Filipino Chicken Adobo (Printable)
Tender chicken braised in savory soy, vinegar, and garlic sauce. A comforting Filipino classic ready in one hour.
# Ingredient List:
→ 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 Make:
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 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 until golden. Work in batches if necessary to avoid overcrowding.
04 - Add sliced onion to the pot and sauté for 2 minutes until softened and fragrant.
05 - Pour reserved marinade and water into the pot. Add potatoes if using. Bring to a simmer over medium heat.
06 - Cover pot, reduce heat to low, and cook for 25-30 minutes. Stir occasionally to ensure even cooking. Chicken is done when meat pulls easily from bone and internal temperature reaches 165°F.
07 - Uncover pot and continue simmering for 10-15 minutes. Sauce will reduce and thicken to a glossy consistency. Adjust cooking time based on desired sauce thickness.
08 - Taste and adjust seasoning if needed. Remove and discard bay leaves. Serve hot over steamed jasmine rice. Garnish with chopped scallions or crispy fried garlic if desired.
# Expert Tips:
01 -
- The balance of tangy vinegar and salty soy sauce creates an addictive flavor that somehow tastes even better the next day
- Everything cooks in one pan and the sauce thickens into something youll want to spoon over every bite of rice
02 -
- Vinegar must come to a full boil before you cover the pan or the sauce will taste raw and harsh
- The sauce will look too thin at first but it reduces dramatically in those final uncovered minutes
03 -
- Let the chicken marinate overnight if you have time because the difference in depth is remarkable
- Don't skip the searing step because those browned bits are what give the sauce its character