Filipino Chicken Adobo Dish (Printable Version)

Succulent chicken braised in a tangy, garlicky sauce, perfect served with steamed rice.

# What You'll Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/3 cup cane vinegar or white vinegar
04 - 6 cloves garlic, peeled and smashed
05 - 2 bay leaves
06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
07 - 1 tablespoon brown sugar (optional)
08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil
10 - Steamed white rice, for serving
11 - Chopped scallions, for garnish (optional)

# Directions:

01 - In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, black pepper, and brown sugar. Toss well to coat and marinate for at least 30 minutes or up to 8 hours in the refrigerator.
02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry with paper towels.
03 - Heat oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces, skin-side down, and brown for 3 to 4 minutes on each side.
04 - Pour reserved marinade and water into the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken once halfway through.
05 - Uncover and continue simmering for 10 to 15 minutes to thicken the sauce. Skim off excess fat if desired.
06 - Remove bay leaves, taste, and adjust seasoning. Serve hot over steamed white rice and garnish with scallions if desired.

# Expert Suggestions:

01 -
  • The sauce becomes glossy and clings to every piece of chicken in a way that makes rice disappear faster than you'd expect.
  • It tastes even better the next day when flavors have nestled into the meat, so you're really making two meals at once.
  • One pot, simple ingredients you probably have, and zero pretense—just honest, stick-to-your-ribs comfort.
02 -
  • Don't skip the marinade—those 30 minutes aren't fancy, they're essential for the chicken to absorb the flavors that make adobo taste like home.
  • The reduction step is where the magic happens; rushing it means sauce instead of a glaze that clings and satisfies.
03 -
  • If you can plan ahead, marinate overnight—the chicken absorbs deeper flavor and the garlic mellows into something almost sweet.
  • Keep the heat low during the braise; aggressive boiling breaks down the meat unevenly and creates a cloudy sauce instead of a silky one.
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