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Chicken Adobo

Chicken adobo is a Filipino braised chicken dish with fall-apart tender thighs cooked in a bold soy-vinegar sauce with garlic and bay leaves. Marinated first for tangy, savory depth, then browned and simmered until the sauce reduces into a glossy glaze for spooning over steamed rice.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Marinating 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Filipino
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Chicken Adobo
  • 5 bone-in chicken thighs Use 4-6 thighs.
  • 0.5 cup soy sauce For marinating and braising.
  • 0.5 cup white or cane vinegar Add directly to the marinade.
  • 1 whole head garlic, cloves smashed Smashed garlic helps infuse the sauce.
  • 3 bay leaves Use whole bay leaves.
  • 1 tsp whole black peppercorns Keep peppercorns whole for bursts of flavor.
  • 2 tbsp vegetable oil Used for browning.
  • 1 tbsp brown sugar Optional—adds a gentle gloss and balance.
  • 1 steamed rice For serving.
  • 1 green onions For serving.

Equipment

  • 1 large pan

Method
 

Marinate
  1. In a bowl, marinate the chicken thighs with soy sauce, vinegar, smashed garlic, bay leaves, and whole black peppercorns for 30 minutes.
  2. While the chicken marinates, let the garlic and pepper flavor infuse for tangy, savory depth.
Brown and braise
  1. Heat the vegetable oil in a large pan over medium-high heat, then remove the chicken from the marinade and brown skin-side down for 4-5 minutes until golden.
  2. Pour the marinade back over the chicken, then bring the liquid to a boil.
  3. Reduce heat to medium-low, cover, and braise for 25 minutes.
Reduce and serve
  1. Uncover the pan and add the optional brown sugar, then increase heat to medium.
  2. Cook uncovered for 10-15 minutes until the sauce reduces and glazes the chicken.
  3. Serve the braised chicken adobo over steamed rice and top with green onions.

Notes

For best flavor, keep the chicken fully in the marinade for the full 30 minutes, then brown without crowding so the skin turns golden. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze for up to 2 months. If you want it less tangy, reduce vinegar to 1/3 cup while keeping the soy sauce at 1/2 cup.