Filipino · Main course · Tested 14 times

Filipino Chicken Adobo

The Philippines' national dish: chicken braised in soy sauce, vinegar, garlic, peppercorns, and bay until the meat falls off the bone and the sauce turns glossy and intense. Five pantry ingredients, almost no work.

By Liza Reyes · Philippines editor · Published 2026-01-30 · Updated 2026-05-14
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Prep
10 min
Cook
45 min
Total
55 min
Yields
4 servings
Difficulty
Easy
#filipino#weeknight#braise#chicken
Quick answer · A 30-second answer

Marinate chicken in soy sauce, vinegar, garlic, bay, and peppercorns. Sear, then braise in the marinade 30 minutes. Lift the chicken, reduce the sauce until syrupy, optionally crisp the chicken under the broiler, and return it to glaze. Serve over rice.

  • Don't stir the vinegar in and immediately stir — let it come to a boil before stirring, or it stays harsh and raw.
  • Bone-in, skin-on thighs give the best flavor and don't dry out.
  • The ratio is the dish: roughly 2 parts soy to 1 part vinegar, adjusted to taste. Every Filipino family has its own.

Equipment

  • Heavy pan or pot with a lid
  • Tongs
  • Optional: broiler for crisping

Ingredients

Braise

  • 1 kg bone-in, skin-on chicken thighs and drumsticks
  • 80 ml soy sauce, or tamari for gluten-free
  • 60 ml cane or white vinegar
  • 1 whole head garlic, cloves smashed
  • 4 bay leaves
  • 5 g whole black peppercorns, lightly cracked
  • 10 g brown sugar, optional, to balance
  • 240 ml water
  • 15 ml neutral oil, for searing

Method

  1. STEP
    01

    Combine the chicken with soy sauce, vinegar, smashed garlic, bay leaves, and peppercorns. Marinate 30 minutes at room temperature, or up to overnight in the fridge.

  2. STEP
    02

    Lift the chicken from the marinade (reserve it). Heat the oil in a heavy pan and sear the chicken skin-side down until deep golden, about 5 minutes. Flip briefly. Don't crowd — do it in batches if needed.

  3. STEP
    03

    Pour in the reserved marinade and the water. Add the sugar if using. Bring to a boil and let it bubble 2 minutes WITHOUT stirring — this cooks off the raw vinegar bite. Then lower to a simmer, cover, and cook 30 minutes, turning the chicken once.

  4. STEP
    04

    Uncover. Lift the chicken onto a plate. Turn the heat up and reduce the braising liquid 6–8 minutes until glossy and slightly syrupy. Skim excess fat if you like.

  5. STEP
    05

    For crisp skin, lay the chicken on a tray and broil 3–4 minutes until the skin blisters. Or sear again skin-side down in a hot pan.

  6. STEP
    06

    Return the chicken to the reduced sauce and turn to coat. Serve over hot rice with plenty of sauce spooned over.

Make ahead

Make it a day ahead on purpose. Cool, refrigerate, and reheat gently — day-two adobo is the gold standard. It also freezes 3 months.

Storage

Adobo is famously better the next day — the flavors deepen. Keeps 4 days refrigerated, and the vinegar acts as a natural preservative. Reheats beautifully.

Variations

Adobo sa gata

Stir in 200 ml coconut milk in the last 10 minutes for a rich, creamy southern-style adobo.

Pork adobo

Use 1 kg pork belly or shoulder in 4 cm cubes; braise 50–60 minutes until tender.

Spicy

Add 2–3 whole bird's-eye chilies and a thumb of ginger to the braise.

Serve with

Plenty of steamed white riceA fried egg for breakfast leftoversAtchara (pickled green papaya)

Nutrition per serving

420 kcal 26 g fat 6 g carbs 38 g protein 3 g sugar 1 g fiber 1180 mg sodium
Allergens: Soy
Diet: Dairy-free, Gluten-free with tamari

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

What vinegar should I use?

Filipino cane vinegar (sukang maasim) is traditional and ideal. White vinegar, rice vinegar, or apple cider vinegar all work. Avoid balsamic or strong wine vinegars — they overpower the dish.

Why shouldn't I stir the vinegar right away?

Letting the vinegar come to a boil before stirring cooks off its sharp, raw edge and mellows it into the sauce. Stirring immediately keeps it aggressively sour. It's the one rule most Filipino cooks insist on.

Is adobo supposed to be soupy or dry?

Both exist. This version reduces to a glossy, clingy sauce — the most common restaurant style. For a saucier 'adobong matubig,' skip the long reduction and serve with more liquid over rice.

Can I use boneless thighs?

Yes, but reduce the braise to 20 minutes. Bone-in is more forgiving and more flavorful, and the skin crisps better.

Why is it called the national dish?

Adobo (from Spanish 'adobar,' to marinate) predates refrigeration — the soy-and-vinegar braise preserved meat in the tropical climate. Every region and family has a version, which is exactly why it's considered the heart of Filipino home cooking.

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