Chicken Adobo
Chicken adobo is one of the best-loved dishes of the Philippines: chicken braised in vinegar, soy sauce, plenty of garlic, bay leaves and whole black peppercorns. Bone-in thighs stay juicy through the simmer, and reducing the sauce at the end turns it glossy, salty and tangy, just right for spooning over rice.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 50 mins
- Marinate
- 30 mins
- Total Time
- 1 hr 30 mins
- Servings
- 4 servings
How do you make Chicken Adobo?
Marinate 1.2 kg bone-in chicken thighs in 80 ml soy sauce, 120 ml vinegar, a head of crushed garlic, bay leaves and peppercorns for 30 minutes. Brown the chicken, add the marinade and 250 ml water, boil for 2 minutes, then cover and simmer for 25-30 minutes until tender and at least 74°C (165°F). Uncover and reduce the sauce for 8-10 minutes.
- Total time
- 1 hr 30 mins
- Calories
- 420 per serving
- Protein
- 38 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Braising
Ingredients
Adobo
To serve
Equipment
Large deep skillet or Dutch oven with a lid · Large bowl · Tongs · Instant-read thermometer
Quick Directions
Marinate the chicken
Put the chicken in a large bowl with the soy sauce, vinegar, garlic, bay leaves and peppercorns.
Brown the chicken
Lift the chicken out of the marinade, keeping the marinade and garlic, and pat the skin dry.
Add the marinade
Scoop the garlic out of the marinade and fry it in the pan for 1 minute.
Simmer
Lower the heat, cover and simmer gently for 25-30 minutes, turning the chicken once, until it is very tender and the thickest piece reads at least 74°C (165°F) away from the bone.
Reduce the sauce
Uncover, stir in the brown sugar if using, and simmer over medium heat for 8-10 minutes, spooning the sauce over the chicken, until the sauce has reduced by about half and looks glossy.
Serve
Serve the chicken over steamed rice with plenty of sauce and garlic spooned over, and scatter with green onions.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken adobo.
Marinate the chicken
Put the chicken in a large bowl with the soy sauce, vinegar, garlic, bay leaves and peppercorns. Turn to coat, cover and refrigerate for at least 30 minutes and up to overnight.
Brown the chicken
Lift the chicken out of the marinade, keeping the marinade and garlic, and pat the skin dry. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken skin side down for 5-6 minutes until golden, then turn and brown for 2 minutes more. Pour off all but about 1 tbsp of the fat.
Add the marinade
Scoop the garlic out of the marinade and fry it in the pan for 1 minute. Pour in the rest of the marinade and the water and bring to a boil. Let it bubble for 2 minutes without stirring to soften the sharp edge of the vinegar.
Simmer
Lower the heat, cover and simmer gently for 25-30 minutes, turning the chicken once, until it is very tender and the thickest piece reads at least 74°C (165°F) away from the bone.
Reduce the sauce
Uncover, stir in the brown sugar if using, and simmer over medium heat for 8-10 minutes, spooning the sauce over the chicken, until the sauce has reduced by about half and looks glossy. Taste it; if it is too salty, add a splash of water. Remove the bay leaves.
Serve
Serve the chicken over steamed rice with plenty of sauce and garlic spooned over, and scatter with green onions.
Recipe Tips
- Brown the chicken well before braising. The browned bits in the pan give the sauce much of its depth.
- For crisp skin, place the braised chicken skin side up under a hot grill (broiler) for 3-4 minutes before serving, while you reduce the sauce.
- Adobo tastes even better the next day, once the flavours settle. Make it a day ahead if you can.
Variations
- Adobo sa gata: stir in 200 ml coconut milk with the sugar in step 5 and simmer until the sauce is creamy.
- Boneless chicken thighs: shorten the covered simmer to 15-20 minutes, until they reach 74°C (165°F).
- Gluten-free: use tamari or a soy sauce labelled gluten-free.
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 38 g |
| Carbs | 6 g |
| Fat | 27 g |
| Saturated fat | 7.5 g |
| Fibre | 0.3 g |
| Sugar | 3.5 g |
| Sodium | 1350 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container, with its sauce, for up to 4 days.
- Freezer
- Freeze the chicken in its sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat, with a splash of water if the sauce is thick, until hot to 74°C (165°F).
Chicken Adobo FAQs
What vinegar is best for chicken adobo?
Filipino cane vinegar is traditional and gives a clean, mild tang. White distilled vinegar is the most common substitute, and rice vinegar works too. Apple cider vinegar makes a fruitier adobo.
Why shouldn't you stir adobo right after adding the vinegar?
Many Filipino cooks let the vinegar come to a boil and bubble for a couple of minutes before stirring or covering the pot. This softens its sharp, raw taste so the finished sauce tastes rounded rather than harsh.
Do you need to marinate chicken adobo?
It isn't essential, but marinating the chicken in the soy sauce, vinegar and garlic for 30 minutes to overnight in the fridge seasons the meat more deeply. You can also skip it and add everything straight to the pan.
Can I make chicken adobo with boneless chicken?
Yes. Boneless thighs work well; brown them, then simmer covered for 15-20 minutes, until they reach 74°C (165°F). Chicken breast also works but dries out more easily, so check it after 12-15 minutes.
How long does chicken adobo keep?
Chicken adobo keeps for up to 4 days in the fridge and 3 months in the freezer. The vinegar and soy sauce help the flavour develop, so many people think it tastes best the day after it is made.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
