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Chicken Adobo

Chicken Adobo

A beloved Filipino staple, chicken adobo braises bone-in chicken pieces in a savory-tangy blend of soy sauce, white vinegar, garlic, and bay leaves until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, deeply flavored glaze. Simple pantry ingredients, one pot, and big reward — this is weeknight comfort food at its finest.

4 servings · Prep 15 min · Cook 45 min · Total 60 min

Southeast Asian · Dinner · Main Course

Ingredients

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  • 3 lb bone-in, skin-on chicken thighs and drumsticks patted dry
  • 0.5 cup white cane vinegar or distilled white vinegar
  • distilled white vinegar
  • 0.33 cup soy sauce low-sodium preferred
  • 1 cup water
  • 8 cloves garlic smashed and peeled
  • 4 whole bay leaves
  • 1 tsp whole black peppercorns lightly crushed
  • 1 tbsp neutral cooking oil such as vegetable or canola oil
  • canola oil
  • 1 tsp brown sugar optional, to balance acidity
  • 2 cup steamed white rice for serving

Equipment

  • Stovetop
  • Dutch Oven
  • Pot
  • Lid
  • Serving Plate
  • Measuring Cups
  • Plates
  • Knife
  • Tongs
  • Cutting Board

Instructions

  1. In a large #[Dutch Oven] or heavy-bottomed #[Pot], heat the @[Neutral Cooking Oil] over ^[medium-high heat]. Add the @[Chicken Thighs and Drumsticks] skin-side down and sear without moving for ~[4–5 minutes] until the skin is golden brown. Flip and sear the other side for ~[2 minutes]. Transfer the @[Chicken Thighs and Drumsticks] to a plate and discard all but 1 tablespoon of rendered fat from the pot.
  2. Add the @[Garlic] to the pot and sauté over ^[medium heat] for about ~[1 minute] until fragrant and lightly golden. Pour in the @[Soy Sauce], @[White Vinegar], and @[Water]. Add the @[Bay Leaves] and @[Black Peppercorns]. Stir to combine, scraping up any browned bits from the bottom of the pot.
  3. Return the seared @[Chicken Thighs and Drumsticks] to the pot, skin-side up. Bring the liquid to a boil over ^[high heat], then reduce to a steady simmer. Cover and cook for ~[25 minutes], turning the @[Chicken Thighs and Drumsticks] once halfway through, until the meat is cooked through and very tender.
  4. Uncover the pot and increase the heat to ^[medium-high]. If using, stir in the @[Brown Sugar]. Let the sauce reduce, stirring occasionally, for ~[10–12 minutes] until it thickens to a glossy, dark glaze that coats the @[Chicken Thighs and Drumsticks]. Taste and adjust seasoning — add a splash more @[White Vinegar] for brightness or a touch more @[Soy Sauce] for depth.
  5. Remove and discard the @[Bay Leaves]. Serve the @[Chicken Thighs and Drumsticks] adobo over @[Rice], spooning the rich glaze generously over the top.