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Tender Chicken Adobo in glossy soy sauce with garlic and bay leaves, from 6 Easy Steps recipe

Filipino Chicken Adobo

Filipino Chicken Adobo is a savory and tangy stew featuring tender chicken simmered in soy sauce, vinegar, garlic, and aromatic spices. This classic dish delivers bold flavors and pairs perfectly with steamed rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs cut into serving pieces
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar
  • 6 cloves garlic minced
  • 1 medium onion sliced
  • 3 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 1/2 cups water
  • 2 tablespoons cooking oil
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt or to taste

Method
 

  1. Combine chicken, soy sauce, and half of the minced garlic in a large bowl. Mix well and marinate for at least 15 minutes to infuse flavors.
  2. Heat cooking oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown for 2 minutes per side until golden. Transfer to a plate.
  3. In the same pot, sauté remaining garlic and sliced onion for 1-2 minutes until fragrant and softened.
  4. Pour in the reserved marinade, water, bay leaves, peppercorns, and brown sugar. Stir to combine and bring to a boil.
  5. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until chicken is tender.
  6. Uncover, add vinegar, and cook for another 10-15 minutes to thicken the sauce. Stir in salt to taste.
  7. Remove from heat and let rest for 5 minutes. Discard bay leaves before serving hot with steamed rice.

Notes

For authentic flavor, use cane or coconut vinegar if available. Adjust sugar to balance tanginess. Bone-in thighs yield the best results, but boneless works too—increase simmer time slightly for tenderness.