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Adobo chicken, cooked in soy sauce, served with rice
Classic Filipino chicken adobo with a rich, dark glaze

Chicken adobo

Author: Flavelo
Recipes Main Courses
Adobo is not just a dish, but an ancient preservation technique in the tropical heat of the Philippines. The acidity of the vinegar inhibits bacterial growth, so the food kept without refrigeration (in the old days). The essence of the technique is 'reduction': the meat is first braised in this salty-vinegary liquid until tender, then the liquid is boiled away and the meat is fried in its own fat. The result is tender meat coated in a thick, intense, salty-sour glaze.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wok or deep frying pan with lid: For both braising and frying.
  • Wooden spoon: For scraping up the caramelised juices.

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the chicken in a bowl (or directly in the pan), pour over the soy sauce and add garlic. Let sit for 20-30 minutes.

Tip: During marinating, the salt content of the soy sauce penetrates the meat.
2 ✓

Heat the oil in the pan. Remove the chicken from the marinade (reserve the liquid!), and fry skin-side down until golden brown.

Tip: Browning the skin adds an extra layer of flavour and renders out excess fat.
3 ✓

Pour the marinade back into the pan, add the vinegar, water (approx. 50ml), pepper and bay leaf. Bring to the boil.

Tip: IMPORTANT: Do not stir after adding vinegar for at least 5 minutes! Let the acid 'cook out', otherwise a raw vinegar taste remains.
4 ✓

Cover and simmer the chicken over low heat until tender (approx. 25-30 minutes).

Tip: Halfway through, turn the meats so the sauce penetrates evenly.
5 ✓

Remove the lid and boil away the liquid over high heat until a thick, dark glaze remains and the meat starts to sizzle in its own fat.

Tip: This phase separates boiled chicken from real Adobo. The glaze bakes onto the meat.

Recipe FAQ

Won't it be too sour?
During cooking, the sharp taste of the vinegar evaporates, leaving only a pleasant acidity that balances the saltiness of the soy sauce. Do not skimp on cooking time!
What vinegar should I use?
Traditionally cane vinegar or coconut vinegar, but it also works with cider vinegar or plain table vinegar.

Ingredients

  • 1 kg Chicken thighs (lower and upper, skin-on, bone-in)
  • 100 ml Soy sauce
  • 100 ml Vinegar (10% or cider vinegar)
  • 8 cloves Garlic (crushed)
  • 3 units Bay leaves
  • 1 tbsp Whole black peppercorns
  • 1 tbsp Oil
  • 1 tsp Sugar (optional, to round out flavours)