Authentic Filipino Chicken Adobo
This is the only Chicken Adobo recipe you'll ever need! Tender, juicy chicken braised in a perfectly balanced savory, tangy, and garlicky sauce. Easy to make and incredible for meal prep.
Ingredients
- 2-3 lbs bone-in skin-on chicken thighs
- 1 cup soy sauce
- 1 cup cane vinegar or white vinegar
- 6-8 garlic cloves smashed
- 1 onion sliced
- 3-4 dried bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp cooking oil
- 1 tbsp brown sugar optional
Instructions
- In a large bowl, combine chicken, soy sauce, and half of the smashed garlic. Marinate for at least 30 minutes (or up to 24 hours).
- Heat oil in a Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and pat dry.
- Brown chicken skin-side down for 5-7 minutes per side until golden. Remove and set aside.
- In the same pot, add onion and remaining garlic. Cook for 2-3 minutes until fragrant.
- Return chicken to pot. Add reserved marinade and enough water to almost cover chicken (1.5-2 cups).
- Add bay leaves and peppercorns. Pour in vinegar but DO NOT STIR.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
- Remove cooked chicken. Increase heat to high and boil sauce uncovered for 5-10 minutes until it reduces to a sticky glaze.
- Return chicken to pot and toss in the sauce. Serve immediately over steamed rice.
Video
Notes
Notes:
- Don't stir the vinegar! This is the secret to perfect adobo
- Using bone-in, skin-on chicken is essential for the deepest flavor
- Tastes even better the next day as flavors continue to develop
- For a creamy version, stir in ΒΌ cup of coconut milk at the end