Filipino Chicken Adobo
Chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then seared and glazed in the reduced tangy sauce.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published May 24, 2025
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Servings
- 6
- Level
- Easy
Adobo is often called the national dish of the Philippines, and every family has its own version. At its heart it is beautifully simple: chicken braised in vinegar and soy sauce with a whole head of garlic, bay leaves and cracked black peppercorns, producing a sauce that is tangy, salty and deeply savory.
One traditional trick is to let the vinegar simmer for a few minutes before stirring, which mellows its sharpness. After braising, we crisp the chicken skin in a hot pan and reduce the sauce until it is slightly syrupy, so every piece gets a glossy, flavorful coating.
Cane vinegar is traditional, but white or apple cider vinegar works well. Serve with plenty of steamed rice to catch the sauce.
- Tangy savory braise
- Crisped, glazed skin
- Pantry staples only
Ingredients
Directions
Combine the chicken, soy sauce, half the garlic, bay leaves and peppercorns in a bowl and marinate in the refrigerator for 30 minutes to 2 hours.
Lift the chicken from the marinade and pat the skin dry, reserving the marinade.
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken skin side down for 5 to 6 minutes, until golden, then flip and sear 2 minutes more. Transfer to a plate.
Pour off all but 1 tbsp of the fat. Add the remaining garlic and cook for 1 minute, until fragrant and lightly golden.
Add the reserved marinade, the vinegar, water and chile, if using. Bring to a boil and simmer for 3 minutes without stirring to mellow the vinegar.
Return the chicken skin side up, cover, lower the heat and simmer gently for 30 to 35 minutes, until the chicken is very tender.
Transfer the chicken to a foil-lined baking sheet and heat the broiler to high.
Stir the brown sugar into the sauce and boil for 8 to 10 minutes, until reduced by about half and slightly syrupy. Discard the bay leaves and chile.
Meanwhile, broil the chicken skin side up for 3 to 4 minutes, until the skin is crisp and blistered.
Return the chicken to the sauce, spoon it over, sprinkle with scallions and serve with steamed rice.
Test-kitchen tips
- Adobo tastes even better the next day and keeps 5 days refrigerated, thanks to the vinegar.
- Resist stirring right after the vinegar goes in; letting it boil undisturbed softens its sharp edge.
- For adobo sa gata, stir 1 cup coconut milk into the sauce while it reduces for a rich, creamy version.
