Chicken adobo is one of those dishes that’s as homey as it gets. It’s straightforward, with a balance of tangy and savory notes that simmer slowly in a single pot. I like how it feels familiar but still brings something a little different to the table.
The Story Behind This Recipe
I first tried making chicken adobo years ago after a friend from the Philippines shared her family recipe. It was a rainy weekend, and the stew’s gentle simmer filled the kitchen with its comforting aroma. What surprised me most was how few ingredients you need for this depth of flavor—a handful of pantry staples that magically transform with just a bit of time.
I tend to serve it over plain white rice, letting the sauce soak in while everything is still warm. It suits a relaxed dinner perfectly, especially when paired with some simple steamed greens. My family enjoys it all year round, but I think the cozy nature of the dish especially hits home when the weather turns cooler.
One small habit I’ve developed is marinating the chicken for at least an hour before cooking. It’s not necessary, but it really helps the flavors get into the meat, making each bite tender and well-seasoned. And while traditional adobo can be a bit vinegary, I like to dial down the acidity slightly, tailoring it to my taste without losing the dish’s character.
The reactions around the table usually involve second helpings and an easy conversation that drifts into remembering other meals and moments shared. Chicken adobo has a way of bringing people together without trying too hard—it’s just good food that feels right at home.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic, crushed
- 1 medium onion, sliced
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 1 cup water
- 2 tbsp cooking oil
Instructions
- Step 1. In a large bowl, combine soy sauce, vinegar, crushed garlic, bay leaves, peppercorns, and brown sugar. Add the chicken thighs and marinate for at least 1 hour, or overnight in the fridge if possible.
- Step 2. Heat cooking oil in a large pot over medium heat. Remove chicken from marinade (reserve marinade) and brown the chicken pieces on both sides, about 3-4 minutes per side.
- Step 3. Add sliced onion to the pot and sauté until softened, about 3 minutes.
- Step 4. Pour in the reserved marinade and water. Bring to a gentle boil, then reduce heat to low and cover.
- Step 5. Simmer the chicken, turning occasionally, for about 30 minutes until the chicken is tender and cooked through.
- Step 6. Remove the lid and simmer uncovered for another 10 minutes to reduce and thicken the sauce slightly. Adjust seasoning to taste.
- Step 7. Serve hot with steamed rice.
Tips for Success
- Marinating the chicken helps deepen the flavor but you can skip it if short on time.
- Use bone-in chicken thighs for more flavor and juiciness compared to breasts.
- Adjust the amount of vinegar to suit your taste; start with less if you prefer it milder and add more later.
- Simmer gently to keep the chicken tender and to develop rich sauce.
- This dish tastes even better the next day, so consider making it ahead.
Variations & Substitutions
- Try using pork shoulder instead of chicken for a pork adobo version.
- Add boiled eggs towards the end of cooking for extra protein and texture.
- Include sliced potatoes or hard-boiled eggs in the stew for a heartier meal.
- Swap white vinegar with coconut vinegar if you have it for a more traditional touch.
- Add a little crushed dried chili for a mild spicy kick.
