Chicken Adobo
The Philippines' national dish: chicken braised in soy sauce, vinegar, garlic, and bay leaves. Everything goes in one pot — a tangy, savory rice-stealer that's even better the next day.
Ingredients
- Chicken thighs/legs (bone-in) · cut into pieces700 g
- Soy sauce5 tbsp
- Vinegar (cane or rice)4 tbsp
- Water150 ml
- Garlic · crushed or minced6 cloves
- Bay leaves3
- Peppercorns · cracked1 tsp
- Sugar (or brown sugar)1 tbsp
- Cooking oil1 tbsp
- Scallion & chili · optional1 to garnish
Steps
- ⏲ 30 min
Marinate the chicken with the soy, vinegar, garlic, bay leaves, and pepper for 30 minutes (skippable if short on time).
- ⏲ 5 min
Heat oil in a pot, lift the chicken from the marinade, and brown it on the surface (optional but adds flavor).
- ⏲ 5 min
Pour in the reserved marinade and water and bring to a boil. To mellow the vinegar, don't stir for the first 2–3 minutes of boiling.
- ⏲ 25 min
Cover and simmer over low heat 25–30 minutes until the chicken is tender and the sauce has reduced.
- ⏲ 5 min
Stir in the sugar to balance, then uncover and reduce the sauce to the consistency you like.
- ⏲ 1 min
Garnish with scallion and chili and serve with warm rice.
Tips & Variations
Variations
- Pork adobo: Use pork belly or shoulder (adobong baboy).
- Adobo sa gata: Add coconut milk for a creamy version.
- With potato or egg: Braise in potatoes or boiled eggs to stretch it.
- Dry adobo: Reduce the sauce right down and fry to finish.
Tips
- The soy-to-vinegar ratio defines it — about 5:4, adjust to taste.
- Don't stir while the vinegar first boils to soften its sharpness.
- Garlic, bay, and pepper are the identity of adobo.
- Browning the chicken first deepens the flavor (optional).
- It's even better the next day — great for lunchboxes.
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