Chicken Adobo

Here’s a simple, classic Filipino Chicken Adobo that’s deeply savory, tangy, garlicky, and fall-off-the-bone tender.

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🇵🇭 Chicken Adobo (Traditional Filipino Style)

Ingredients

• 2 lbs chicken thighs or drumsticks (bone-in is best)
• ½ cup soy sauce
• ½ cup vinegar (cane vinegar is traditional, but white or apple cider works)
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or ½ tsp cracked black pepper)
• 1 cup water or chicken broth
• 1 tbsp brown sugar (optional but rounds out the flavor)
• 2 tbsp oil (for browning)
• Cooked rice for serving

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Instructions

1. Marinate the chicken (optional but best):
   Mix soy sauce, smashed garlic, and chicken in a bowl. Marinate 30 minutes to overnight.

2. Brown the chicken:
   Heat the oil in a pot. Lift the chicken out of the marinade (save the liquid), and brown the pieces on all sides for richer flavor.

3. Add the braising liquid:
   Pour in:

   • the reserved marinade
   • vinegar
   • water/broth
   • bay leaves
   • peppercorns
   • brown sugar (if using)

   Important: Don’t stir after adding the vinegar—let it simmer on top for a minute to keep its punch.

4. Simmer:
   Cover and cook for 25–35 minutes, until the chicken is tender.

5. Reduce the sauce:
   Remove the lid and simmer another 10–15 minutes until the sauce becomes glossy and slightly thickened. Taste and adjust: more vinegar for tang, more soy for salt.

6. Serve:
   Over hot rice, with extra sauce spooned over everything.

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Optional Variations

• Adobo with potatoes: Add cubed potatoes during the last 20 minutes.
• Adobo flakes: Shred leftover chicken and pan-fry it until crispy.
• Coconut milk version (Adobo sa Gata): Add ½ cup coconut milk during the final simmer for a creamier dish.

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