Filipino Chicken Adobo Classic (Printable)

Tender chicken braised in a savory, tangy sauce enriched with garlic and spices.

# 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 with soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Toss to coat thoroughly. Refrigerate for 30 minutes to 8 hours.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry using paper towels.
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.
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 continue simmering for 10 to 15 minutes to thicken the sauce. Skim excess fat if desired.
06 - Taste and adjust seasoning accordingly. Discard bay leaves. Serve hot over steamed white rice and garnish with chopped scallions if desired.

# Expert Advice:

01 -
  • The sauce gets silky and glossy when you let it reduce just right, clinging to the chicken in a way that feels almost luxurious for such a humble dish.
  • It's one of those magical recipes where a few pantry staples transform into something that tastes like you've been cooking it for hours.
  • Leftovers taste even better the next day when the chicken absorbs all that savory, tangy goodness.
02 -
  • The chicken must be completely dry before it hits the hot oil, or you'll end up with a sad, steamed mess instead of a proper sear.
  • Don't skip the marinating step—it's what transforms the chicken from bland to fall-apart tender, and the acid in the vinegar does the work you might otherwise waste time on.
03 -
  • Brown sugar is optional, but those few grams add a subtle sweetness that softens the vinegar's edge and makes the sauce glossier.
  • Don't rush the simmering stage; low and gentle is how the chicken becomes fall-apart tender without drying out.
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