Discover why adobo is the Philippines’ national dish! This easy chicken adobo recipe delivers tender meat in a sticky-sweet garlic-vinegar sauce, ready in one pot. Includes pro tips for caramelized adobo glaze and serving with sinangag (garlic fried rice). No fancy ingredients needed!
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
- 2 lbs chicken pieces (thighs, drumsticks, or a mix)
- 1 cup soy sauce
- 1 cup white vinegar
- 1 head of garlic, peeled and crushed
- 2-3 dried bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons cooking oil
- Optional: 1 tablespoon brown sugar (for a hint of sweetness)
- Optional: 1/4 cup water (if sauce reduces too quickly)
- Cooked white rice, for serving
Equipment:
- Large pot or Dutch oven
- Measuring cups and spoons
Instructions with Step-by-Step Pictures:
Step 1: Gather all the ingredients.
Step 2: In a large pot or Dutch oven, combine the chicken pieces, soy sauce, white vinegar, crushed garlic, bay leaves, and black peppercorns.
Step 3: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the chicken is cooked through.
Step 4: Remove the chicken pieces from the pot and set aside. Increase the heat to medium and let the sauce in the pot boil and reduce slightly, for about 5-10 minutes, or until it thickens to your desired consistency. If the sauce reduces too quickly, you can add a little water. If using, stir in the brown sugar during the last few minutes of simmering.
Step 5: In a separate skillet, heat the cooking oil over medium heat. Add the cooked chicken pieces and sear on all sides until golden brown. This step is optional but adds flavor and texture.
Step 6: Return the seared chicken pieces to the pot with the thickened adobo sauce. Toss to coat.
Step 7: Serve hot with freshly cooked white rice. Spoon the adobo sauce over the rice.
💡 Pro Tips
✔ Vinegar hack: Don’t stir while simmering to prevent curdling
✔ Extra crispy: Air fry instead of pan-fry (400°F for 8 mins)
✔ Pork version: Use pork belly + extend braise to 1 hour
🍽️ Serving Style
- Over jasmine rice (sauce is liquid gold!)
- With atchara (pickled papaya)
- Cold beer or calamansi juice
🌡️ Storage
- Fridge: Up to 5 days (flavor improves)
- Freeze: Sauce separates but still tasty (3 months)
📊 Nutrition (Per Serving – 2 Thighs)
Calories: 450 | Protein: 38g | Carbs: 6g
Enjoy this classic Filipino chicken adobo recipe for incredible flavor!
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