garlic, for garnish

# Steps:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss thoroughly to coat. Marinate for at least 30 minutes or refrigerate overnight for deeper flavor penetration.
02 - Remove chicken from marinade and reserve the liquid. Pat each piece completely dry using paper towels to ensure proper browning.
03 - Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin side down and brown both sides for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
04 - Add sliced onion to the pan and sauté for 2 minutes until slightly softened and fragrant.
05 - Pour reserved marinade and water into the pan. Add potatoes if using. Bring mixture to a gentle simmer.
06 - Cover the pan, reduce heat to low, and cook for 25-30 minutes. Stir occasionally to ensure even cooking. Chicken is done when meat pulls easily from the bone and reaches internal temperature of 165°F.
07 - Uncover and continue simmering for 10-15 minutes to reduce and thicken the sauce to desired consistency. The sauce should coat the back of a spoon.
08 - Taste and adjust seasoning if needed. Remove and discard bay leaves. Serve immediately over steamed white rice, garnished with chopped scallions or fried garlic.

# Expert Tips:

01 -
  • The balance of tangy vinegar and salty soy sauce creates an addictive flavor profile youll crave
  • Its incredibly forgiving and actually tastes better the next day
  • Everything cooks in one pot, making cleanup almost effortless
02 -
  • The vinegar smell will be strong at first but transforms into something mellow and delicious as it cooks
  • Resist the urge to rush the sauce reduction step, this is where all the flavor concentrates
  • Dont skip searing the chicken first, that brown fond creates the depth that makes it taste authentic
03 -
  • Use cane vinegar if you can find it, it has a milder, sweeter profile than white vinegar
  • Add the potatoes only if you like them really soft, they practically melt into the sauce

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