Chicken Adobo
Chicken adobo is the national dish of the Philippines: chicken braised in soy sauce, vinegar, garlic and bay leaves until tender and glossy. It is easy, bold and perfect with steamed rice. With only a handful of pantry ingredients and one pot, it is the kind of dish Filipino families cook again and again.
Why You Will Love This Chicken Adobo
- Salty, tangy and garlicky in perfect balance
- One pot and only a few simple ingredients
- Even better the next day, so great for meal prep
Ingredient Notes
Chicken: Bone-in thighs and drumsticks stay juicy and flavourful. Soy sauce: Provides saltiness and colour. Vinegar: Cane or coconut vinegar gives authentic tang. Garlic, bay leaves and black peppercorns: The classic aromatics that define adobo.
Tips for Perfect Adobo
Do not stir right after adding the vinegar so the sharp raw smell cooks off. Brown the chicken first for deeper flavour, then simmer gently until tender. Reduce the sauce at the end until it turns slightly sticky and glossy.
Serving and Storage
Serve with plenty of steamed rice to soak up the sauce. Adobo tastes even better the next day, and leftovers keep for four days in the refrigerator or up to two months in the freezer.
Frequently Asked Questions
Which vinegar is best for adobo?
Cane or coconut vinegar is traditional and gives a mild, rounded tang. White distilled or rice vinegar also works. Avoid strongly flavoured vinegars such as balsamic.
Why should I not stir after adding the vinegar?
Letting the vinegar simmer undisturbed for a couple of minutes helps cook off its harsh, raw smell so the sauce tastes smoother.
Can I use chicken breast?
Yes, but bone-in thighs and drumsticks are juicier and more flavourful. If using breast, cook it for less time to avoid drying it out.
How do I make the sauce thicker?
Remove the chicken and simmer the sauce uncovered until reduced and glossy. A small spoon of sugar can help caramelise and thicken it.
Can I make adobo ahead?
Yes. It often tastes better the next day after the flavours have blended. Refrigerate for up to four days or freeze for two months.
Can I make adobo with pork or vegetables?
Absolutely. Pork belly adobo is very popular, and the same sauce works on mushrooms, eggplant or tofu.
More Recipes You Will Love
- Bibimbap: colourful Korean rice bowl with vegetables and egg
- Vegetable Fried Rice: quick wok-tossed rice
- Jamaican Jerk Chicken: fiery grilled chicken with smoky spice
- Doro Wat (Ethiopian Chicken Stew): slow-simmered spiced chicken stew
- 1 kg chicken thighs (bone-in)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic (crushed)
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- 1 cup water
- 1 tablespoon oil
- Steamed rice (to serve)
- 1 Crush the GarlicSeparate the cloves from 1 head of garlic. Lay each clove under the flat of a wide knife and press down firmly to crush it, then peel off the skin. Leave the cloves whole or roughly broken, as you will use all of them.Tip: Adobo uses a lot of garlic, usually 10 to 12 cloves, and it mellows and turns sweet and soft as it simmers. Crushing releases the flavour without needing fine mincing.
- 2 Prepare the ChickenPat the 1 kg of bone-in chicken thighs dry with paper towels. Trim away any large lumps of loose fat, but leave the skin and bone in place.Tip: The bone and skin add flavour and richness to the sauce. Chicken breast also works, but thighs stay far more tender and juicy over the long simmer.
- 3 Mix the MarinadeIn a large bowl or zip-top bag, combine 1/2 cup soy sauce, 1/2 cup white vinegar and all of the crushed garlic.Tip: Use a non-reactive bowl, such as glass or ceramic, since the vinegar can react with metal.
- 4 Marinate for 30 MinutesAdd the chicken to the marinade and turn each piece to coat it well. Leave to marinate for 30 minutes at room temperature, turning once halfway through.Tip: If you have more time, cover and refrigerate for up to overnight, which gives deeper flavour. Bring it back to room temperature for 20 minutes before cooking.
- 5 Drain and Dry the ChickenLift the chicken out of the marinade, letting the excess drip off, and pat the pieces dry with paper towels. Keep all the marinade and garlic in the bowl, as it becomes the sauce.Tip: Drying the chicken lets it brown properly in the pan. Wet chicken will steam and stay pale instead of turning golden.
- 6 Heat the OilPlace a heavy pot or Dutch oven over medium-high heat and add 1 tablespoon of oil. Heat for about 1 minute, until the oil shimmers.Tip: A heavy pot with a lid holds the heat evenly and stops the sauce reducing too fast during the braise.
- 7 Brown the ChickenPlace the chicken in the hot oil, skin-side down, in batches if your pot is crowded. Brown for 3 minutes without moving it, then turn and brown the other side for 3 minutes, until golden. Transfer to a plate.Tip: Take care, as the oil can spit. The chicken does not need to be cooked through at this stage, only golden.
- 8 Add the Marinade, Water and SpicesReturn all the chicken to the pot. Pour in the reserved marinade with its garlic and 1 cup of water. Add the 3 bay leaves and 1 teaspoon of black peppercorns, scraping any browned bits from the bottom of the pot.Tip: The browned bits add a lot of flavour to the sauce. If you prefer a less salty adobo, use 2 tablespoons less soy sauce and add a little more water.
- 9 Bring to a Boil Without StirringIncrease the heat and bring the liquid to a boil, which takes about 3 minutes. Do not stir for the first 2 to 3 minutes, so that the sharp raw smell of the vinegar cooks off.Tip: This is a classic adobo rule. Stirring straight after adding the vinegar can leave a harsh, raw vinegar taste in the finished dish.
- 10 Cover and SimmerReduce the heat to low, cover the pot and simmer for 35 to 40 minutes, turning the chicken halfway through. It is ready when the meat pulls easily from the bone and the thickest piece reaches at least 80 C.Tip: The sauce should barely bubble. A hard boil makes the chicken tough and the sauce too salty. Check after 30 minutes.
- 11 Reduce the SauceLift the chicken onto a plate and remove the bay leaves. Return the pot to medium-high heat, uncovered, and boil the sauce for 5 to 8 minutes, until it has reduced by about a third and looks slightly thick and glossy.Tip: Moving the chicken out keeps it from falling apart while the sauce reduces. The sauce is ready when it lightly coats the back of a spoon.
- 12 Balance with Brown SugarStir in 1 tablespoon of brown sugar and cook for 1 minute until it dissolves. Taste the sauce: it should be savoury, tangy and slightly sweet. Add a splash of water if it is too salty, or a little more sugar if it is too sharp.Tip: The sugar rounds off the sharpness of the vinegar and gives the sauce its glossy shine. Taste before adding any salt, as the soy sauce is already salty.
- 13 Glaze the ChickenReturn the chicken to the pot and turn it in the sauce for 1 to 2 minutes, until each piece is coated and glossy.Tip: This last step glazes the chicken and warms it back up so it is served piping hot.
- 14 Serve with Steamed RiceServe the chicken hot over steamed rice with plenty of sauce and the soft cloves of garlic spooned over the top.Tip: Adobo tastes even better the next day, as the flavours deepen. It keeps for up to 4 days in the fridge and freezes well.