Filipino Chicken Adobo Classic (Printer View)

Tender chicken braised in a tangy soy and vinegar sauce with garlic and spices.

# Components:

→ 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)

# Method:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss to coat evenly. Marinate for at least 30 minutes or up to 8 hours refrigerated.
02 - Remove chicken from marinade, reserving liquid. Pat chicken dry with paper towels to ensure proper browning.
03 - Heat oil in large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and brown for 3 to 4 minutes per side until golden.
04 - Add reserved marinade and water to skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken halfway through.
05 - Uncover and continue simmering 10 to 15 minutes until sauce thickens. Skim excess fat if desired.
06 - Adjust seasoning to taste and discard bay leaves. Serve hot over steamed rice, garnished with scallions if desired.

# Expert Advice:

01 -
  • The chicken becomes impossibly tender, falling off the bone without any cream or cream cheese—just time and those two best friends, vinegar and soy.
  • It tastes even better the next day, and tastes nothing like restaurant adobo that's too thick or too sweet.
  • One pot, minimal fuss, and you look like you've been cooking Filipino food your whole life.
02 -
  • Patting the chicken dry is not negotiable—wet chicken will never brown properly, and you need that crispy skin for texture and flavor.
  • Resist the urge to cook it on high heat thinking it'll be faster; the braising time is when the magic happens, and rushing means tough, stringy chicken.
03 -
  • If your sauce seems too thin after the chicken is cooked, remove the chicken to a plate and let the sauce simmer uncovered for a few extra minutes until it coats a spoon.
  • Save the rendered chicken fat from the top of the sauce—it's liquid gold for cooking tomorrow's rice or vegetables.
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