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Close-up of glossy, caramelized Chicken Adobo served in a white bowl with bay leaves.

The BEST Authentic Chicken Adobo Recipe

This easy, one-pot Filipino Chicken Adobo recipe features tender chicken simmered in a rich, savory, tangy, and slightly sweet sauce of soy sauce, vinegar, garlic, and bay leaves. A delicious and authentic taste of the Philippines in under an hour.
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Course: Dinner, Main
Cuisine: Filipino
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken (bone-in thighs or drumsticks preferred)
  • 3 dried bay leaves
  • 4 tbsp soy sauce
  • 6 tbsp white vinegar
  • 5 cloves garlic, minced
  • 1 1/2 cups water
  • 3 tbsp cooking oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp whole peppercorns

Equipment

  • Large cooking pot or Dutch oven
  • Measuring Cups and Spoons
  • Cutting Board
  • Sharp knife
  • tongs or spatula

Method
 

  1. In a large bowl, combine chicken, soy sauce, and garlic. Mix well to coat. Marinate for at least 1 hour in the refrigerator, or overnight for deeper flavor.
  2. Heat cooking oil in a large pot over medium-high heat. Sear the marinated chicken pieces for about 2 minutes per side until lightly browned.
  3. Pour in remaining marinade and 1 1/2 cups water. Bring to a boil, then reduce heat to simmer.
  4. Add bay leaves and peppercorns. Cover and simmer for 30 minutes, allowing flavors to infuse.
  5. Uncover, pour in vinegar. Do not stir. Let it cook for 10 minutes to mellow acidity.
  6. Stir in sugar and salt. Adjust seasoning to taste. Turn off heat.
  7. Let rest a few minutes before serving. Serve hot with steamed white rice.

Notes

Use bone-in, skin-on chicken thighs or drumsticks for best flavor. Substitute apple cider vinegar for a milder tang, and light soy sauce for Filipino brands. Marinate overnight for deeper flavor. To spice it up, add red pepper flakes or bird’s eye chilies. Sauce too salty or sharp? Balance it with a bit more sugar or a splash of water.