Filipino Chicken Adobo
This classic Filipino adobo simmers chicken in vinegar, soy sauce, garlic, bay leaves, and peppercorns until the sauce turns glossy and deeply savory. Serve it with plenty of rice to catch every spoonful.
Total
60 min
Servings
4 servings
Level
Easy
Adobo is one of the most loved dishes in Filipino cooking, and every family makes it a little differently. This version uses chicken thighs and drumsticks, which stay tender as they simmer in a tangy, salty sauce.
The method is simple: marinate, brown, simmer, and reduce. “Reduce” means boiling a sauce gently so some water cooks off and the flavor becomes stronger.
The sauce is bold, so plain steamed rice is the natural partner. A crisp cucumber salad or simple greens on the side also work well.
01What you'll need
Ingredients
11 items · 4 servings
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup cane vinegar or distilled white vinegar
- 1/2 cup water, plus more if needed
- 8 garlic cloves, smashed and peeled
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 1 tablespoon brown sugar, optional
- 2 scallions, thinly sliced, for serving, optional
- Steamed white rice, for serving
02How to make it
Step-by-step
1. Marinate the chicken
Put the chicken in a large bowl or zip-top bag. Add the soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Turn the chicken to coat it well. Marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
2. Separate the chicken and marinade
Lift the chicken out of the marinade and let the extra liquid drip back into the bowl. Save all the marinade, garlic, bay leaves, and peppercorns. Pat the chicken dry with paper towels so it browns better in the pan.
3. Brown the chicken
Heat the oil in a large heavy pot or deep skillet over medium-high heat. Add the chicken skin-side down, working in batches if needed. Cook for 4 to 5 minutes per side, until browned. The chicken will not be cooked through yet.
4. Add the marinade
Return all the chicken to the pot. Pour in the reserved marinade with the garlic, bay leaves, and peppercorns. Bring the liquid to a boil, then lower the heat to a gentle simmer. A simmer means small bubbles are rising, not a hard boil.
5. Simmer until tender
Cover the pot and cook for 25 to 30 minutes, turning the chicken once or twice. The chicken is done when it is tender and reaches 165°F in the thickest part, away from the bone.
6. Reduce the sauce
Uncover the pot. If using brown sugar, stir it in now. Simmer for 8 to 12 minutes, until the sauce tastes balanced and lightly coats a spoon. If it gets too salty or thick, add a splash of water.
7. Serve with rice
Transfer the chicken to a serving dish and spoon the sauce over the top. Sprinkle with scallions if you like. Serve hot with steamed rice.
03From our kitchen
Cook's tips
- Make-ahead: Adobo often tastes even better the next day. Cook it fully, cool it, and refrigerate it in the sauce. Reheat gently on the stove with a splash of water if the sauce has thickened too much.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Chicken swaps: Bone-in thighs and drumsticks give the richest flavor. Boneless thighs also work, but they cook faster, usually in 18 to 22 minutes of simmering. Chicken breast can dry out, so use it only if you prefer lean meat and watch the cooking time closely.
- Vinegar choices: Filipino cane vinegar is traditional, but distilled white vinegar, rice vinegar, or apple cider vinegar can work. Avoid very sweet or strongly flavored vinegars unless you know you like them in savory dishes.
- Soy sauce note: Regular soy sauce gives a salty, deep sauce. If using low-sodium soy sauce, taste near the end and add a little salt if needed. If using dark soy sauce, use only part dark soy because it can make the sauce too intense.
- Troubleshooting the sauce: If the sauce tastes too sharp, simmer it a few more minutes or add the optional brown sugar. If it tastes too salty, add water a tablespoon at a time until it softens.
Cook's note
Do not stir the vinegar too much at the very start of simmering if you learned that rule from family recipes; many Filipino cooks let it boil briefly first to mellow the sharp edge. This recipe is forgiving, but giving the vinegar a few minutes to cook helps round out the sauce.
04Frequently asked
Questions & answers
Can I make adobo without marinating the chicken?
Yes. Marinating adds flavor, but you can still make a good adobo by browning the chicken, adding the sauce ingredients, and simmering until tender. If you skip the marinade, let the finished dish rest for 10 minutes before serving so the chicken can soak up more sauce.
Can I use pork instead of chicken?
Yes. Use pork shoulder or pork belly cut into 1 1/2-inch pieces. Simmer until tender, usually 60 to 90 minutes, adding water as needed. Pork adobo is richer and takes longer than chicken adobo.
Why is my adobo sauce too sour?
The vinegar may need more time to cook down. Simmer the sauce uncovered for a few extra minutes. You can also add 1 to 2 teaspoons of brown sugar or a splash of water to soften the sharpness.
Should adobo be saucy or dry?
Both styles exist. This recipe makes a saucy adobo for serving with rice. For a drier version, remove the cooked chicken, reduce the sauce more, then return the chicken and cook until it is glossy.
Can I add coconut milk?
Yes. Some regional versions use coconut milk. Add 1 cup coconut milk after the chicken is cooked through, then simmer uncovered for 8 to 10 minutes. The sauce will be creamier and less sharp.
05Keep cooking
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