Recipe
Chicken adobo
Southeast Asian · 55 min · Easy
The Philippines' favorite: chicken braised in vinegar, soy sauce, garlic and bay leaves.
Photo: Markus Winkler on Unsplash
Adobo is often called the national dish of the Philippines, and every family cooks it a little differently. At its heart, it's chicken braised in vinegar, soy sauce, lots of garlic, bay leaves and black peppercorns until tender, with a tangy, savory sauce.
Spoon the sauce generously over plain white rice. Like most braises, it's even better the next day.
Chicken adobo recipe
By FeastPick Kitchen · Updated October 11, 2026
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
Ingredients
- 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs (about 6)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar or distilled white vinegar
- 1/2 cup (120 ml) water
- 1 whole head of garlic, cloves peeled and smashed
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon brown sugar (optional)
- 1 tablespoon neutral oil
- Sliced scallions and steamed rice, to serve
Instructions
- Combine the chicken, soy sauce, vinegar, garlic, peppercorns and bay leaves in a bowl. Marinate for 30 minutes at room temperature (or up to 4 hours in the fridge).
- Lift the chicken out of the marinade and pat the skin dry; keep the marinade. Heat the oil in a large pot over medium-high heat and brown the chicken skin-side down for 6 to 8 minutes, until golden. Flip briefly, then pour off excess fat.
- Pour in the marinade and water and add the sugar, if using. Bring to a boil and let it bubble for 2 minutes without stirring, which mellows the sharpness of the vinegar.
- Lower the heat, cover and simmer for 25 minutes, until the chicken is tender.
- Uncover and simmer for 10 to 15 minutes more, until the sauce reduces and turns slightly glossy. Taste; add a splash of water if it's too salty or sharp.
- Serve the chicken over rice with plenty of sauce and a scattering of scallions.
Tips
- For crispier skin, brown the braised chicken under a hot broiler for 3 to 4 minutes before serving.
Storing leftovers
Keeps in the fridge for 4 days; the flavor improves overnight.
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