Chicken Adobo
Chicken adobo is one of those dishes that quietly surprises you. It looks simple. It uses ingredients you probably already have. But once it starts simmering the kitchen fills with the kind of aroma that makes you pause whatever you are doing. Savory, tangy, slightly garlicky and deeply comforting. This is a dish that proves you do not need a long ingredient list to make something truly memorable.
I first started making a version of this dish back when I was in university. I was cooking on a budget and looking for meals that were forgiving easy and flavorful. I had chicken, soy sauce, vinegar and garlic, and somehow it always turned into something delicious! Years later I learned that what I was making closely resembled chicken adobo, a beloved Filipino classic. It instantly made sense why this dish has stood the test of time.
What is chicken adobo?
Chicken adobo is one of those dishes that feels deeply familiar the moment it starts cooking. It is a classic Filipino home cooked meal made by slowly braising chicken in soy sauce, vinegar, garlic, bay leaves, and whole peppercorns. As it simmers, the chicken becomes tender and soaks up the bold, savory sauce. Toward the end of cooking, the lid is usually removed so the sauce can thicken and cling to the chicken, creating a rich and glossy finish that is full of flavor.
What makes chicken adobo so special is how personal it is. Nearly every Filipino household has their own version, shaped by family tradition, memory, and taste. Some like it more tangy, others prefer it slightly richer or a little sweeter. There is no single correct way to make adobo!
What Kind of Vinegar Should You Use for Chicken Adobo?
Traditional chicken adobo is often made with cane vinegar, but this recipe works well with white vinegar or rice vinegar, which are easier to find. Many people won’t have a regular use for cane vinegar (including me) so being able to substitute with white vinegar is great! If you prefer a less acidic dish, you can start with a little less vinegar and adjust at the end.
Storage and Reheating Tips
Chicken adobo is one of those dishes that somehow gets better with time. As it sits in the fridge, the chicken continues to absorb the savory, tangy sauce, making the flavors even more developed the next day. Store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently on the stovetop over medium low heat, adding a small splash of water to loosen the sauce if needed. You can also reheat it in the microwave in short intervals, stirring in between so the chicken heats evenly. Because it reheats so well, chicken adobo is a great option for make-ahead dinners or easy lunches during a busy week.
Tips for Making the Best Chicken Adobo
- Use dark meat if possible. Chicken thighs or drumsticks stay juicy and absorb flavor much better than breast meat
- Do not skip browning the chicken. A quick sear adds depth and gives the finished dish a more developed flavor!
- Let it simmer gently. Slow cooking allows the sauce to mellow and the chicken to become tender without drying out
- Finish the dish uncovered to help reduce the sauce at the end. This helps create that signature glossy coating and concentrates the flavor
- Taste and adjust. Everyone prefers a different balance of salty and tangy so adjust the soy sauce or vinegar slightly to suit your taste!
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Ingredients
4 medium Chicken thighs
1/3 cup Soy sauce
1/3 cup Vinegar
4 cloves Garlic
2 Bay leaves
- 2 tbsp Brown sugar
- 1 tbsp Whole black pepper
- 1/2 medium Onion
- 1.5 cups Water
- Green onions to garnish
Step by step instructions
1. Marinate the chicken
In a large bowl, combine vinegar, soy sauce, garlic, bay leaves, brown sugar, and black peppercorns. Mix well, then add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes. Set aside the marinade for later.
2. Sear the chicken
Heat oil in a pan over medium heat. Remove the chicken from the marinade and sear until browned on both sides, about 2 minutes per side.
3. Cook the onions
Slice the onions and add them to the same pan. Cook for 2 to 3 minutes, stirring, until softened and lightly translucent.
4. Simmer the adobo
Return the chicken to the pan. Pour in the reserved marinade and add water. Cover with a lid, lower the heat, and let it simmer gently for 30 minutes.
5. Reduce the sauce
Remove the lid and turn the heat to medium low. Let the sauce cook uncovered for 4 to 5 minutes until slightly thickened and glossy, stirring occasionally.
6. Serve
Serve the chicken adobo over warm rice and garnish with sliced green onions.
Chicken Adobo
Ingredients
- 4 medium Chicken thighs
- 1/3 cup Soy sauce
- 1/3 cup Vinegar
- 4 cloves Garlic
- 2 Bay leaves
- 2 tbsp Brown sugar
- 1 tbsp Whole black peppercorn
- 1/2 medium Onion
- 1.5 cups Water
- Green onions to garnish
Instructions
- Marinate the chicken:In a large bowl, combine vinegar, soy sauce, garlic, bay leaves, brown sugar, and black peppercorns. Mix well, then add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes. Set aside the marinade for later.
- Sear the chicken:Heat oil in a pan over medium heat. Remove the chicken from the marinade and sear until browned on both sides, about 2 minutes per side.
- Cook the onions:Slice the onions and add them to the same pan. Cook for 2 to 3 minutes, stirring, until softened and lightly translucent.
- Simmer the adobo:Return the chicken to the pan. Pour in the reserved marinade and add water. Cover with a lid, lower the heat, and let it simmer gently for 30 minutes.
- Reduce the sauce:Remove the lid and turn the heat to medium low. Let the sauce cook uncovered for 4 to 5 minutes until slightly thickened and glossy, stirring occasionally.
- Serve:Serve the chicken adobo over warm rice and garnish with sliced green onions.