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Chicken Adobo is a Filipino classic that brings tender chicken simmered in a tangy soy-vinegar sauce right to your table. It’s so delicious and perfect for any night of the week.
There’s something incredibly satisfying about cooking a dish that fills your home with irresistible aromas and brings everyone to the table. Chicken Adobo does just that. I want to share this delightful recipe with you because it’s one of those meals that feels like a warm hug—comforting, flavorful, and surprisingly easy to make.
Before You Begin
- Marinate Longer for Deeper Flavor: If you have the time, marinate the chicken overnight to let the flavors really soak in.
- Use Bone-In, Skin-On Chicken: This adds richness and keeps the meat juicy.
- Adjust Sweetness and Tanginess: Feel free to tweak the sugar and vinegar amounts to suit your taste.
- Prep All Ingredients First: Having everything ready makes the cooking process smoother.
- Cook Rice Ahead of Time: Since this dish is best served over rice, it’s helpful to have it ready when the chicken is done.
Ingredients You’ll Need
- Chicken: You can use chicken thighs or drumsticks but make sure they’re bone-in and skin-on for maximum flavor and tenderness.
- Soy Sauce and White Vinegar: For that tangy and savory base of the sauce. Low-sodium soy sauce helps control saltiness.
- Garlic and Onion: Essential aromatics that infuse the dish with lots of flavor.
- Bay Leaves and Black Peppercorns: Add earthy notes and a hint of spice.
- Sugar (Optional): Balances the tanginess with a touch of sweetness.
- Green Onions: Chopped for a fresh garnish that adds color and subtle flavor.
In a large bowl, combine ⅓ cup of low-sodium soy sauce, ⅓ cup of white vinegar, 4 minced garlic cloves, 2 bay leaves, and 1 teaspoon of black peppercorns. Add 2 pounds of chicken thighs and drumsticks, turning them to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Heat 1 tablespoon of vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add 1 sliced large onion and sauté for about 5 minutes until softened and translucent.
Remove the chicken pieces from the marinade, reserving the marinade for later use. Add the chicken to the skillet, skin-side down, and brown for about 5 minutes on each side until golden.
Pour the reserved marinade over the chicken. Add 1 cup of water and 1 teaspoon of sugar (if using). Stir everything together to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the chicken simmer for about 30 minutes, turning the pieces occasionally.
If the sauce is too thin, remove the lid and let it simmer uncovered for a few more minutes until it reduces and thickens slightly.
How To Serve
While Chicken Adobo is hearty enough to be a meal on its own, you can also pair with different sides. Here are some ideas:
Frequently Asked Questions
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but they may cook faster and could become dry. I recommend using bone-in, skin-on thighs and drumsticks for the best flavor and juiciness.
How do I store leftovers?
Let the chicken adobo cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze Chicken Adobo?
Absolutely! Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
My sauce is too salty or too sour. How can I fix it?
f the sauce is too salty, add a bit more water or a touch of sugar to balance it out. If it’s too sour, adding a bit more sugar can help mellow the acidity.
I’d Love to Hear From You
Thank you for joining me in making this delicious Chicken Adobo! How did your dish turn out? Did you add any special twists or personal touches? Share your tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Delicious Chicken Recipes
- Chicken Curry
- Chicken Vindaloo
- Marry Me Chicken
- Baked Honey Mustard Chicken With Potatoes
- Cilantro Lime Chicken
Chicken Adobo
Ingredients
- 2 pounds chicken thighs bone-in skin-on, or a mix of thighs and drumsticks
- ⅓ cup soy sauce low sodium
- ⅓ cup white vinegar
- 4 cloves garlic minced
- 1 large onion sliced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon sugar optional, for a touch of sweetness
- 1 tablespoon vegetable oil
- 1 cup water
- cooked rice for serving
- green onions chopped, for garnish
Instructions
- In a large bowl, combine the soy sauce, white vinegar, minced garlic, bay leaves, and black peppercorns. Add the chicken thighs and drumsticks, turning them to coat in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Heat the cooking oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onion and sauté for about 5 minutes, until softened and translucent.
- Remove the chicken pieces from the marinade, reserving the marinade for later. Add the chicken to the skillet, skin-side down, and brown for about 5 minutes on each side.
- Pour the reserved marinade over the chicken. Add the water and sugar (if using). Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the chicken simmer for about 30 minutes, turning the pieces occasionally, until the chicken is tender and cooked through.
- If the sauce is too thin, remove the lid and let it simmer uncovered for a few minutes to reduce and thicken slightly.
- Serve the chicken adobo hot over cooked rice. Garnish with chopped green onions or fresh parsley, if desired.
Tips & Notes:
- Add a Boiled Egg: For extra protein and flavor, simmer boiled eggs in the sauce during the last 10 minutes.
- Balance Flavors to Taste: Feel free to adjust the soy sauce, vinegar, and sugar ratios to suit your palate.
- Leftovers Are Better: The flavors deepen overnight, making leftovers even more delicious the next day.
- Skim Excess Oil: If the sauce seems oily after cooking, skim off excess fat before serving.
