Chicken adobo is a classic Filipino dish that combines tangy, salty, and garlicky flavors in a simple sauce. This recipe uses a single skillet and takes less than 40 minutes from start to finish. It’s a practical dish for weeknights that feels like a warm, familiar meal.
The Story Behind This Recipe
I first encountered chicken adobo during a visit to a Filipino friend’s home. It was cooked simply in a cast iron skillet with garlic, vinegar, soy sauce, and bay leaves. The kitchen smelled amazing—a little bit sour, a little bit salty, with a gentle garlic warmth.
Since then, I’ve made this dish dozens of times and found it especially satisfying when I want a meal that’s easy but not boring. Leftovers even taste better the next day as the flavors meld more.
I usually serve it with steamed white rice and sometimes a simple vegetable side like sautéed greens or pickled cucumbers. The sauce is great spooned over rice, soaking it up perfectly.
Cooking the chicken over medium heat before simmering helps develop a nice caramelized color and flavor. I learned that adding the vinegar off the heat prevents it from tasting too sharp.
This wide-ranging balance of vinegar, soy, and garlic makes the dish distinctive but approachable. It’s one I keep coming back to when I need a simple cooked meal with personality.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp vegetable oil
- 1/2 cup water
- 1 tsp sugar (optional)
- Steamed rice, for serving
Instructions
- Step 1. Heat oil in a large skillet over medium heat.
- Step 2. Add chicken thighs skin side down and cook until browned, about 5-7 minutes.
- Step 3. Flip chicken and brown the other side for 3-4 minutes.
- Step 4. Add garlic, bay leaves, peppercorns, soy sauce, vinegar, water, and sugar (if using).
- Step 5. Stir gently to combine and bring to a simmer.
- Step 6. Cover and let cook over low heat for 20 minutes, or until chicken is cooked through.
- Step 7. Remove the lid and simmer uncovered for 5 more minutes to thicken the sauce slightly.
- Step 8. Discard bay leaves and serve chicken with sauce over steamed rice.
Tips for Success
- Brown the chicken well at the start for extra flavor and color.
- Add vinegar off the heat to avoid too sharp or strong a taste.
- Simmer uncovered at the end to thicken the sauce.
- Adjust sugar to balance tanginess if desired.
- Bone-in thighs stay juicy but you can use breasts if preferred.
Variations & Substitutions
- Try using coconut vinegar or apple cider vinegar for a different tang profile.
- Add sliced onions or quartered potatoes when simmering for a heartier dish.
- Finish with chopped green onions or fried garlic for garnish.
- Make a pork adobo by substituting pork shoulder pieces for chicken.
- For a drier version, cook the sauce down until almost gone for ‘adobong tuyo’ style.
