Filipino

Adobo Chicken (Philippine)

Philippine Adobo Chicken is one of the most beloved dishes in Filipino cuisine — tender chicken pieces slowly braised in a bold combination of white vinegar, soy sauce, crushed garlic, bay leaves, and whole black peppercorns. The vinegar tenderizes the meat while acting as a natural preservative, giving the dish a tangy, savory depth that intensifies the longer it sits. Simple to prepare with pantry staples, it is a true Filipino comfort food that tastes even better the next day. Serve over steamed white rice to soak up the rich, aromatic sauce.

⏱️ 60 min🍽️ 4 servings

Ingredients

4 servings

chicken pieces — 2 lb (bone-in, skin-on (thighs and/or drumsticks recommended))
white vinegar — 0.50 cup (or cane vinegar / coconut vinegar for authentic flavor)
soy sauce — 0.25 cup
garlic — 8 clove (crushed or coarsely minced)
bay leaves — 3 whole (remove and discard before serving)
black peppercorns — 1 tsp (whole, not ground)
Vegetable oil — 2 tbsp (for browning the chicken)
Salt — 0.50 tsp (adjust to taste at the end)

Instructions

Place the chicken pieces in a large bowl or zip-lock bag. Add the white vinegar, soy sauce, crushed garlic, bay leaves, and black peppercorns. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.(30 min)
Transfer the chicken and all the marinade into a large, heavy-bottomed pot or Dutch oven. Bring to a boil over medium-high heat. Important: do not stir during the initial boiling — letting the vinegar cook off its raw edge without agitation gives the sauce a smoother, mellowed flavor.(5 min)
Once boiling, reduce the heat to medium-low and simmer uncovered for 20 minutes, turning the chicken pieces once halfway through, until the chicken is cooked through and beginning to absorb the braising liquid.(20 min)
Using tongs, remove the chicken pieces from the pot and set them aside on a plate. Leave the braising liquid in the pot.(2 min)
In a large skillet or the same pot (liquid temporarily removed), heat the vegetable oil over medium-high heat. Working in batches if needed, sear the chicken pieces until golden brown and slightly caramelized on all sides, about 3–4 minutes per side.(8 min)
Return the browned chicken to the pot and pour the reserved braising liquid over it. Bring back to a simmer and cook for a further 10–15 minutes, letting the sauce reduce and thicken slightly while it glazes the chicken.(15 min)
Taste the sauce and adjust seasoning with a pinch of salt if needed. Remove and discard the bay leaves. The finished sauce should be glossy, tangy, and deeply savory.(2 min)
Serve hot over steamed white rice, spooning the reduced sauce generously over each serving.(2 min)

Notes & Tips

(1) Bone-in, skin-on chicken thighs and drumsticks deliver the most flavor and stay juicy — boneless breasts can dry out. (2) For a more authentic flavor, substitute white vinegar with Filipino cane vinegar (sukang maasim) or coconut vinegar. (3) Do not stir the pot right after adding the raw vinegar — allow it to boil undisturbed first so the harsh acidity cooks off cleanly. (4) Leftovers taste even better the next day as the flavors continue to meld. (5) The vinegar acts as a natural preservative — refrigerate in an airtight container for up to 7 days, or freeze for up to 2 months. (6) Meal Type: Dinner / Main Course. (7) For a richer variation, stir in 1/4 cup coconut milk during the final simmer for Adobo sa Gata (coconut adobo). (8) Pork belly or shoulder can be substituted 1:1 for Pork Adobo. (9) Serve with steamed jasmine rice or garlic fried rice (sinangag).

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Adobo Chicken (Philippine)

⏱️ 60 min🍽️ 4 servings

Instructions

Place the chicken pieces in a large bowl or zip-lock bag. Add the white vinegar, soy sauce, crushed garlic, bay leaves, and black peppercorns. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.(30 min)

Transfer the chicken and all the marinade into a large, heavy-bottomed pot or Dutch oven. Bring to a boil over medium-high heat. Important: do not stir during the initial boiling — letting the vinegar cook off its raw edge without agitation gives the sauce a smoother, mellowed flavor.(5 min)

Once boiling, reduce the heat to medium-low and simmer uncovered for 20 minutes, turning the chicken pieces once halfway through, until the chicken is cooked through and beginning to absorb the braising liquid.(20 min)

Using tongs, remove the chicken pieces from the pot and set them aside on a plate. Leave the braising liquid in the pot.(2 min)

In a large skillet or the same pot (liquid temporarily removed), heat the vegetable oil over medium-high heat. Working in batches if needed, sear the chicken pieces until golden brown and slightly caramelized on all sides, about 3–4 minutes per side.(8 min)

Return the browned chicken to the pot and pour the reserved braising liquid over it. Bring back to a simmer and cook for a further 10–15 minutes, letting the sauce reduce and thicken slightly while it glazes the chicken.(15 min)

Taste the sauce and adjust seasoning with a pinch of salt if needed. Remove and discard the bay leaves. The finished sauce should be glossy, tangy, and deeply savory.(2 min)

Serve hot over steamed white rice, spooning the reduced sauce generously over each serving.(2 min)

Notes & Tips

(1) Bone-in, skin-on chicken thighs and drumsticks deliver the most flavor and stay juicy — boneless breasts can dry out. (2) For a more authentic flavor, substitute white vinegar with Filipino cane vinegar (sukang maasim) or coconut vinegar. (3) Do not stir the pot right after adding the raw vinegar — allow it to boil undisturbed first so the harsh acidity cooks off cleanly. (4) Leftovers taste even better the next day as the flavors continue to meld. (5) The vinegar acts as a natural preservative — refrigerate in an airtight container for up to 7 days, or freeze for up to 2 months. (6) Meal Type: Dinner / Main Course. (7) For a richer variation, stir in 1/4 cup coconut milk during the final simmer for Adobo sa Gata (coconut adobo). (8) Pork belly or shoulder can be substituted 1:1 for Pork Adobo. (9) Serve with steamed jasmine rice or garlic fried rice (sinangag).