Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs chicken thighs (bone-in, skin-on); 1/2 cup soy sauce; 1/2 cup white cane vinegar; 1 head garlic, smashed; 2 bay leaves; 1 tsp whole black peppercorns; 1 tbsp vegetable oil; Steamed jasmine rice for serving

Chicken braised in vinegar, soy sauce, and garlic. The Philippines' most famous dish — simple and unforgettable.

The Cultural Story

Adobo is not one recipe — it is a technique. Every Filipino family has their own version and all of them are the "real" one. The Spanish named it after their own adobo (a vinegar-based preservation method), but the Filipino technique predates colonization. The magic is the balance between sharp vinegar and salty soy sauce, mellowed by slow-cooked garlic. Some add coconut milk. Some add sugar. All are correct.

Ingredients

2 lbs chicken thighs (bone-in, skin-on)
1/2 cup soy sauce
1/2 cup white cane vinegar
1 head garlic, smashed
2 bay leaves
1 tsp whole black peppercorns
1 tbsp vegetable oil
Steamed jasmine rice for serving

Instructions

1Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a pot. Do not brown the chicken first — this is a braise.
2Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes.
3Remove chicken pieces. Reduce the sauce by half over medium-high heat until it is thick and glossy.
4Optional: pan-fry the chicken pieces skin-side down in oil until crispy, then return to the sauce.
5Spoon the reduced sauce over chicken and serve with mountains of steamed rice.
6The sauce is the point. Make sure there is enough to soak the rice. Leftovers are even better the next day.

Community Reviews (1)

Mia C. ★★★★★

Made this with coconut milk added in the last 10 minutes. The sauce became creamy and absolutely heavenly over rice. This is my family's version from Bicol.

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