Description
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)
½ cup water
4–5 cloves garlic, minced
1 small onion, chopped
6 whole dried bay leaves
1 tbsp whole peppercorns
1 tbsp brown sugar (optional, for balance)
Cornstarch slurry (optional – ¾ tbsp cornstarch + 1 tbsp cold water, mixed)
Instructions
- Optional: Marinate chicken with soy sauce and garlic for 1–2 hours in the refrigerator for deeper flavor.
- Heat a large pan or braiser over medium heat. Add oil, then place chicken skin-side down. Sear until golden and crisp, about 4–5 minutes per side.
- Add chopped onion and sauté until slightly caramelized. Stir in remaining minced garlic (if not used in the marinade).
- Add peppercorns and bay leaves for aroma.
- In a bowl, combine soy sauce, vinegar, water, and brown sugar. Pour over chicken, including any reserved marinade if applicable.
- Reduce heat to low, cover, and simmer gently for 30 minutes.
- Flip chicken pieces, cover again, and simmer for another 10–15 minutes until chicken is fork-tender.
- Transfer chicken to a plate. Increase heat to medium-high and simmer sauce uncovered for about 8 minutes to reduce and thicken slightly.
- For a thicker sauce, whisk in cornstarch slurry and simmer until glossy.
- Return chicken to the pan, coat with sauce, and let rest for a few minutes before serving.
- Serve hot with steamed jasmine or garlic rice.
Notes
Add more brown sugar or a splash of pineapple juice for a sweeter sauce.
Use red chili or chili flakes for heat.
Try coconut or cane vinegar for a smoother tang.
Add a tablespoon of oyster sauce or a drizzle of coconut milk for richness.
For a drier adobo, simmer longer until the sauce thickens and clings to the chicken.
Store leftovers in the fridge up to 4 days; flavor improves with time.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 390
- Sugar: 3g
- Sodium: 1180mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 145mg
