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Chicken Adobo, served in soy sauce and vinegar sauce, garnished with fresh herbs
Tender chicken adobo with bay leaves and peppercorns

Classic chicken adobo

Author: Flavelo
Recipes Main Courses
Adobo is not a spice, but a technique: braising in vinegar and soy sauce. The Spanish conquerors named it so (adobar = to marinate), but the process is an ancient Filipino method for preserving meat in the tropical heat. The acidity of the vinegar tenderises the meat, the soy sauce deepens the flavour, and the garlic and pepper crown it. The more times you reheat it, the better it gets.
🕒 Prep Time 10 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Deep frying pan or pot with lid

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the marinade: soy sauce, vinegar, crushed garlic, pepper, bay leaves. Toss the chicken in it and let stand for min. 30 minutes.

Tip: The acidity of the vinegar begins to break down the meat fibres (chemical tenderising).
2 ✓

Remove the chicken from the marinade (keep the liquid!). Heat oil and fry the chicken until golden brown all over.

Tip: Frying marinated meat is tricky because it's wet. Pat it dry a little before putting in the oil so it browns rather than steams.
3 ✓

Pour the marinade and water back over the chicken. Bring to a boil. DO NOT STIR for the first 5 minutes!

Tip: According to Filipino grandmothers, you must let the 'raw' taste of the vinegar cook off without stirring.
4 ✓

Cover and simmer on low heat for 30-40 minutes until the meat is tender. Remove the lid and boil down the liquid until thickened and glazed.

Tip: Reduction concentrates the flavours and creates a thick, glossy sauce.

Recipe FAQ

It turned out too sour, what should I do?
The vinegar taste mellows during cooking. If it's still too much, you can balance it with a little sugar (or brown sugar).

Ingredients

  • 1 kg Chicken thighs (bone-in, skin-on is best)
  • 100 ml Soy sauce
  • 100 ml Vinegar (cane vinegar, cider vinegar, or white wine vinegar)
  • 6 cloves Garlic (crushed)
  • 3 pcs Bay leaves
  • 1 tsp Whole black peppercorns
  • 250 ml Water
  • 2 tbsp Oil