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Filipino Chicken Adobo

Filipino · Main

The Philippines’ unofficial national dish — chicken braised in soy sauce, vinegar, garlic, and bay leaves until tender and glossy.

Prep
10 min
Cook
40 min
Total
50 min
Serves
4

Ingredients

  • 1 kg chicken thighs and drumsticks
  • 1/2 cup soy sauce
  • 1/2 cup white or cane vinegar
  • 1 whole head garlic, crushed
  • 3 bay leaves
  • 1 tsp whole peppercorns
  • 1 cup water
  • 1 tbsp brown sugar (optional)
  • 2 tbsp cooking oil

Instructions

  1. 1 Marinate the chicken in soy sauce and half the garlic for 30 minutes (optional but better).
  2. 2 Heat oil in a pot and brown the chicken pieces on both sides. Remove and set aside.
  3. 3 Sauté the remaining garlic until golden. Return the chicken to the pot.
  4. 4 Add the vinegar, water, bay leaves, and peppercorns. Bring to a boil and do NOT stir for 5 minutes (this cooks off the raw vinegar sharpness).
  5. 5 Lower the heat, cover, and simmer for 25–30 minutes until the chicken is tender.
  6. 6 Uncover, stir in the sugar, and reduce the sauce until thick and glossy. Taste and adjust.
  7. 7 Serve hot over steamed white rice.

Tips

  • A 1:1 soy-to-vinegar ratio is classic; reduce the vinegar for a milder, saltier adobo.
  • Adobo tastes even better the next day as the flavors deepen.

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