If you’re after a dish that’s both simple and comforting, this Filipino chicken adobo fits the bill. It combines soy sauce and vinegar to create a sauce that’s tangy and savory, perfect over rice or with steamed veggies. Best of all, it’s forgiving in the kitchen — no need to fuss.
The Story Behind This Recipe
Chicken adobo has always been a staple to me growing up. My mom would make it on weekends, and the house would fill with this deep, tangy aroma. It’s the kind of meal that feels like a warm hug after a busy day.
I like making it on a weeknight when I want something that doesn’t require babysitting. The ingredients mostly get thrown into one pot, then you let it simmer while you take care of other things. It’s practical but never bland.
Serving it over plain steamed rice makes a simple dinner feel satisfying without adding much prep. I’ve noticed guests wondering why such basic pantry ingredients come together so well here.
I sometimes chop up the chicken into smaller pieces so the sauce sticks nicely and every bite is flavorful. A sprinkle of black pepper and a little garlic are subtle but important to round out the flavors.
This dish travels well too — it tastes even better the next day once the flavors have mingled more. Leftovers often make their way into quick lunches or stir-fried with veggies for another easy meal.
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
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon cooking oil
- 1 tablespoon brown sugar (optional)
- Steamed rice for serving
Instructions
- Step 1. Heat oil in a large skillet or pot over medium heat.
- Step 2. Add chicken thighs skin-side down and brown until the skin is lightly crisp, about 5 minutes per side. Remove and set aside.
- Step 3. Pour out excess fat, leaving about 1 tablespoon in the pot.
- Step 4. Add garlic and cook briefly until fragrant, about 30 seconds.
- Step 5. Return chicken to the pot. Add soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar if using. Do not stir after adding vinegar; let it simmer uncovered for about 5 minutes.
- Step 6. Lower heat and cover. Simmer gently for 30 minutes, flipping chicken halfway through.
- Step 7. Remove lid and simmer for another 5-10 minutes to reduce and thicken the sauce if needed.
- Step 8. Serve hot over steamed rice.
Tips for Success
- If vinegar is too strong for your taste, reduce slightly or add a touch more sugar.
- Using bone-in, skin-on chicken thighs keeps the meat tender and flavorful.
- Leftover adobo tastes great reheated and can be stored in the fridge up to 3 days.
- Browning the chicken well at the start adds depth but don’t stress if you’re short on time.
Variations & Substitutions
- Try adding boiled eggs in the last 10 minutes of simmering for a classic touch.
- Swap chicken for pork shoulder cut into chunks for a different flavor profile.
- Finish with chopped scallions or fresh parsley for a bit of color and freshness.
- Add sliced potatoes or carrots to the pot to make the meal more hearty and one-pot.
