Filipino Chicken Adobo

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Filipino Chicken Adobo is the unofficial national dish of the Philippines, beloved for its perfect balance of salty, tangy, and savory flavors. Bone-in chicken is braised low and slow in a punchy mixture of soy sauce, cane vinegar, garlic, bay leaves, and whole peppercorns until tender and deeply flavorful. The result is fall-apart chicken coated in a glossy, lip-smacking sauce that begs to be spooned over steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 4 gCarbs
• 0.5 gFiber
• 2 gSugar
• 38 gProtein
• 1480 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and marinade

• 2.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 1/2 cup regular soy sauce
• 1/2 cup Filipino cane vinegar (or distilled white vinegar)
• 1 whole head garlic (about 10 cloves), peeled and smashed
• 1 tablespoon whole black peppercorns
• 4 dried bay leaves
• 1/2 cup water

For cooking

• 2 tablespoons vegetable oil
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt, or to taste
• Steamed jasmine rice, for serving

Directions

1. In a large bowl or zip-top bag, combine the chicken, soy sauce, vinegar, smashed garlic, peppercorns, bay leaves, and water. Marinate for at least 30 minutes at room temperature, or refrigerate up to overnight for deeper flavor.
2. Remove the chicken from the marinade, reserving the liquid, and pat the pieces dry with paper towels so the skin browns properly.
3. Heat the oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the chicken skin-side down until deeply golden, about 3-4 minutes per side, then transfer to a plate.
4. Pour the reserved marinade into the pan and bring to a boil, scraping up any browned bits. Return the chicken to the pan along with the brown sugar, reduce the heat to low, cover, and simmer gently for 25-30 minutes until the chicken is cooked through.
5. Uncover and continue to simmer for 12-15 minutes more, allowing the sauce to reduce by about half and thicken into a glossy glaze that coats the chicken.
6. Taste the sauce and adjust with salt or an extra splash of vinegar for more tang; the classic adobo profile is boldly salty-sour with deep garlic notes.
7. For crispier skin, transfer the chicken to a foil-lined sheet pan and broil 4-6 inches from the heat for 3-4 minutes, watching carefully to avoid burning.
8. Return the chicken to the sauce, spoon generously over each piece, and serve hot with steamed jasmine rice to soak up the flavorful pan sauce.

Cook’s Notes

• Use Filipino sukang maasim (cane vinegar) for the most authentic flavor – it has a milder, slightly sweet tang compared to distilled white vinegar.
• Don't skip the marinating time; even 30 minutes makes a noticeable difference in how the flavors penetrate the meat.
• For a richer Adobo sa Gata variation, stir in 1/2 cup full-fat coconut milk during the last 10 minutes of braising.
• Adobo tastes even better the next day once the flavors have time to meld, making it perfect for meal prep.
• Bone-in, skin-on chicken delivers the best flavor and texture, but boneless thighs can be substituted and will cook about 10 minutes faster.

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