Go Back
–+ servings
Filipino chicken adobo with dark glossy soy vinegar glaze in a white bowl
Print Pin
4.80 from 12 votes

Filipino Chicken Adobo

Prep Time 40 minutes
Cook Time 50 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 380kcal

Ingredients

For the Marinade and Chicken

  • 2 lbs bone-in chicken thighs about 6-8 pieces
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar or cane vinegar
  • 8-10 cloves garlic peeled and crushed
  • 3-4 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon brown sugar

For Cooking

  • 1 tablespoon cooking oil
  • 1 cup water

For Serving

  • steamed white rice
  • 2 green onions sliced thin

Instructions

  • Combine the chicken thighs, soy sauce, vinegar, crushed garlic, bay leaves, whole black peppercorns, and brown sugar in a large bowl. Cover and refrigerate for at least 30 minutes, or overnight for best results.
  • Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.
  • Heat the cooking oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Work in batches if needed.
  • Pour in the reserved marinade and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, flipping the chicken halfway through.
  • Remove the lid and let the sauce simmer uncovered for 15-20 more minutes until the sauce has reduced to a thick, glossy consistency.
  • Serve the chicken over steamed white rice and spoon the reduced sauce over the top. Garnish with sliced green onions.

Notes

  • Don't stir the vinegar when the sauce first comes to a boil. This Filipino cooking technique prevents the vinegar from tasting harsh.
  • Use bone-in chicken for the best flavor. The bones add richness to the braising liquid.
  • For a crispier finish, broil the braised chicken in the oven for 2-3 minutes before spooning the sauce over it.
  • Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.
  • This dish tastes even better the next day as the flavors continue to develop.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 12g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 165mg | Sodium: 1200mg | Fiber: 1g | Sugar: 6g