Filipino Chicken Adobo Classic (Printable)

Savory chicken slowly braised in a tangy soy and vinegar sauce with aromatic garlic and spices.

# What You’ll Use:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/3 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
07 - 1 tablespoon brown sugar (optional)
08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions for garnish (optional)

# How-To:

01 - In a large bowl, mix chicken with soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss to coat thoroughly and marinate for 30 minutes to 8 hours in the refrigerator.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry using paper towels.
03 - Heat cooking oil in a deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and brown for 3 to 4 minutes per side.
04 - Add reserved marinade and water to the skillet. Bring to a boil, then lower heat to a simmer. Cover and cook for 25 minutes, turning chicken halfway through.
05 - Uncover and simmer an additional 10 to 15 minutes to thicken sauce, skimming excess fat if necessary.
06 - Discard bay leaves, adjust seasoning to taste, and serve hot atop steamed white rice. Garnish with scallions if desired.

# Expert Advice:

01 -
  • The chicken becomes so tender it practically dissolves on your tongue, with skin that's somehow crispy and silky all at once.
  • One pot does almost everything—there's barely any cleanup, which feels like a small miracle on a weeknight.
  • It tastes better the next day, so you can make it ahead and actually enjoy your evening instead of cooking.
02 -
  • Don't overcrowd the pan when browning—if the chicken steams instead of sears, you lose that crucial crust that makes adobo sing.
  • The sauce will seem thin at first, but it concentrates as it simmers; patience here is everything.
03 -
  • Don't skip the marinating step—those 30 minutes to overnight make the difference between good adobo and the kind people remember.
  • If your sauce breaks or looks greasy, skim the fat and add a splash of water, then simmer uncovered until it comes back together silky and rich.
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