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Chicken braised in soy sauce, vinegar, garlic and bay leaves until deeply savoury and tender, one of the best-known Filipino dishes.
Tips for the best chicken adobo
- Do not skip the browning step, it adds flavour that the braise alone will not.
- Cane vinegar gives the most authentic flavour if you can find it, though white vinegar is a fine substitute.
Frequently asked questions
Is chicken adobo very sour?
It has a noticeable tang from the vinegar, balanced by the soy sauce and a little sugar, rather than being sharply sour.
Can I make adobo with pork instead of chicken?
Yes, pork belly or shoulder is just as traditional, and needs a slightly longer simmer to become tender.
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- Cane vinegar. The traditional vinegar for a proper adobo.
