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Chicken Adobo in a bowl.
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Chicken Adobo (Adobong Manok)

A classic Filipino chicken adobo with a savory, tangy sauce.
Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 292kcal
Author Nora Rey
Cost $6-$8

Equipment

  • Wide pot

Ingredients

  • 6 bone-in chicken thighs (about 2½ pounds)
  • 1 tablespoon julienned or minced ginger
  • 8 garlic cloves smashed
  • 1 medium onion finely chopped
  • ⅓ cup regular soy sauce
  • 1 tablespoon dark soy sauce
  • ⅔ cup cane or coconut vinegar
  • ½ cup water more as needed
  • 2 tablespoons brown sugar more to taste
  • Cracked or whole peppercorns sub: ground black pepper; to taste
  • 2 bay leaves
  • Salt to taste
  • Neutral-flavored oil (for searing and sautéing)

Optional for serving:

  • Sliced scallions
  • Fried garlic or shallots

Instructions

  • Prep the chicken: Remove extra fat so the sauce doesn’t turn greasy. Lightly season both sides with salt.
  • Sear the chicken: Heat oil in a large pan over medium-high heat.
    Place chicken skin-side down and don’t move it until golden brown and it lifts easily from the pan.
    Flip and brown the other side. Transfer to a plate.
  • Sauté aromatics: Wipe out most of the oil. Add ginger and cook until lightly browned. Add garlic and onion and cook until softened.
  • Build the sauce: Return chicken to the pan. Add soy sauce, dark soy sauce, vinegar, ½ cup water, sugar, peppercorns, and bay leaves. Stir to combine.
  • Simmer: Bring it to a boil. Lower the heat, cover, and simmer for about 30 minutes, or until the chicken is tender.
  • Taste and adjust: Spoon sauce over the chicken. If the sauce looks too thick or dry, add a little water. Taste and adjust as needed.

Notes

  • Chicken thighs: Bone-in thighs stay juicy. Drumsticks or whole legs also work.
  • Soy sauce: I use regular soy sauce, plus a little dark soy sauce for color. Brands vary in saltiness, so adjust as needed.
  • Vinegar: Cane or coconut vinegar works best, but apple cider, rice, or white vinegar also work.
 
Cooking Tips
  • Brown the chicken first for more flavor.
  • Start with less soy sauce and adjust later.
  • Don’t overcook the chicken.
  • Simmer uncovered for a thicker sauce.

Nutrition

Calories: 292kcal | Carbohydrates: 8g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1017mg | Potassium: 319mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg