Ulam
Easy Filipino Chicken Adobo for Weeknight Dinner
A balanced soy-vinegar chicken adobo with plenty of sauce for rice, written for a regular family stove and pantry.
Chicken adobo is forgiving, but the most reliable version builds flavor in stages: brown the chicken, simmer it gently, then reduce the sauce only at the end. This keeps the meat moist and gives you enough savory-sour sauce for hot rice.
Ingredients
- 1 kg chicken thighs and drumsticks
- 1/3 cup soy sauce
- 1/3 cup cane vinegar
- 1 cup water
- 6 cloves garlic, lightly crushed
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon cooking oil
- 1 teaspoon brown sugar, optional
How to cook it
- Combine chicken and soy sauce in a bowl. Let it stand for 15 minutes while preparing the garlic.
- Heat oil in a wide pot over medium heat. Brown the chicken in batches, about 2 minutes per side. Reserve the marinade.
- Return all chicken to the pot. Add the marinade, water, garlic, bay leaves and peppercorns. Bring to a gentle boil.
- Pour in the vinegar. Do not stir for the first 2 minutes so its sharp raw smell can cook off.
- Lower the heat, cover partly and simmer for 25 minutes. Turn the chicken once.
- Remove the lid and simmer 8 to 12 minutes until the sauce lightly coats a spoon. Taste before adding optional sugar or more soy sauce.
Why this method works
Equal-looking measures of soy sauce and vinegar can taste different from brand to brand. The water softens the first simmer, while the final uncovered cooking concentrates the sauce gradually.
- Cane vinegar gives a familiar rounded sourness; white vinegar also works but may taste sharper.
- For a less oily dish, cool leftovers and lift off the firm fat before reheating.
- Adobo usually tastes even better the next day. Refrigerate within two hours and reheat until steaming.
How to serve
Serve with steamed rice and sliced tomatoes or blanched pechay. Spoon sauce over rice instead of making the whole pot saltier.
Recipe tested and reviewed by Sarap Recipe Editorial. Taste and cooking time may vary with ingredient size, stove heat and product brand.