Chicken Adobo (Filipino Vinegar Soy Braised Chicken)

Name: Chicken Adobo (Filipino Vinegar Soy Braised Chicken)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: chicken thigh 800 g; soy sauce 80 ml; cane vinegar 70 ml; garlic 25 g; bay leaves 2 ea; black peppercorn 1 tsp; water 200 ml

Quick answer

Total time: 50 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Soy sauce and cane vinegar reduce together into a dark, tangy sauce scented with garlic, bay leaves, and whole peppercorns, and the chicken thighs braise right in it.

In the Philippines some cooks braise first and fry afterward, but this version sears the skin side at the start to render fat and build color. The vinegar goes in without stirring and is brought to a hard boil first, which drives off its sharpest smell.

Ingredients

servings

IngredientAmount

bay leaves2 ea

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Instructions

6 steps

1

Pat 800g chicken thighs dry, and even out any very thick pieces so they cook at the same pace.

Toss with 80ml soy sauce, 25g crushed garlic, and 1 teaspoon peppercorns, then marinate for 10 minutes.
2

Heat a heavy pot over medium-high heat, then add the chicken skin side down first.

Sear for about 2 minutes per side until some fat renders and the surface turns golden brown without scorching the garlic.
3

Pour in 70ml cane vinegar, 200ml water, and 2 bay leaves, but do not stir right away.

Bring it to a strong boil over high heat so the sharp vinegar aroma can cook off first.
4

Once boiling, gently scrape the bottom to loosen the browned bits, then reduce to medium-low heat.

Simmer uncovered for about 20 minutes, turning the chicken once or twice so the sauce coats every side.
5

Check with a thermometer that the thickest chicken center stays at or above 75C for 1 minute; cook longer if needed.

Lift out the cooked chicken and reduce the sauce over low heat until it lightly coats a spoon.
6

Return the chicken to the pot and spoon the sauce over it until evenly coated and glossy.

Serve with rice, and cool and refrigerate any leftovers in a covered container.