Description

Filipino Chicken Adobo is a classic dish known for its savory, tangy, and slightly sweet flavor profile. Tender chicken thighs are simmered in a flavorful marinade of soy sauce, vinegar, garlic, bay leaves, and black pepper, resulting in a comforting main course perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

Main Ingredients

2 lbs (900g) bone-in, skin-on chicken thighs or drumsticks

Marinade

1/2 cup soy sauce
1/2 cup cane or white vinegar
6 cloves garlic, minced
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar (optional, for a touch of sweetness)

For Cooking

1 tablespoon vegetable oil
1 cup water (more as needed)

To Serve

Steamed white rice
Sliced scallions, for garnish (optional)

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Instructions

Marinate the Chicken – In a large bowl or resealable bag, combine the chicken thighs with soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, and brown sugar if using. Toss well to coat the chicken thoroughly. Let marinate for at least 30 minutes, or refrigerate for up to overnight for even more flavor.
Sear the Chicken – Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserving the marinade for later), and sear pieces skin-side down in batches until lightly browned, about 2-3 minutes per side. Set seared chicken aside on a plate.
Simmer with Marinade – Return all chicken pieces to the pot. Pour the reserved marinade and 1 cup water over the chicken. Bring to a boil, then lower heat to a gentle simmer.
Braise the Chicken – Cover the pot and braise the chicken for 25-30 minutes, occasionally spooning sauce over the pieces. Remove the lid for the last 10 minutes to allow the sauce to reduce and thicken slightly. If the sauce reduces too quickly, add a splash more water.
Serve – Discard bay leaves. Serve the chicken hot, spooned over steamed white rice, with a generous drizzle of the adobo sauce. Garnish with sliced scallions if desired.

Notes

For the best flavor, marinate the chicken overnight.
Adjust the amount of vinegar and soy sauce to tailor the tanginess and saltiness to your liking.
Chicken Adobo keeps well in the refrigerator and gets even tastier the next day!
You can add potatoes or hard-boiled eggs to stretch the dish further.

Nutrition

Serving Size: 1/4 recipe (about 2 pieces chicken + sauce)
Calories: 350
Sugar: 3g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 30g
Cholesterol: 140mg