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Chicken Adobo
The Philippines' national dish — chicken braised in vinegar, soy sauce, garlic, and bay leaves until meltingly tender.
10 mins
45 mins
4 people
Filipino
Chicken pieces
Bone-in, skin-on
1.2kg
White cane vinegar
Or white wine vinegar
1/2 cup
Soy sauce
1/3 cup
Garlic
Smashed
8 cloves
Bay leaves
4
Black peppercorns
Whole
1 tsp
Water
1/2 cup
Sugar
Optional but rounds the flavor
1 tsp
Oil
for browning
🍽️ Filipino cane vinegar
→ White wine vinegar or apple cider vinegar
Close flavor profile
Brown chicken pieces skin-side down in oil until golden. Remove.
💡 Pro Tip: Browning adds a layer of flavor that braising alone can't create.
In the same pan, combine all remaining ingredients. Return chicken.
💡 Pro Tip: Don't rinse the pan — those golden bits add depth to the sauce.
Bring to boil, then simmer covered for 30 minutes until chicken is very tender.
💡 Pro Tip: Tender means the meat easily comes away from the bone — that's the goal.
Uncover, increase heat. Reduce sauce until thick and syrupy, basting chicken.
💡 Pro Tip: This reduction/crisping step is what separates great adobo from good adobo.
Taste and adjust — adobo should be tangy, savory, and slightly sweet.
💡 Pro Tip: Every family and restaurant has their own balance. Taste and adjust aggressively.
- ✓Don't be afraid of the vinegar — it mellows completely during cooking
- ✓Bone-in works far better than boneless
- ✓The reduction/crisping step is essential
- ✓Serve with plenty of white rice to soak up the sauce
- →With steamed white rice
- →With garlic fried rice (sinangag)
- →As leftovers (improves overnight)