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Filipino Chicken Adobo with glossy soy-vinegar sauce, garlic, bay leaves, black pepper, and white rice.

Filipino Chicken Adobo

Tender Filipino chicken braised in a glossy soy-vinegar sauce with garlic, bay leaves, and black pepper.
Servings 4 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Equipment

  • Large Dutch oven or skillet
  • Tongs
  • Wooden spoon
  • Measuring cups
  • Rice cooker or saucepan

Ingredients

Chicken and Marinade

  • 2 lb bone-in chicken thighs skin-on or skinless
  • 1/2 cup soy sauce regular or low-sodium
  • 1/2 cup cane vinegar or rice vinegar
  • 8 cloves garlic lightly crushed
  • 2 whole bay leaves
  • 1 tsp black peppercorns lightly crushed

Braise

  • 1 tbsp neutral oil for browning
  • 1 tbsp brown sugar optional, for balance
  • 1 cup water plus more if needed
  • 2 tbsp fresh scallions sliced, for garnish

To Serve

  • 4 cups cooked white rice
US Customary - Metric

Instructions

Marinate and brown:

  • Combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl. Marinate for 15 minutes while you prepare the pan.
  • Heat the oil in a large Dutch oven or skillet over medium-high heat. Lift the chicken from the marinade, reserving the liquid, and brown the pieces on both sides.

Braise the chicken:

  • Pour the reserved marinade into the pan and let it simmer for 2 minutes without stirring.
  • Add the water and brown sugar if using. Bring to a gentle simmer, cover, and cook for 30 minutes, turning the chicken once.
  • Uncover and simmer for 10 to 15 minutes more, until the chicken is tender and the sauce is glossy and slightly reduced.

Serve:

  • Taste the sauce and add a splash of water if it is too concentrated, or simmer a little longer if it is too thin.
  • Discard the bay leaves. Spoon the chicken and sauce over steamed rice and finish with scallions.

Notes

  • Do not skip the short vinegar simmer before adding the water; it helps the sauce taste balanced rather than sharply acidic.
  • For crispier chicken skin, transfer the cooked thighs to a sheet pan and broil briefly before serving.
  • Leftovers reheat gently in their sauce and keep refrigerated for up to 4 days.

Nutrition

Calories: 610kcalCarbohydrates: 48gProtein: 43gFat: 25gSaturated Fat: 7gCholesterol: 170mgSodium: 1320mgFiber: 1gSugar: 4g
Calories: 610kcal
Course: Main Course
Cuisine: Filipino
Keyword: Chicken Adobo, Filipino Chicken, Soy Vinegar Chicken