Filipino Chicken Adobo Classic (Printable)

Tender chicken braised in a savory, tangy sauce with garlic and spices. Perfect with steamed rice.

# What You'll 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 garlic cloves, 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 Make It:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat thoroughly. Refrigerate and marinate for at least 30 minutes or up to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry with paper towels to ensure even browning.
03 - Heat cooking oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken pieces skin-side down and brown for 3 to 4 minutes per side until golden.
04 - Add reserved marinade and water to the browned chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken halfway through to ensure even cooking.
05 - Uncover the skillet and continue simmering for 10 to 15 minutes to thicken the sauce. Skim excess fat if desired for a cleaner finish.
06 - Discard bay leaves, taste, and adjust seasoning as needed. Serve hot over steamed white rice, garnished with chopped scallions if preferred.

# Expert Suggestions:

01 -
  • It asks almost nothing of you, just a little patience, and rewards you with layers of flavor that deepen the longer it sits.
  • The sauce clings to rice like it was meant to be there, and somehow tastes even better the next day when the chicken has soaked up every bit of tang and salt.
  • You can walk away from the stove and let it do its work, no babysitting, no stress, just the slow magic of braising.
02 -
  • Don't stir the pot too much once the chicken is braising, the vinegar needs time to mellow and lose its raw sharpness, and if you fuss with it too early the sauce will taste harsh.
  • Patting the chicken dry before browning is the difference between crispy skin and sad, rubbery skin, so take the extra 30 seconds to do it right.
  • If you're using regular soy sauce instead of low-sodium, taste before adding any extra salt, because the sauce can turn too salty as it reduces.
03 -
  • If you want the sauce extra thick and glossy, pull the chicken out at the end and let the liquid reduce on its own for a few more minutes, then pour it back over the meat.
  • Marinating overnight is a game changer, the flavors get deeper and the chicken becomes so tender it almost falls apart when you touch it with a fork.
  • Use a heavy pot with a tight lid, it traps the steam and keeps everything moist, and the even heat prevents scorching on the bottom.
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