Classic Chicken Adobo
Adobong Manok
The national dish—tender chicken braised in soy, vinegar, and garlic until gloriously glazed.
Serves 4 · 1h 10m total time
The Story
Every Filipino household has its own adobo ratio of soy to vinegar. Some add coconut milk (adobo sa gata), others swear by never stirring until the vinegar cooks off.
Best paired with
Steamed white rice, atchara (pickled papaya), and sliced tomatoes
Lola's Tips
- ✦Don't stir right after adding vinegar—let it boil uncovered 2 minutes to mellow the sharpness.
- ✦Use bone-in thighs for juicier meat that won't dry out during reducing.
- ✦Day-old adobo fried in a pan is a beloved leftover hack.
Substitutions
- chicken thighs → pork belly or tofu for vegetarian
- white vinegar → coconut vinegar (sukang tuba) for deeper flavor
Ingredients
-
1 kg chicken thighs, bone-in
-
½ cup soy sauce
-
⅓ cup white vinegar
-
8 garlic cloves, crushed
-
3 bay leaves
-
1 tsp black peppercorns
Instructions
- 1
Combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and sugar in a pot. Add chicken and marinate 20 minutes.
- 2
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook 25 minutes.
- 3
Uncover and simmer until sauce reduces to a glossy glaze, turning chicken occasionally.
- 4
Serve over steamed rice with extra sauce spooned on top.
Kitchen Timer · 25 min prep first
45:00
