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Authentic Filipino Chicken Adobo Recipe

I’ve made this dish so many times now, and yet it always feels special. Chicken adobo was a staple growing up — rich, tangy, salty, and full of comfort. I remember how the smell of simmering soy sauce and vinegar would fill the house and signal that something cozy was coming to the table.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Filipino
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds bone-in chicken thighs or drumsticks with skin – These cuts are juicy and stay tender when braised
  • ¾ cup low sodium soy sauce – Adds rich umami and color without over-salting
  • ⅓ cup white distilled vinegar or cane or coconut vinegar – Delivers the signature tanginess and acts as a natural preservative
  • ½ cup water – Balances the intensity of the vinegar and soy sauce
  • 4 –5 cloves fresh garlic minced – Brings in that earthy depth
  • 1 small onion chopped – Softens into the sauce and adds a hint of sweetness
  • 6 whole dried bay leaves – Lend a subtle fragrant herbal layer
  • 1 tablespoon whole black peppercorns – Provide mild heat and traditional bite
  • 1 tablespoon brown sugar optional, but recommended – Rounds out the flavors with just a touch of sweetness
  • 2½ tablespoons avocado oil or any high-heat oil – Used for searing the chicken and locking in moisture
  • Optional: cornstarch slurry ¾ tablespoon cornstarch + 1 tablespoon cold water – To thicken the sauce if you prefer a glaze-like texture

Equipment

  • Large braiser pan with lid
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs
  • Mixing spoon
  • Cutting board 
  • Chef’s knife 
  • Platter 

Method
 

  1. In a bowl, mix soy sauce and minced garlic. Coat the chicken well and let it rest in the fridge for 1–2 hours. This helps deepen the flavor, but it’s optional — the recipe still works beautifully without this step.
  2. Heat oil in your braiser over medium-high heat. Place chicken skin-side down and let it sear undisturbed until golden brown. Flip and sear the other side briefly.
  3. Add chopped onions and any extra garlic not used in the marinade. Sauté for 1–2 minutes until slightly softened.
  4. Add bay leaves and peppercorns. In a small bowl, combine soy sauce, vinegar, water, and brown sugar. Pour over the chicken.
  5. Turn the heat to low and cover tightly with the lid. Let everything simmer gently for 30 minutes. Then flip the chicken and cook another 10–15 minutes with the lid still on.
  6. Remove the chicken and set it aside on a platter. Turn the heat up and let the sauce bubble uncovered for 8 minutes until it reduces slightly. Add cornstarch slurry now if you prefer a thicker consistency.
  7. Return the chicken to the pan and spoon sauce over the top. Let it rest for 2 minutes. Serve hot with plenty of rice and your favorite sides.

Notes

Marinating enhances flavor, but is totally optional if you’re short on time.
Always use a tight-fitting lid for braising so the chicken stays moist. 4
If the sauce tastes too salty after reducing, add a splash of water.
For a lighter version, skim any extra oil before serving.