I adore this dish because it brings together the perfect balance of salty, tangy, and slightly sweet flavors. The slow simmering makes the chicken fall-off-the-bone tender, while the sauce thickens into a silky glaze that’s perfect over steamed rice. It’s easy to make with pantry staples, and I can adjust it to my taste—sweeter, tangier, or even spicier. Whether for a casual dinner or Sunday lunch, this adobo always tastes like home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1½ pounds Chicken thighs or drumsticks (bone in with skin), about 5–6 pieces 2½ tbsp Avocado Oil or high heat tolerant oil ¾ cup Low Sodium Soy sauce ⅓ cup White Distilled Vinegar (cane or coconut vinegar recommended) ½ cup Water 4–5 cloves Fresh Garlic, minced 1 Small Onion, chopped 6 Whole Dried Bay leaves 1 tablespoon Whole peppercorns 1 tablespoon Brown sugar (optional but recommended) Cornstarch Slurry (optional – 3/4 tablespoon cornstarch + 1 tablespoon cold water, mixed)
Directions
If I have time, I marinate the chicken for 1–2 hours with the soy sauce and crushed garlic in the refrigerator to deepen the flavor. When ready to cook, I remove the chicken and pat off excess marinade, saving the soy-garlic mixture for later.
I heat a large braiser pan over medium heat, then add the avocado oil. When the oil is hot, I lay the chicken pieces skin-side down and let them sear without moving until the skin is golden and crisp.
I flip the chicken and add the chopped onions, allowing them to get a bit of color. Then I add the minced garlic (if not already used in the marinade).
I sprinkle in the whole peppercorns and add the bay leaves for that signature aroma.
In a small bowl, I mix together soy sauce, vinegar, water, and brown sugar, then pour the mixture over the chicken. If I marinated the chicken, I include the reserved marinade at this step.
I lower the heat to its weakest setting, cover the pan tightly, and let the chicken simmer gently for 30 minutes.
After 30 minutes, I flip the chicken pieces and continue simmering with the lid on for another 10–15 minutes until the meat is fork-tender.
I transfer the chicken to a platter and keep it covered. I then raise the heat to medium-high and simmer the sauce uncovered for about 8 minutes to reduce and thicken. If I want a gravy-like texture, I whisk in the cornstarch slurry and simmer until velvety.
Finally, I return the chicken to the sauce, let it rest for a couple of minutes, and serve it hot with steamed white rice.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Variations
When I crave a sweeter sauce, I add a bit more brown sugar or even a splash of pineapple juice.
For a spicy kick, I toss in a few slices of red chili or a dash of chili flakes.
I sometimes use coconut vinegar or cane vinegar for a slightly milder, more rounded acidity.
For a richer taste, I add a tablespoon of oyster sauce or a drizzle of coconut milk at the end.
If I want a drier version, I simmer the sauce longer until it clings to the chicken in a thick glaze.
Storage/Reheating
I store leftover adobo in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens over time, so I love eating it the next day. To reheat, I warm it gently on the stovetop over medium heat until the sauce starts to bubble. It can also be reheated in the microwave in short bursts. I avoid freezing, as it may alter the texture of the sauce, but it can be done if stored properly in freezer-safe containers for up to 2 months.
FAQs
Can I use boneless chicken?
Yes, I can, but I find that bone-in chicken thighs or drumsticks give the dish a richer, more traditional flavor.
Why do I need vinegar and soy sauce together?
The vinegar adds tang and cuts through the richness, while the soy sauce provides deep savory umami flavor. The balance of both makes adobo irresistible.
Can I skip the marinating step?
Yes, I often skip it when I’m short on time. The chicken still turns flavorful thanks to the long simmering process.
How do I know when the chicken is done?
The chicken should be fork-tender and easily pull away from the bone. An internal temperature of 165°F confirms it’s cooked.
What kind of vinegar is best for adobo?
I like using cane or coconut vinegar for a softer, more aromatic flavor, but white distilled vinegar works well too.
Can I make it ahead of time?
Yes, in fact, adobo tastes even better the next day as the flavors meld together in the sauce.
How do I thicken the sauce?
I let it reduce longer on medium heat or add the optional cornstarch slurry for a smooth, gravy-like consistency.
What can I serve with chicken adobo?
I serve it with steamed jasmine rice or garlic fried rice. It also pairs nicely with sautéed vegetables or pickled papaya (atchara).
Why is my sauce too salty?
If it’s too salty, I add a bit more water or vinegar to balance the flavors, or serve it with extra rice to mellow the saltiness.
Conclusion
I love how this Classic Filipino Chicken Adobo delivers big flavor from simple ingredients. The combination of soy sauce, vinegar, garlic, and bay leaves creates a savory, tangy sauce that perfectly coats tender, juicy chicken. It’s one of those timeless dishes I can always rely on—easy to make, comforting to eat, and a true taste of the Philippines in every bite.
A beloved Filipino comfort dish, Classic Chicken Adobo features tender chicken simmered in a rich, tangy-salty sauce made with soy sauce, vinegar, garlic, and bay leaves. The result is fall-off-the-bone chicken coated in a glossy, flavorful glaze that’s perfect over steamed rice.
Ingredients
1½ lbs chicken thighs or drumsticks (bone-in, skin-on, about 5–6 pieces)
2½ tbsp avocado oil or any high-heat oil
¾ cup low-sodium soy sauce
⅓ cup white distilled vinegar (or cane/coconut vinegar)
