Print

Filipino Chicken Adobo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Filipino chicken adobo is a savory, tangy, and comforting dish made by simmering chicken in a base of soy sauce, vinegar, garlic, bay leaves, and black pepper. The flavors deepen over time, and the result is tender, juicy chicken in a glossy, flavorful sauce — ideal over steamed rice.

Ingredients

  • 2 lbs bone‑in, skin‑on chicken thighs or drumsticks
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar or cane vinegar
  • 6–8 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1/2 cup water
  • 1–2 tablespoons brown sugar (optional, to balance acidity)
  • 1 tablespoon oil (for browning)

Instructions

  1. In a bowl or zip-top bag, combine soy sauce, vinegar, smashed garlic, bay leaves, and peppercorns. Add the chicken, turning to coat, and marinate for at least 30 minutes (or up to overnight for deeper flavor).
  2. Heat oil in a large pot or deep skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear, skin-side down first, until golden brown on all sides. Transfer seared chicken to a plate.
  3. Pour the reserved marinade into the pot, bring to a simmer, scraping up browned bits from the bottom.
  4. Return the chicken pieces to the pot. Add water to partially submerge the chicken.
  5. Bring to a gentle simmer; cook uncovered for 30–40 minutes, turning the chicken occasionally to ensure even cooking.
  6. As the cooking progresses, allow the sauce to reduce until it thickens to a glossy consistency. Taste and, if needed, add brown sugar to temper the acidity.
  7. Once the chicken is tender and sauce has reached your desired thickness, remove from heat.
  8. Serve hot over steamed white rice, spooning extra sauce over the top.

Notes

  • You can use boneless thighs for faster cooking, but bone‑in adds more flavor.
  • A splash of coconut milk can make a creamier “adobo sa gata” variation.
  • For heat, add a sliced chili or a dash of chili flakes when simmering.
  • Adobo often tastes better the next day, once flavors meld further.
  • To stretch the sauce, you can add a little more water during cooking, then reduce more at the end to concentrate flavors.

Nutrition

Find it online: https://recipesbyliza.com/filipino-chicken-adobo/