Chicken Adobo — Filipino Braised Chicken
The unofficial national dish of the Philippines: chicken braised in a glossy, tangy-savoury sauce of vinegar, soy sauce, garlic, bay and peppercorns, then often reduced until the pieces catch and caramelise. Adobo is the genius of preserving-by-cooking — sharp, deep and dead simple, with every family swearing by its own balance. It only gets better the next day.
Combine chicken with soy sauce, vinegar, lots of smashed garlic, bay leaves and whole peppercorns and let it sit briefly. Bring to a boil — don't stir the raw vinegar in too early — then lower and simmer, partly covered, until the chicken is tender, about 30 minutes. Fish out the chicken and reduce the sauce until glossy (brown the chicken in it for caramelised edges if you like), then return it. Taste — it should be sharp, salty and savoury. Serve over rice with plenty of sauce.
- The core is just soy, vinegar, garlic, bay and peppercorns — no need to overcomplicate it.
- Let the vinegar boil before stirring, so it loses its raw harshness and the sauce mellows.
- Reduce the sauce (and optionally brown the chicken in it) for glossy, caramelised pieces; it's even better next day.
Equipment
- Pot or deep pan with lid
المكونات
Adobo
- 1 kg chicken pieces (thighs and drumsticks)
- 120 ml soy sauce
- 120 ml cane or white vinegar
- 1 whole head garlic, smashed
- 4 bay leaves; 1 tsp whole black peppercorns
Optional
- 1 tbsp sugar (to balance), or a splash of coconut milk
- Oil, for browning; steamed rice, to serve
الطريقة
- خطوة01
Put the chicken in a pot with the soy sauce, vinegar, smashed garlic, bay leaves and peppercorns. Let it sit 15–30 minutes if you have time (or proceed straight away).
- خطوة02
Bring to a boil without stirring (let the vinegar cook off its raw edge), then lower the heat and simmer, partly covered, until the chicken is tender, about 30 minutes.
- خطوة03
Lift out the chicken. Simmer the sauce to reduce and concentrate it until glossy. Taste and balance — add a little sugar if it's too sharp.
- خطوة04
For caramelised edges, brown the drained chicken pieces in a little oil (or in the reducing sauce) until they catch and glaze.
- خطوة05
Return the chicken to the sauce to coat. Serve hot over steamed rice, spooning the garlicky, tangy sauce generously on top.
Make ahead
Make it a day or two ahead — adobo is famous for tasting even better after resting, as the sour-salty-garlicky flavours deepen. Reheat gently and, if you like, crisp the pieces in a pan just before serving. Traditionally it was cooked precisely so it would keep without refrigeration.
Storage
Adobo is the original make-ahead dish — the vinegar acts as a preservative, and it genuinely improves over 1–3 days as the flavours meld. Keeps 3–4 days refrigerated and reheats beautifully. It freezes well too. Store the chicken in its sauce.
Variations
Adobong baboy
Use pork (often pork belly) instead of, or with, the chicken — adobo works with both.
Adobo sa gata
Stir in coconut milk near the end for a creamy, mellow southern version.
Adjust the balance
Every family differs — more vinegar for sharper, more soy for saltier, a little sugar to round it; some add potatoes or boiled egg.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
What is adobo?
Adobo is a Filipino cooking method (and the dish it makes) where meat — most often chicken or pork — is braised in vinegar, soy sauce, garlic, bay leaves and peppercorns. The word comes from the Spanish for 'marinade', but the technique is indigenous; the vinegar both flavours and preserves. It's often called the national dish of the Philippines.
Why shouldn't I stir the vinegar in right away?
A traditional tip: let the vinegar come to a boil before stirring, so it cooks off its harsh, raw acidity and the sauce turns mellow and rounded. Stirring it in cold from the start can leave a sharp, raw-vinegar taste. Once it's boiled and simmered, the flavour deepens and softens.
Can I make adobo ahead of time?
Absolutely — it's one of the best dishes to make ahead. The vinegar acts as a natural preservative (that's the historical point of it), and the flavour genuinely improves over a day or two as it melds. Keeps 3–4 days refrigerated, reheats beautifully, and freezes well. Many say day-two adobo is the best adobo.
What kind of vinegar should I use?
Filipino cane vinegar (sukang maasim) is traditional and gives the right mellow tang, but white vinegar, rice vinegar or cider vinegar all work. Each gives a slightly different character. Whatever you use, let it boil to tame the sharpness, and taste at the end — you can balance with a little sugar if needed.
How do I get caramelised, glazed adobo?
Simmer the chicken until tender, then remove it and reduce the sauce until thick and glossy. For the prized caramelised edges, brown the drained chicken pieces in a little oil (or in the reducing sauce) until they catch and glaze, then toss them back in the sauce. This 'dry' style is hugely popular alongside the saucier version.
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