Filipino chicken adobo classic (Printable)

Tender chicken braised in savory, tangy vinegar and soy sauce with garlic and spices. Great with steamed rice.

# What You Need:

→ 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)

# Directions:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss well to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry with paper towels.
03 - Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin-side down and brown for 3 to 4 minutes per side.
04 - Pour reserved marinade and water into the skillet. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, turning chicken once halfway through.
05 - Uncover and continue simmering for 10 to 15 minutes to allow the sauce to reduce and thicken. Skim off excess fat if desired.
06 - Discard bay leaves, adjust seasoning to taste, and serve hot over steamed rice. Garnish with chopped scallions if desired.

# Expert Tips:

01 -
  • It's deeply satisfying with minimal effort—mostly just braising while you do something else.
  • The sauce is tangy and rich without being heavy, perfect over rice or eaten straight from the pot.
  • Bone-in chicken means more flavor, and the skin gets tender instead of rubbery when cooked this way.
02 -
  • Don't skip patting the chicken dry before searing—wet chicken won't brown, and browning is where half the flavor comes from.
  • The sauce thickens as it reduces, so taste it before you finish cooking; you might not need any of that optional brown sugar, or you might want more vinegar for tartness.
03 -
  • Save that leftover sauce—it freezes beautifully and becomes an instant flavor boost for rice, braised vegetables, or even scrambled eggs.
  • If you want more depth, add a splash of coconut milk at the very end or a few dried chilies during the braise for a hint of heat.
Go Back