Main Course

Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: filipino
Ingredients: 800 g chicken thigh bone-in, skin-on; 0.5 cup soy sauce; 0.33 cup white vinegar; 8 clove garlic crushed; 3 pcs bay leaf; 1 tbsp black peppercorn whole; 0.5 cup water; 1 tbsp cooking oil; 1 tsp sugar (optional)

This classic Filipino adobo recipe features succulent chicken braised in a flavorful mixture of soy sauce, vinegar, garlic, and peppercorns. It's a comforting and savory dish that's perfect over steamed rice, with a balance of tangy, salty, and umami notes.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 488 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 gchicken thigh, bone-in, skin-on
0.5 cupsoy sauce
0.33 cupwhite vinegar
8 clovegarlic, crushed
3 pcsbay leaf
1 tbspblack peppercorn, whole
0.5 cupwater
1 tbspcooking oil
1 tspsugar(optional)

Equipment

frying pan · tongs · large pot · dutch oven

The method

Step by step

1
In a large pot or Dutch oven, combine the chicken thighs, soy sauce, white vinegar, crushed garlic, bay leaves, and whole black peppercorns.
About 5 min
Cook’s note: Ensure the chicken is mostly submerged in the liquid. If not, add a little extra water.
2
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and simmer for 30 minutes.
About 30 min
Cook’s note: Do not stir the adobo during the first 10-15 minutes of simmering to allow the vinegar to cook off its raw, pungent taste.
3
After 30 minutes, remove the chicken from the pot and set aside.
About 1 min
4
Increase the heat to medium-high and reduce the sauce for about 5-7 minutes, until it has thickened slightly.
About 7 min
Cook’s note: Stir occasionally to prevent sticking and ensure even reduction.
5
While the sauce is reducing, heat cooking oil in a separate pan over medium-high heat.
About 1 min
6
Sear the reserved chicken thighs skin-side down for 3-5 minutes until the skin is golden brown and crispy.
About 5 min
Cook’s note: This step adds a delicious texture to the chicken. You can skip it if you prefer softer skin.
7
Return the seared chicken to the pot with the reduced sauce.
About 1 min
8
Add the water and optional sugar, stir gently, and simmer for another 5-10 minutes, allowing the flavors to meld and the chicken to absorb more sauce.
About 10 min
Cook’s note: Adjust the sugar to your preference; it helps balance the tanginess of the vinegar.
9
Taste and adjust seasoning if needed, adding more soy sauce for saltiness or vinegar for tang.
10
Serve hot, traditionally with steamed white rice.

Per serving

Nutrition

57%Score

Calories: 488.3kcal
Protein: 54.3g
Carbs: 5.5g
Fat: 25.8g
Fibre: 0.5g
Sugar: 1.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken adobo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.