Chicken braised in soy sauce, vinegar, garlic and bay leaves until deeply savoury and tender, one of the best-known Filipino dishes.
Chicken adobo
- 1 kg chicken thighs, bone in
- 120 ml soy sauce
- 80 ml white vinegar (or cane vinegar)
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp sugar
- 1 tbsp oil
- Marinate the chicken in soy sauce, vinegar, garlic, bay leaves and peppercorns for at least 30 minutes.
- Brown the chicken in oil in a pot, in batches, then set aside.
- Add the marinade to the pot along with the sugar, and bring to a simmer.
- Return the chicken to the pot and simmer, covered, for 30 minutes.
- Uncover and simmer for a further 10 to 15 minutes to reduce and thicken the sauce.
- Serve with rice, spooning over plenty of the sauce.
What is chicken adobo?
Adobo is often called the national dish of the Philippines. Chicken is braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then the sauce is reduced to a glossy glaze. The vinegar keeps the dish well, which is part of why it became so popular before fridges.
Every family has its own version. Some add sugar, some add coconut milk (adobo sa gata), and some cook it until almost dry and crisp.
Ingredient notes and UK swaps
- Chicken: bone in thighs and drumsticks give the best flavour.
- Vinegar: Filipino cane or coconut vinegar is traditional. Cider vinegar or rice vinegar works well. Avoid malt vinegar, which is too harsh.
- Soy sauce: Filipino soy sauce such as Silver Swan is milder. Regular light soy sauce is fine.
- Bay leaves and peppercorns: dried bay leaves and whole black peppercorns, lightly crushed.
Serving and storing
Serve with plenty of plain rice and spoon the sauce over. Adobo tastes better the next day and keeps for 4 days in the fridge or 3 months in the freezer.
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.
Why browning the chicken first matters
Browning the chicken before adding the marinade back as a braising liquid builds a depth of flavour a straight simmer cannot replicate, do not skip this step even though the chicken will finish cooking through in the braise regardless.
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.
Should I stir the vinegar straight away?
Many Filipino cooks let the vinegar boil for a few minutes before stirring, which cooks off the sharp raw edge.
