Filipino Chicken Adobo
Simmer Filipino chicken adobo with soy sauce, vinegar, garlic, bay leaves, and peppercorns. Boneless thighs make this tangy one-pot dinner easy to serve.
- Prep time
- 10 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 4
Filipino adobo has many variations, with vinegar and garlic providing a recognizable foundation. This soy sauce version uses boneless thighs for convenient serving and a shorter simmer than bone-in pieces need. The vinegar will taste sharp at first, then mellow as the sauce cooks down. Keep the chicken at a gentle simmer and reduce the sauce separately once the meat is done. Serve four portions with plain rice to balance the concentrated salty-tangy sauce.
Filipino Chicken Adobo
Serves 4 · Prep 10 min · Cook 35 min · Rest 5 min · Total 50 min
Ingredients
Step-by-step instructions
- Pat chicken dry. Heat oil in a wide saucepan over medium-high heat and brown thighs for 3 minutes per side.
- Add soy sauce, vinegar, measured water, garlic, bay leaves, and peppercorns. Bring to a simmer, loosening browned bits with a spoon.
- Reduce heat, cover partially, and simmer for 20 to 22 minutes, turning halfway, until all thighs reach 165°F (74°C).
- Move chicken to a clean plate. Simmer sauce uncovered for 5 to 7 minutes, until slightly reduced; remove bay leaves and visible peppercorns.
- Return chicken and collected cooked juices to the sauce. Remove from heat, rest for 5 minutes, and serve with sauce spooned over each portion.
A few kitchen notes
- Avoid reducing the sauce too far; concentrated soy sauce becomes salty.
- Use thighs for tenderness during the vinegar simmer.
Ingredient substitutions
- Replace white vinegar with the same volume of apple cider vinegar for a fruitier adaptation.
Storage & reheating
Refrigerate within 2 hours for 4 days, or freeze for 2 months. Thaw refrigerated and reheat chicken and sauce to 165°F (74°C).
What to serve with it
Serve with steamed white rice and sautéed bok choy.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Filipino Chicken Adobo ahead?
Refrigerate within 2 hours for 4 days, or freeze for 2 months. Thaw refrigerated and reheat chicken and sauce to 165°F (74°C).
What if I can’t find an ingredient?
Replace white vinegar with the same volume of apple cider vinegar for a fruitier adaptation.
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