Filipino Chicken Adobo

Get ready for the ultimate comfort food experience that will fill your kitchen with irresistible aromas! This Filipino Chicken Adobo is a glorious symphony of tangy, savory, and garlicky flavors that will make your taste buds dance. Trust me, once you try this national dish of the Philippines, it’ll become a regular in your dinner rotation.

What makes this dish truly special is the magical balance of soy sauce, vinegar, and garlic that transforms ordinary chicken into something extraordinary. The chicken simmers until tender in this tangy bath, absorbing all those incredible flavors while the sauce reduces to a silky, savory glaze. And that optional broiling step? It creates a crispy, caramelized skin that’s absolutely worth the extra two minutes!

Ingredients

• 1 tablespoon (15ml) canola oil or other neutral oil
• 4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)
• Kosher salt
• 8 cloves garlic, thinly sliced
• 2 whole fresh bay leaves (or 3 whole dried bay leaves)
• 1 1/2 teaspoons whole black peppercorns
• 1 1/4 cups (300ml) water
• 1 cup (240ml) soy sauce
• 1 cup (240ml) rice vinegar
• Steamed white rice or garlic fried rice, for serving

Steps

1. In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering (you’ll see ripples across the surface). Blot chicken pieces thoroughly dry with paper towels – this is crucial for proper browning! Season lightly all over with salt.
2. Working in batches if necessary (overcrowding prevents browning), add chicken pieces to pot in a single layer, skin side down. Cook until the skin is deeply golden brown, 6-7 minutes. You’ll know it’s ready when the skin releases easily from the pot. Using tongs, flip chicken pieces and cook until lightly browned on the second side, about 3 minutes. Transfer chicken to a plate and set aside.
3. Add garlic, bay leaves, and peppercorns to the now-empty pot and cook, stirring constantly to prevent burning, until the mixture becomes very fragrant and the garlic turns a light golden color, about 30 seconds. The garlic should sizzle but not brown too quickly – adjust heat if needed.
4. Add water and stir with a wooden spoon, scraping vigorously to release all those flavorful brown bits stuck to the bottom of the pot (these contain tons of flavor!). Pour in soy sauce and vinegar, then return chicken pieces to pot, making sure they’re partially submerged. Increase heat to high and bring liquid to a boil.
5. Once boiling, reduce heat to low, cover, and simmer until chicken is cooked through and fork-tender, about 20 minutes. Turn the chicken pieces halfway through cooking to ensure even flavor absorption. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the meat pulls away easily from the bone.
6. To serve immediately: Transfer chicken to plates and spoon sauce over the top. Serve with steamed white rice or garlic fried rice.
7. For even better flavor (recommended): Allow the chicken to cool completely, then refrigerate overnight in the sauce. The next day, gently reheat in the sauce over medium-low heat until warmed through.
8. For crispy skin (optional but amazing): Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel–lined rimmed baking sheet and blot surface thoroughly to remove moisture (wet skin won’t crisp!). Arrange chicken skin side up and broil until skin is crispy and lightly charred, about 2 minutes. Watch carefully to prevent burning! Serve immediately with rice, passing the warm adobo sauce at the table.

Smart Swaps

• Use coconut aminos instead of soy sauce (use 3/4 cup (180ml) as it’s less salty) for a gluten-free, soy-free version
• Substitute apple cider vinegar for rice vinegar in a pinch (same 1:1 ratio)
• Try chicken thighs only for more uniform cooking if you prefer

Make It Diabetes-Friendly

• Use low-sodium soy sauce to reduce sodium content by approximately 40%
• Reduce soy sauce to 3/4 cup (180ml) and increase water by 1/4 cup (60ml) to lower sodium further
• Serve with cauliflower rice instead of white rice to reduce carbs from approximately 45g to 5g per serving
• Limit sauce to 2 tablespoons (30ml) per serving to reduce carb impact
• Pair with non-starchy vegetables like steamed bok choy or broccoli to slow glucose absorption

Pro Tips

• Don’t rush the initial browning – properly browned skin creates the foundation of flavor
• For an even richer sauce, remove chicken after cooking and boil sauce on high for 5-7 minutes until slightly reduced
• Add 1 tablespoon (15ml) of brown sugar to the sauce for a touch of sweetness that balances the tanginess
• Let the adobo rest overnight – the flavors truly develop and meld with time!