Filipino Chicken Adobo (Printable)

Tender chicken braised in savory soy-vinegar sauce with garlic and spices. Perfect comfort food served 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

# Directions:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat thoroughly. Marinate for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken pieces completely dry with 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 for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
04 - Add sliced onion to the pan and sauté for approximately 2 minutes until slightly softened and fragrant.
05 - Pour in the reserved marinade and water. Add quartered potatoes if using. Bring the 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 until chicken is tender and fully cooked through.
07 - Uncover the pan and continue simmering for an additional 10-15 minutes. Allow the sauce to reduce and thicken until it reaches your desired consistency.
08 - Remove and discard bay leaves. Adjust seasoning if needed. Serve immediately over steamed rice, garnished with chopped scallions or fried garlic if desired.

# Expert Advice:

01 -
  • The sauce hits every note simultaneously, salty tangy savory and just a hint of sweet
  • Its impossible to mess up and tastes better on day two than day one
02 -
  • The vinegar smell will be strong at first but it mellows into something amazing as it cooks
  • Resist the urge to stir too much once the sauce starts reducing or you won't get that beautiful glaze
03 -
  • Add coconut milk in the last ten minutes for adobo sa gata, the creamiest variation you'll ever taste
  • Mix in some pork shoulder for extra richness and depth

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