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Chicken Adobo

Chicken adobo is a Filipino braised chicken dish simmered in a bold soy-vinegar sauce with smashed garlic and bay leaves. Marinated briefly, then braised until the thighs turn fall-apart tender and finish with a glossy, tangy-salty glaze spooned over steamed rice.
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Prep Time 10 minutes
Cook Time 45 minutes
marinating 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 bone-in chicken thighs Use 4–6 pieces for about 4 servings.
Soy-vinegar marinade and braise
  • 0.5 cup soy sauce
  • 0.5 cup white or cane vinegar
  • 1 whole head garlic, cloves smashed
  • 3 bay leaves
  • 1 tsp whole black peppercorns
Browning, finishing, and serving
  • 2 tbsp vegetable oil
  • 1 tbsp brown sugar (optional)
  • 1 steamed rice and green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Combine soy sauce, white or cane vinegar, smashed garlic, bay leaves, and whole black peppercorns with the bone-in chicken thighs in a wide bowl, then marinate for 30 minutes. Keep it at a safe temperature (refrigerate if not browning right away) so the flavors soak in.
Brown and braise
  1. Heat vegetable oil in a large pan over medium-high heat, then remove chicken from the marinade and brown skin-side down for 4-5 minutes until golden. Leave the browned fond behind for deeper flavor.
  2. Pour the marinade back over the chicken and bring it to a boil. Scrape any browned bits into the liquid.
  3. Reduce heat to medium-low, cover, and braise for 25 minutes. The sauce should gently simmer and the chicken should become tender.
Reduce to a glaze and serve
  1. Uncover and, if using, stir in brown sugar, then increase heat to medium. Let it bubble actively so the sauce thickens.
  2. Cook uncovered for 10-15 minutes, stirring occasionally, until the sauce reduces and glazes the chicken. Serve over steamed rice with green onions.

Notes

For best flavor, use bone-in thighs and keep the marinade chunky with garlic and bay leaves—those aromatics add a strong classic adobo profile. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (reheat gently so the sauce doesn’t break). For a gluten-free swap, use tamari instead of soy sauce while keeping the same measurements.