Chicken Adobo
This Filipino chicken adobo recipe delivers fall-apart tender chicken in a glossy, umami-rich sauce that's both tangy and savory. With just a handful of pantry staples and minimal prep work, you'll create a deeply flavorful dish that tastes even better the next day—perfect for meal prep and guaranteed to have everyone reaching for seconds.
Equipment
- Large Dutch oven or heavy-bottomed pot - 5-6 quart capacity for even heat distribution
- Tongs - For turning chicken without tearing skin
- Measuring cups and spoons
- Sharp knife - For smashing garlic
- Wooden spoon
- Paper towels - For patting chicken dry
Ingredients
- 3 lbs chicken thighs - 1.4 kg, bone-in and skin-on
- 3/4 cup soy sauce - 180 ml
- 3/4 cup white vinegar or apple cider vinegar - 180 ml
- 1 cup water - 240 ml
- 8 cloves garlic - smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil - for browning
Instructions
- Remove chicken from refrigerator and let sit at room temperature for 15-20 minutes. Pat completely dry with paper towels, smash garlic cloves and remove skins, and measure all liquids.
- Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, brown chicken skin-side down for 5-6 minutes, flip and brown 3-4 minutes more, then transfer to a plate.
- Lower heat to medium, add smashed garlic and sauté 1 minute until fragrant. Pour in soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar, stirring until sugar dissolves.
- Return chicken to pot, bring to a boil, then reduce to low heat and cover. Simmer for 30 minutes without stirring.
- Flip chicken pieces, continue simmering uncovered for 15-20 minutes until chicken is fall-apart tender and sauce has reduced by one-third.
- Taste and adjust seasoning if needed, remove bay leaves, and serve immediately over steamed white rice with sauce drizzled over top.
Notes
- Don't skip browning the chicken—it adds incredible depth of flavor and helps render fat from the skin.
- Use bone-in, skin-on thighs only; breasts will dry out during the long simmer.
- Resist stirring during the first 30 minutes to allow the vinegar to mellow properly.
- This dish tastes even better the next day after flavors have melded together.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- The sauce will thicken when cold—add a splash of water when reheating.
- For a creamier version, add 1 cup coconut milk during the last 10 minutes of cooking.
- Adjust vinegar to taste—reduce by 2-3 tablespoons if you prefer less tang.
- Save every drop of sauce for drizzling over rice, vegetables, or even fried eggs.
- For gluten-free, substitute regular soy sauce with tamari.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 8gProtein: 32gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 165mgSodium: 1850mgPotassium: 450mgSugar: 5gVitamin A: 6IUVitamin C: 4mgCalcium: 3mgIron: 12mg
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