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Chicken Adobo Recipe
This slow-cooked Filipino comfort food features tender chicken thighs bathed in a tangy vinegar soy sauce marinade.
I first tasted this Chicken Adobo Recipe on a rainy Manila afternoon, and ever since, it’s been my go-to for cozy weeknight dinners. Combining the tang of vinegar with the savory depth of soy sauce, plus garlic and black pepper, it delivers a perfect balance of Asian flavors and heartwarming comfort food vibes. Whether you’re new to Filipino cuisine or a seasoned adobo lover, this version is simple, healthy-ish, and endlessly adaptable—just what busy home cooks need.
Why You’ll Love This Recipe
- One-pot magic—minimal cleanup after indulging in savory Chicken adobo
- Pantry staples—no exotic trips to specialty markets
- Slow-cooked tenderness—fork-falling-off-the-bone good
- Customizable tang—adjust the vinegar soy sauce marinade to taste
- Make-ahead marvel—flavors deepen if you prep a day early
- Protein-packed comfort—about 300 calories and 20g protein per serving
- Gluten-free option—swap in tamari or coconut aminos
- Family-approved—kids and grown-ups alike beg for seconds
Ingredients
- 2 lbs (900g) chicken thighs, bone-in and skin-on (for richer flavor; boneless works too)
- 1 cup (240ml) soy sauce (Kikkoman or low-sodium)
- 1 cup (240ml) white vinegar (distilled or cane vinegar for best brightness)
- ½ cup (120ml) water
- 8 garlic cloves, smashed (fresh is key; jarred lacks punch)
- 2 bay leaves (dried)
- 1 tsp whole black peppercorns (or ½ tsp cracked pepper)
- 1–2 tbsp brown sugar (optional, to mellow the tang)
- 1 tbsp neutral oil (vegetable or canola)
- Optional garnish: sliced green onions, toasted sesame seeds
Tips on ingredients:
• For a lighter twist, use skinless chicken breasts—but watch the cook time.
• Coconut aminos work in place of soy sauce for a gluten-free, lower-salt version.
• A splash of lime juice at the end amps up the brightness.
Directions
- Make the marinade. In a medium bowl, whisk together soy sauce, vinegar, water, smashed garlic, bay leaves, peppercorns, and brown sugar until sugar dissolves. You’re aiming for a silky, tangy sauce—think vinegar meets salt in perfect harmony.
- Marinate the chicken. Place thighs in a zip-top bag or shallow dish, pour in the vinegar soy sauce marinade, seal, and toss to coat. Chill for at least 30 minutes (or up to 4 hours). Tip: Longer marinating yields deeper flavor.
- Brown the chicken. Heat oil in a heavy skillet or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve liquid), skin-side down; brown until golden, about 5 minutes. This step locks in juices and adds that crave-worthy crisp.
- Simmer gently. Pour reserved marinade into the pot, bring just to a simmer, then reduce heat to low. Partially cover and cook 30–35 minutes, flipping thighs halfway. Watch for gentle bubbles—vigorous boiling can make vinegar taste harsh.
- Check doneness. Chicken should reach 165°F (74°C). If you don’t have a thermometer, look for clear juices and tender meat that slides off the bone.
- Thicken the sauce. Transfer chicken to a plate. Increase heat to medium and let sauce boil, uncovered, 5–7 minutes until it lightly coats the back of a spoon. Pro tip: for a glossy finish, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Coat and rest. Return chicken to the pan, spoon the reduced sauce over, and cook 2 more minutes. Then turn off heat and let rest 5 minutes—this helps flavors meld.
- Serve and garnish. Plate over steamed rice or roasted veg, sprinkle green onions and sesame seeds, and dig in!
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes active (plus 30–240 minutes marinating)
Cook Time: 35 minutes
Total Time: ~1 hr (including a minimum 30-minute chill)
Variations
• Spicy Adobo: Toss in 1 tsp chili flakes or 2 dried chilies when simmering.
• Coconut Adobo: Swap ½ cup water for coconut milk in the sauce.
• Pineapple Adobo: Add 1 cup pineapple chunks during the last 10 minutes.
• Instant Pot Adobo: Pressure-cook on high for 10 minutes, then use quick-release.
• Tofu Adobo: Replace chicken with extra-firm tofu, sear gently, and reduce cook time.
• Smoky Adobo: Stir in 1 tsp smoked paprika for a barbecue-style twist.
Storage & Reheating
Store cooked Chicken adobo in an airtight container in the fridge for up to 4 days. For longer stints, freeze portions in zip-top bags (up to 2 months). Thaw overnight in the fridge. Reheat in a skillet over medium—add a splash of water to loosen the sauce—or zap in the microwave for about 2 minutes, stirring halfway. This recipe is perfect for make-ahead meal prep: pack with rice and steamed broccoli for a balanced lunch.
Notes
• I learned that simmering vinegar too hard makes it sharp—gentle bubbles are your friend.
• Bone-in pieces yield richer stock; boneless cooks faster but can dry out.
• If you like more tang, stir in an extra tablespoon of vinegar right before serving.
• Adding a pinch of sugar balances the salt, especially if you’re using full-strength soy sauce.
• Letting the finished adobo sit 10 minutes off heat deepens the flavor—patience pays off!
FAQs
Q: Can I use chicken breast instead of thighs?
A: Absolutely—you’ll need only about 20 minutes of cook time to avoid dryness.
Q: Why is my adobo vinegar too harsh?
A: Boiling vinegar aggressively concentrates its acidity. Simmer gently, or add a touch more sugar.
Q: Do I have to marinate overnight?
A: No—30 minutes gives good flavor, though 2–4 hours is ideal for a deeper tang.
Q: Is adobo spicy by default?
A: Traditional Chicken adobo isn’t spicy—it’s tangy and savory. Add chilies or flakes if you crave heat.
Q: Can I make this gluten-free?
A: Yes—use tamari or coconut aminos instead of soy sauce.
Q: How do I thicken the sauce faster?
A: Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 1–2 minutes.
Q: What sides go well with adobo?
A: Steamed jasmine rice is classic; garlic fried rice, roasted root veg, or sautéed greens also complement nicely.
Conclusion
This Chicken Adobo Recipe is a testament to how a few simple ingredients—vinegar, soy sauce, garlic—can create a flavor powerhouse. It’s one-pot comfort food at its best: tangy, nourishing, and easy to scale for a crowd or meal prep. Give it a try, then drop a comment below or share your plated masterpiece on Instagram with #ChickenAdoboDelights. For more Filipino cuisine adventures, check out our garlic fried rice or pork sinigang recipes!
Chicken Adobo
Ingredients
- 2 lbs (900g) chicken thighs bone-in and skin-on (boneless works too)
- 1 cup (240ml) soy sauce Kikkoman or low-sodium
- 1 cup (240ml) white vinegar distilled or cane vinegar
- 1/2 cup (120ml) water
- 8 garlic cloves smashed
- 2 bay leaves dried
- 1 tsp whole black peppercorns
- 1-2 tbsp brown sugar optional
- 1 tbsp neutral oil vegetable or canola
- Optional garnish: sliced green onions, toasted sesame seeds
Instructions
- Whisk together soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar until sugar dissolves.
- Place chicken in a bag or dish, pour in marinade, seal, and chill for at least 30 minutes.
- Brown chicken in a skillet, then pour in reserved marinade and simmer gently.
- Cook for 30-35 minutes, flipping thighs halfway, until chicken is tender.
- Chicken should reach 165°F (74°C) and be tender.
- Boil sauce until it lightly coats the back of a spoon.
- Return chicken to the pan, spoon sauce over, and let rest for 5 minutes.
- Plate over rice or veggies, sprinkle with green onions and sesame seeds.
