Filipino Chicken Adobo (Printable)

Tender chicken braised in savory soy-vinegar sauce with garlic and aromatics. This Filipino classic delivers tangy, slightly sweet comfort in every bite.

# 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

# How to Prepare:

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 and reserve the liquid. Pat chicken pieces dry with paper towels. Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
03 - If using onions, add to the pan and sauté for 2 minutes until softened. Pour in the reserved marinade and water. Add potatoes if desired. Bring the mixture to a gentle simmer.
04 - Cover the pan, reduce heat to low, and cook for 25-30 minutes. Stir occasionally to ensure even cooking. Continue until chicken is tender and reaches an internal temperature of 165°F.
05 - Uncover the pan and simmer for an additional 10-15 minutes. Allow the sauce to reduce and thicken to your preferred consistency. Adjust seasoning if needed and discard bay leaves before serving.
06 - Plate the chicken with sauce over steamed jasmine or white rice. Garnish with chopped scallions or fried garlic if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce creates itself while you barely lift a finger
  • Leftovers develop an even deeper, more complex flavor overnight
02 -
  • The vinegar smell will be strong at first but mellows beautifully into the sauce
  • Resist stirring too often or the chicken might fall apart before you want it to
03 -
  • Pat the chicken really dry before searing for better browning
  • Let the sauce reduce until it's slightly sticky and glossy

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