Name: Filipino Chicken Adobo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 5 cloves garlic, smashed and peeled; 3 pounds bone-in chicken thighs, drumsticks, or a combination; 1/2 teaspoon kosher salt; 1 tablespoon neutral oil (such as canola); 3 dried bay leaves; 2 teaspoons whole black peppercorns; 2 cups water; 1/2 cup soy sauce (preferably a Filipino brand like Silver Swan); 1/3 cup cane vinegar; 3 tablespoons oyster sauce; Steamed white rice

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Introduction

Filipino Chicken Adobo is a beloved, tangy, and savory dish that highlights the perfect balance of soy sauce, vinegar, and garlic. It’s a comforting meal that’s simple to prepare yet deeply flavorful, making it a staple in Filipino households.

The image shows a white round pot filled with eight browned chicken thighs simmering in a rich, dark brown sauce. The chicken pieces have a crispy, textured skin with a golden-brown color. Scattered on top are several whole black peppercorns and light brown garlic slices, adding texture and contrast. A few light brown bay leaves float on the sauce, giving an earthy tone. The sauce itself looks glossy and thick, partially covering the chicken. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cloves garlic
3 pounds bone-in chicken thighs, drumsticks, or a combination
1/2 teaspoon kosher salt
1 tablespoon neutral oil, such as canola
3 dried bay leaves
2 teaspoons whole black peppercorns
2 cups water
1/2 cup soy sauce, preferably a Filipino brand like Silver Swan
1/3 cup cane vinegar
3 tablespoons oyster sauce
Steamed white rice, for serving

Instructions

Step 1: Smash and peel the garlic cloves. Pat the chicken pieces dry with paper towels and season all over with kosher salt.
Step 2: Heat the neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. In two batches, sear the chicken (skin-side down if using thighs) until browned on all sides, about 6 minutes per batch. Transfer to a plate.
Step 3: Add the garlic, bay leaves, and black peppercorns to the pot. Stir until fragrant, about 30 seconds to 1 minute. Add water, soy sauce, vinegar, and oyster sauce. Scrape up any browned bits from the bottom of the pot.
Step 4: Return the chicken and any juices collected on the plate to the pot, arranging the pieces in a single layer (skin-side down for thighs). Bring to a boil, then reduce heat to a simmer. Cook uncovered, flipping halfway through, until the chicken reaches 165ºF, about 20 minutes total.
Step 5: While the chicken simmers, preheat the oven broiler and arrange a rack in the upper-third of the oven. Line a rimmed baking sheet with aluminum foil.
Step 6: Using tongs, transfer the chicken pieces skin-side up to the baking sheet. Continue simmering the sauce on the stove.
Step 7: Broil the chicken until browned on top, about 3 minutes. Flip each piece, brush with some sauce, and broil again until browned on the other side, about 3 more minutes.
Step 8: Remove and discard the bay leaves if desired. Serve the chicken with steamed white rice, drizzling generously with the sauce.

Tips & Variations

For a richer flavor, marinate the chicken in the soy sauce and vinegar mixture for 1-2 hours before cooking.
Adjust the vinegar amount to suit your taste—less for milder tang, more for extra zest.
Use a mix of chicken cuts for varied textures, such as thighs for juiciness and drumsticks for a meatier bite.
Add potatoes or hard-boiled eggs to the pot during simmering for a heartier dish.
If you prefer a thicker sauce, reduce it further on the stove before serving.

Storage

Store leftover chicken adobo and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The flavors often deepen after a day, making leftovers delicious.

How to Serve

A white plate shows two pieces of browned, crispy roasted meat with a bay leaf on top of the back piece; a brown sauce with black peppercorns is being poured from a spoon onto the front piece, which has a rich, textured surface. Next to the meat is a mound of white rice with some sauce spilled on it. The white marbled surface is visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can substitute boneless chicken, but bone-in pieces tend to stay juicier and more flavorful during cooking.

Why is vinegar important in chicken adobo?

Vinegar adds the characteristic tang and helps tenderize the meat while balancing the saltiness of the soy sauce, creating the signature flavor of adobo.