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Chicken Adobo Recipe

Chicken Adobo

Chicken Adobo is a classic Filipino dish featuring chicken braised in a savory, tangy sauce made of soy sauce, vinegar, garlic, bay leaves, and peppercorns. It is beloved for its simplicity and rich flavor. This recipe makes a comforting family meal with minimal effort.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg chicken thighs, bone-in, skin-on About 8 pieces.
  • 120 ml soy sauce
  • 90 ml cane vinegar (or white vinegar)
  • 120 ml water
  • 8 cloves garlic, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 3 pieces bay leaves
  • 1 tablespoon brown sugar Optional, for balance.
  • 1 tablespoon cooking oil
  • to taste salt About 1/2 teaspoon if needed.
  • 2 stalks scallions, sliced Optional garnish.

Equipment

  • 1 large skillet or Dutch oven with lid
  • 1 measuring cups and spoons
  • 1 tongs or spatula

Method
 

  1. Pat chicken pieces dry with paper towels. Optional: trim excess skin or fat.
  2. In a large bowl, combine chicken, soy sauce, half of the smashed garlic, and bay leaves. Marinate for at least 15 minutes.
  3. Heat oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade and brown pieces on both sides, about 2–3 minutes per side.
  4. Add the remaining garlic to the pan and sauté until fragrant for about 30 seconds.
  5. Pour in the reserved marinade, vinegar, water, peppercorns, and brown sugar (if using). Do not stir after adding vinegar until it comes to a simmer.
  6. Bring to a boil, then lower heat to a gentle simmer. Cover and cook for 20 minutes.
  7. Remove the lid and continue to simmer uncovered for another 15–20 minutes, turning chicken pieces occasionally, until sauce is reduced and slightly thickened.
  8. Taste and adjust seasoning with extra salt, if needed.
  9. Serve hot over steamed rice, garnished with sliced scallions if desired.

Notes

For a saucier adobo, add an extra 1/4 cup of water before simmering uncovered.
You can substitute chicken thighs with a mix of thighs and drumsticks, or use boneless pieces for quicker cooking, though flavor is best on the bone.
For a richer flavor, simmer the adobo a day ahead and reheat; the flavor deepens with rest.
Brown sugar is optional but adds a nice balance to the sour and salty profile.