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Chicken Adobo

Recipe from an Instagram reelAdded 1 August 2026.

1 hour to prep, 45 minutes to cook. 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.

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Chicken Adobo, a frame from the Instagram video

Method

  1. In 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.

  2. When ready to cook, remove the chicken from the marinade, pat each piece dry with paper towels, and set the reserved liquid aside.

    Kitchen notes · Added by ReelsMeals: The chicken pieces are dry on the surface before searing. Set the reserved marinade aside for the braise.

  3. Place a Dutch oven or heavy‑bottomed pot over high heat, add the neutral oil, and allow it to heat until shimmering.

  4. Sear 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.

    Kitchen notes · Added by ReelsMeals: The skin turns golden and releases from the pot. Give the skin time to brown before flipping.

  5. Pour the reserved marinade into the pot, then add 2 cups of water; stir gently to combine, and loosely cover the pot with its lid.

  6. Reduce the heat to medium and bring the mixture to a gentle simmer; skim any foam or impurities that rise to the surface.

  7. Continue to simmer, uncovered, for about 45 minutes, or until the chicken is tender and the meat easily falls off the bone.

    Kitchen notes · Added by ReelsMeals: The meat loosens easily from the bone. Check a thicker piece for tenderness before removing all the chicken.

  8. Using tongs, transfer the cooked chicken to a serving platter and keep warm.

  9. Increase 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.

    Kitchen notes · Added by ReelsMeals: The sauce reduces to a glossy consistency. Stir as it thickens so the sugars do not catch on the pot.

  10. Serve the chicken over steamed white rice, spoon the reduced sauce over the top, and garnish with sliced scallion greens.

    Kitchen notes · Added by ReelsMeals: The reduced sauce coats the chicken and rice. Spoon it over just before serving.

  11. Allow the dish to rest for 2–3 minutes before eating so the flavors meld.

Tips while you cook

Marinate for flavor
Marinate the chicken for at least 1 hour (up to 24 hours) before cooking.
Dry before searing
Pat the chicken pieces dry after removing them from the marinade before searing.
Skim foam while simmering
During the gentle simmer, skim any foam or impurities that rise to the surface.
Reduce sauce at the end
After the chicken is cooked, boil the remaining sauce on high, stirring occasionally, until it thickens (about 5–7 minutes).

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Where this recipe comes from.

The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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