Chicken adobo is a classic Filipino dish that’s both comforting and simple to make. You simmer chicken pieces in soy sauce, vinegar, garlic, and bay leaves until tender and flavorful. This one-pot stew is perfect for a no-fuss weeknight meal.
The Story Behind This Recipe
I first tried chicken adobo years ago at a friend’s home, and it instantly stuck with me for its balanced tangy and savory flavors. It’s not complicated but feels special. Over time, I tweaked the recipe for my kitchen by trimming down the ingredients and cooking it all in one pot to keep cleanup easy.
This stew works well anytime you have chicken thighs on hand. They stay juicy and soak up all the sauce. I often serve it with plain steamed rice to let the sauce shine, but you could also mix it into garlic fried rice for extra aroma.
When making adobo, I like to brown the chicken first; it adds a nice depth and slight caramelization to the dish. While some recipes call for marinating, I usually skip that to keep things quick. The simmering does all the work, melding spicy garlic, acidic vinegar, and salty soy sauce.
My family has grown to expect this meal regularly. Even my kids, who aren’t always adventurous eaters, enjoy the gentle tang and tender chicken. Leftovers are great the next day and taste even better once the flavors have settled.
If I’m pressed for time, sometimes I make this with chicken drumsticks or even bone-in breasts. Just adjust the cooking time slightly to ensure the meat is tender but not overcooked.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 2 lbs bone-in chicken thighs, skin-on
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 5 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 teaspoon sugar (optional)
- Cooked rice, for serving
Instructions
- Step 1. Heat oil in a large skillet or Dutch oven over medium-high heat.
- Step 2. Add chicken thighs skin-side down and brown for 3-4 minutes per side until golden. Remove and set aside.
- Step 3. Lower heat to medium, add smashed garlic, and sauté for 1 minute until fragrant.
- Step 4. Return chicken to the pot. Pour in soy sauce, vinegar, water, and add bay leaves and peppercorns.
- Step 5. Bring to a gentle simmer, cover partially, and cook for 25-30 minutes, turning chicken once halfway through.
- Step 6. Optional: Stir in sugar if you prefer a touch of sweetness. Cook uncovered for another 5 minutes to slightly thicken sauce if needed.
- Step 7. Remove bay leaves and serve chicken with sauce over steamed rice.
Tips for Success
- Use bone-in thighs for more flavorful and juicy results.
- Don’t skip browning the chicken; it adds richness to the final dish.
- Adjust vinegar amount to taste; add more if you want it tangier.
- Leftovers taste great reheated and can be stored up to 3 days in the fridge.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
Variations & Substitutions
- Try using pork shoulder instead of chicken for pork adobo.
- Add sliced onions during the garlic sauté for extra sweetness.
- Swap white vinegar with coconut vinegar or apple cider vinegar for a different tang.
- For a spicy kick, add whole dried chilies or a pinch of red pepper flakes.
- Serve with garlic fried rice or steamed vegetables to complete the meal.
