Filipino
Chicken Adobo
A classic Filipino adobo with bone-in chicken simmered in soy sauce, cane vinegar, garlic, bay leaves, and whole peppercorns until savory, tangy, and glossy. Serve it with hot rice to catch the deeply seasoned sauce.
Ingredients
- Bone-in chicken thighs or drumsticks500 g
- Filipino cane vinegar1/4 cup
- Soy sauce1/4 cup
- Garlic, smashed6 cloves
- Bay leaves2
- Whole black peppercorns1 tsp
- Water1/2 cup
- Neutral oil1 tbsp
- Brown sugar1/2 tsp, optional
- Cooked white rice2 cups, for serving
Method
- Combine the chicken, soy sauce, smashed garlic, bay leaves, and peppercorns in a bowl and marinate for 30 minutes.
- Lift the chicken from the marinade and reserve all the marinade and aromatics.
- Heat the oil in a heavy pot over medium-high heat and brown the chicken on both sides, about 3 minutes per side.
- Pour in the reserved marinade, add the vinegar and water, and bring to a boil without stirring for 5 minutes to let the vinegar cook off properly.
- Lower the heat, cover, and simmer for 25 to 30 minutes until the chicken is tender.
- Uncover, turn the chicken pieces occasionally, and simmer for 8 to 10 minutes more until the sauce is slightly reduced and glossy.
- Taste the sauce and add the optional brown sugar only if you want to round out the sharpness of the vinegar.
- Serve the chicken adobo hot with steamed white rice and spoon the sauce, garlic, and peppercorns over the top.
Common questions
Can I substitute regular vinegar or apple cider vinegar for Filipino cane vinegar in chicken adobo?
Yes, but the flavor will shift. Use white vinegar or apple cider vinegar in the same amount, then taste at the end and add a little water or brown sugar if it feels too sharp. Cane vinegar is milder and cleaner.
How long should I marinate chicken adobo, and is it okay to marinate overnight?
Thirty minutes is enough for good flavor, especially with bone-in pieces. You can marinate overnight in the fridge for a deeper savory taste, but don’t leave it for days—the vinegar can make the chicken texture too firm or slightly cured.
What are the most common mistakes when making chicken adobo?
The biggest mistakes are stirring during the first boil, which can make the vinegar taste harsh, and simmering too hard, which can dry out the chicken. Also, don’t skip browning—it adds depth and keeps the sauce from tasting flat.
How do I store and reheat leftover chicken adobo?
Cool it quickly, then store chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave until hot. It often tastes even better the next day as the flavors meld.
What should I serve with chicken adobo besides white rice?
Steamed white rice is the classic pairing because it soaks up the salty-tangy sauce. You can also serve it with garlic rice, sautéed greens, or a simple cucumber salad to balance the richness and vinegar sharpness.