Description
This Filipino Chicken Adobo with soy and garlic is a comforting, savory, and deeply satisfying meal. Featuring tender chicken simmered in a distinct blend of tangy vinegar and rich soy sauce, it is a family-friendly classic perfect for weeknights.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
- 0.5 cup soy sauce
- 0.5 cup white cane or apple cider vinegar
- 1 whole head garlic (10–12 cloves), peeled and lightly smashed
- 3–4 dried bay leaves
- 1 Tbsp whole black peppercorns
- 1 Tbsp neutral cooking oil (vegetable or canola)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with the soy sauce, vinegar, smashed garlic, bay leaves, and peppercorns. Gently toss to coat. Let it sit at room temperature for at least 30 minutes, or up to 4 hours covered in the fridge for deeper flavor.
- Brown the Chicken: Heat 1 Tbsp cooking oil in a large 10-inch skillet or Dutch oven over medium-high heat until shimmering. Remove chicken from the marinade, reserving the marinade liquid. Brown all sides of the chicken until golden and lightly crisped, about 3-4 minutes per side. (Brown in batches if your chicken pieces crowd the pan.)
- Simmer to Perfection: Pour the reserved marinade over the browned chicken in the pot. Bring the liquid to a rolling boil, then reduce the heat to low, cover tightly, and simmer gently for 25-30 minutes, or until the chicken feels fork-tender and the juices run clear.
- Reduce the Sauce: Carefully remove the cooked chicken from the pot and set aside. Increase the heat to medium-high and let the sauce simmer, uncovered, for 5-10 minutes. Stir occasionally as it reduces and thickens slightly, achieving a glossy, rich consistency.
- Serve: Return the tender chicken to the reduced sauce, turning gently to coat each piece evenly. Serve immediately.
Notes
For lower sodium or gluten-free options, use low-sodium soy sauce or coconut aminos. Chicken breast (900g chunks) can be used as a leaner alternative, adjusting cooking time down. For plant-based, firm tofu or mushrooms can absorb adobo flavors beautifully. Using a pressure cooker can cut simmering time to 15-20 minutes. Avoid overcooking chicken to prevent dryness; ensure sauce is reduced for a glossy consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving (approx 250 g)
- Calories: 400 calories
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 160 mg