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Braised chicken thighs in dark soy and vinegar sauce with bay leaves
Savory chicken braised in soy and vinegar

Classic Chicken Adobo

Author: Flavelo
Recipes Main Courses
Adobo isn't a spice, it's a technique: braising in vinegar and soy sauce. While named by Spanish colonizers ('adobar' means to marinate), the method is indigenous to the Philippines for preserving meat in tropical heat. The vinegar tenderizes, the soy deepens the flavor, and garlic and pepper crown the dish. It tastes even better the next day.
🕒 Prep Time 10 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep skillet or Dutch oven with lid

Allergen Information

⚠️ Soy

Instructions

1 ✓

Mix the marinade: soy sauce, vinegar, garlic, peppercorns, and bay leaves. Toss the chicken in and let it sit for at least 30 minutes.

Tip: The acid in the vinegar begins to break down the meat fibers, tenderizing it.
2 ✓

Remove chicken from marinade (reserve the liquid!). Heat oil in the pan and sear the chicken skin-side down until golden brown.

Tip: Pat the chicken dry before searing to ensure it browns rather than steams.
3 ✓

Pour the reserved marinade and water back over the chicken. Bring to a boil. DO NOT STIR for the first 5 minutes!

Tip: Filipino grandmothers insist you must let the 'raw' taste of the vinegar cook off before stirring.
4 ✓

Cover and simmer on low for 30-40 minutes until tender. Remove the lid and simmer until the sauce reduces to a thick glaze.

Tip: Reducing concentrates the flavors into a shiny, sticky sauce that coats the meat.

Recipe FAQ

It's too sour, what do I do?
The vinegar flavor mellows during cooking. If it's still too sharp, balance it with a little brown sugar.

Ingredients

  • 2 lbs Chicken Thighs (Bone-in, Skin-on)
  • 1/2 cup Soy Sauce
  • 1/2 cup Vinegar (Cane, Coconut, or Apple Cider)
  • 6 cloves Garlic (smashed)
  • 3 leaves Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1 cup Water
  • 2 tbsp Oil