Chicken adobo is one of those dishes that feels like a warm, familiar hug on a plate. It’s simple to cook, and with just a handful of ingredients, you get all those rich, tangy, and slightly sweet flavors that develop as it simmers. It’s great for busy nights when you want something comforting without fuss.
The Story Behind This Recipe
Adobo has always been a regular on my table, especially during weeks when I want something that tastes rewarding but doesn’t take much babysitting. The mix of vinegar and soy sauce gives the chicken a beautiful balance of tang and savoriness that just makes you want a second helping. I often serve it with plain steamed rice to soak up all that lovely sauce.
One little trick I picked up is browning the chicken first in the same pot. It adds a nice caramelized flavor that makes the finished dish more complex without needing extra steps. I like to keep it simple—chicken thighs, garlic, vinegar, soy sauce—and let the slow simmer do the work. It’s an easy dish to tweak too if you’re feeling adventurous.
When I have friends over, chicken adobo usually surprises them. It’s not spicy, but it feels hearty and homey, perfect for sharing. I’ve also made it in bulk and reheated it the next day; the flavors deepen even more, which is a nice bonus. Leftovers almost always disappear fast around here.
It’s one of those meals that’s grounded in tradition but accessible enough that you don’t need to be an expert cook. Plus, you can easily double the batch if you want to meal prep for the week.
Cuisine: Filipino
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp cooking oil
- 1 tsp brown sugar (optional)
- Salt to taste
Instructions
- Step 1. Heat the oil in a large skillet or pot over medium-high heat.
- Step 2. Add the chicken thighs skin-side down and brown for about 3-4 minutes until golden. Flip and brown the other side for another 3 minutes. Remove and set aside.
- Step 3. Lower the heat to medium. Add the smashed garlic to the pot and sauté until fragrant, about 1 minute.
- Step 4. Return the chicken to the pot. Pour in the soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar if using. Do not stir after adding the vinegar.
- Step 5. Bring to a gentle boil, then lower to a simmer and cover. Let it cook for 30-35 minutes until chicken is tender and cooked through.
- Step 6. Remove the lid and simmer uncovered for an additional 5-10 minutes to slightly reduce the sauce.
- Step 7. Taste and adjust salt if needed. Discard bay leaves before serving.
- Step 8. Serve hot with steamed rice.
Tips for Success
- Use bone-in chicken thighs for more flavor and tender meat.
- Try browning the chicken well for added depth before simmering.
- Don’t stir right after adding the vinegar to avoid a bitter taste.
- Leftovers taste even better the next day once the flavors meld.
- You can add a hard-boiled egg to the pot during the last 10 minutes for a traditional touch.
Variations & Substitutions
- Swap chicken thighs for pork shoulder or ribs for a different take on adobo.
- Add sliced onions for a milder, sweeter flavor.
- Use coconut vinegar or apple cider vinegar for varied acidity.
- For a richer sauce, stir in a tablespoon of toasted sesame oil just before serving.
