Chicken Adobo
intro
Tangy, savory, garlicky braised chicken simmered in soy, vinegar, and warm spices, the iconic Filipino comfort dish perfect served over fluffy steamed rice.
Ingredients
Steps
Marinate the chicken
Pat 800g bone-in, skin-on chicken thighs completely dry with paper towels, then place in a large glass mixing bowl. Pour in 120ml low-sodium soy sauce, add 6 crushed garlic cloves (half the total garlic), and 3 dried bay leaves. Toss to coat every piece evenly, then let marinate at room temperature for 10 minutes, reserving the remaining garlic for later cooking.
Sear the chicken
Heat 30ml (2 tablespoons) neutral cooking oil in a heavy-bottomed Dutch oven over medium-high heat (180°C/350°F). Lift chicken from the marinade, letting excess sauce drip back into the bowl, and reserve all leftover marinade. Place chicken skin-side down in the hot oil, sear 4 minutes per side until deep golden brown on both surfaces. Transfer seared chicken to a clean plate and set aside.
Sauté the aromatics
Lower pan heat to medium (150°C/300°F), using the rendered chicken fat and remaining oil in the pan. Add the 150g sliced yellow onion and remaining 6 crushed garlic cloves, sauté for 3 minutes until soft and fragrant, stirring constantly to avoid burning the garlic. Add 1 tablespoon whole black peppercorns and toast for 30 seconds until their spicy aroma releases.
Build the braising liquid
Pour the reserved leftover marinade, 80ml cane vinegar, 12g (1 tablespoon) light brown sugar, and 120ml water into the pan with the aromatics. Stir once to fully dissolve the brown sugar, then bring the liquid to a gentle rolling boil over medium-high heat, about 3 minutes. Do not stir the liquid once it reaches a boil to allow the vinegar’s harsh edge to mellow.
Braise the chicken
Return the seared chicken thighs to the pan, nestling them into the braising liquid so each piece is half-submerged. Reduce heat to low (120°C/250°F), cover the pan with a tight-fitting lid, and simmer for 18 minutes, flipping each chicken piece once at the 9-minute mark to ensure even flavor absorption.
Reduce sauce and serve
Uncover the pan, turn heat up to medium, and simmer the sauce uncovered for 5 minutes until it thickens to a glossy, syrupy consistency that coats the back of a spoon. Discard the bay leaves before serving. Serve hot over steamed white rice, spooning extra thick sauce over each chicken portion.
Tips
2.Use bone-in, skin-on chicken thighs for the juiciest result; lean boneless, skinless chicken breast will dry out quickly during the low braise and won’t absorb sauce flavor as well.
3.For extra umami depth, add 15ml (1 tablespoon) fish sauce to the braising liquid, but reduce soy sauce by the same amount to avoid over-salting the dish.
OMG this was SO good! I’ve been intimidated to make Filipino adobo for years because I thought it needed a ton of hard-to-find ingredients, but this recipe was so straightforward! Total cook time was right at 45 minutes just like it said, no fancy steps required. My kids devoured every bite and asked for seconds before they even finished their first helping. Perfect for a chaotic weeknight family dinner, will absolutely be adding this to our regular rotation.
Total game changer for my Sunday meal prep! I made a double batch on Sunday and ate it for lunch all week, and the flavor got even better every day it sat in the fridge. I served it over jasmine rice with a side of steamed broccoli and all my coworkers kept stopping by my desk to ask what smelled so good. 10/10, will make again and again.
Brought this to our neighborhood block party potluck last weekend and the whole pan was gone in 20 minutes! Only reason I’m not giving 5 stars is I wish it had a little more tang, so next time I’ll probably add an extra splash of vinegar. Otherwise super easy to make, even for a guy who usually only burns hot dogs on the grill. Will definitely be making this for future get-togethers.
Made this in my tiny dorm kitchen with just a single pot and it came out perfect! I didn’t even have to run to the special grocery store, I had all the ingredients (soy sauce, vinegar, garlic, chicken) already in my mini fridge and pantry. Way cheaper and tastier than ordering takeout, I’m gonna text this recipe to all my friends on the dorm floor.
I grew up eating my dad’s chicken adobo and was nervous no recipe would live up to that childhood memory, but this came SO close! The balance of salty soy, tangy vinegar, and sweet garlic was exactly what I remembered. I added a couple hard boiled eggs to the sauce the last 10 minutes of cooking like my dad always does, and it made me feel right at home.
Really solid recipe! I seared the chicken skin first until it was crispy before adding the sauce, which gave it a great extra texture that my whole family loved. Only note is I felt like the sauce was a little thin for my taste, so I simmered it uncovered for an extra 5 minutes to thicken it up, which did the trick. Would recommend.
Just finished making this for dinner tonight and wow, the flavor is unreal! I’ve tried a couple other adobo recipes online before and they always felt too complicated or the flavor was off, but this one is perfect. Served it with garlic fried rice and some pickled papaya on the side, and my roommate said it’s the best thing I’ve ever cooked. 10/10 no notes.
First time making any Filipino dish ever and this was so easy to pull off! I was worried I’d mess up the flavor ratios but the measurements were spot on. My wife, who is Filipino, took one bite and said it tasted just like her mom’s cooking. Win for this amateur cook! Now I just need to learn how to make lumpia to go with it.
So happy I found this recipe! I have a gluten sensitivity so I swapped the regular soy sauce for tamari, and it turned out absolutely perfect, no weird aftertaste or anything. It’s so hard to find easy weeknight recipes that don’t require a ton of substitutions to fit my diet, but this one was a home run. My whole family loved it, even my super picky 7 year old.
Made this for my friend’s birthday dinner since she’s been craving comfort food, and it was a big hit! I used boneless skinless thighs instead of bone-in because that’s what I had in the freezer, and it still came out super juicy and flavorful. Next time I’ll definitely use bone-in for extra depth, but even with the swap it was delicious.
Great high protein meal option for my cut! I used chicken breast (I know, I know, traditional is thighs) but I pounded it thin so it didn’t dry out, and the sauce kept it super moist. Paired it with cauliflower rice for a lower carb option and it kept me full for hours. Super macro-friendly if you adjust the portions, will be making this regularly.
Y’all, I was skeptical about a chicken recipe with no fancy spices or roux, but this absolutely blew my mind. That slow simmer in the soy, vinegar, and garlic makes the most flavorful, fall-off-the-bone chicken I’ve ever made. I served it with collard greens and cornbread for a little Southern-Filipino fusion night, and my husband asked when we’re having it again before we even finished eating.
Just made this for my husband for our first married weeknight dinner and it was a total success! I was so nervous to cook something new after burning the pasta on our first night married, but this recipe was foolproof. He said it’s restaurant quality, and I felt like a total pro making it. Easy, delicious, minimal cleanup, what more could you ask for?