Chicken Adobo
A classic Filipino chicken adobo featuring bone‑in, skin‑on thighs braised in a sweet‑tangy soy‑vinegar sauce. The tender meat falls off the bone and pairs perfectly with steamed white rice.
From: Instagram(view original)
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Cooking context
1 hr 45 min estimated total time for 4 servings.
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Ingredients
- 2 pounds chicken thighs or drumsticks
- 1 cup vinegar
- 1 cup soy sauce
- 10 cloves garlic
- 1 teaspoon chicken bouillon powder
- 2 teaspoons black peppercorns
- 3 bay leaves
- 3 tablespoons brown sugar
- scallion greens
- 2 tablespoons neutral oil (e.g., vegetable oil)
- 2 cups water
Instructions
- 1In a large bowl combine the chicken pieces with the vinegar, soy sauce, smashed garlic, chicken bouillon powder, coarsely ground peppercorns, bay leaves, and brown sugar; toss to coat thoroughly, cover, and refrigerate to marinate for at least 1 hour or up to 24 hours.
- 2When ready to cook, remove the chicken from the marinade, pat each piece dry with paper towels, and set the reserved liquid aside.
- 3Place a Dutch oven or heavy‑bottomed pot over high heat, add the neutral oil, and allow it to heat until shimmering.
- 4Sear the chicken skin‑side down for 2–3 minutes, or until the skin is golden brown and releases easily from the pan; flip and sear the other side for an additional 2 minutes.
- 5Pour the reserved marinade into the pot, then add 2 cups of water; stir gently to combine, and loosely cover the pot with its lid.
- 6Reduce the heat to medium and bring the mixture to a gentle simmer; skim any foam or impurities that rise to the surface.
- 7Continue to simmer, uncovered, for about 45 minutes, or until the chicken is tender and the meat easily falls off the bone.
- 8Using tongs, transfer the cooked chicken to a serving platter and keep warm.
- 9Increase the heat to high and boil the remaining sauce, stirring occasionally, until it reduces and thickens to a glossy consistency (about 5–7 minutes). Taste and adjust seasoning with additional soy sauce or sugar if desired.
- 10Serve the chicken over steamed white rice, spoon the reduced sauce over the top, and garnish with sliced scallion greens.
- 11Allow the dish to rest for 2–3 minutes before eating so the flavors meld.
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Frequently asked questions
- How long does it take to make Chicken Adobo?
- About 1 hour 45 minutes in total: 1 hour of prep and 45 minutes of cooking.
- How many servings does this Chicken Adobo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Adobo recipe come from?
- It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Chicken Adobo?
- Roughly 374 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.