Philippines · Meat Dishes · Gluten-free
Chicken Adobo
The national dish of the Philippines — chicken thighs braised in a tangy-savory mix of soy sauce, vinegar, garlic, bay leaves, and black pepper until the meat is fall-off-the-bone tender and the sauce is thick and glossy. Simple, deeply flavorful, and even better the next day.
40 min 310 kcal 2 serves Medium🌾Gluten-free🇵🇭Philippines★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 500 gchicken thighs or drumsticks
- 4 tbspsoy sauce
- 3 tbsprice vinegar or apple cider vinegar
- 3 garlic cloves
- 1 bay leaf
- 1 tspblack pepper
- 1 tspsugar
- 100 mlwater
- vegetable oil for frying
- fresh herbs and rice for serving
Method
- Combine soy sauce, vinegar, garlic, bay leaf, pepper, and sugar in a large bowl. Add chicken and marinate for 20–30 minutes.
- Heat a little oil in a saucepan and brown the chicken on all sides, 2–3 minutes per side.
- Pour the marinade and water over the chicken. Cover and braise over medium heat for 25–30 minutes until the chicken is tender and the sauce has thickened.
- Serve with steamed rice, spooning sauce over the top. Sauce can also be served separately in a small bowl.
FAQ
Adobo is a cooking method — meat braised in vinegar, soy sauce, garlic, and bay leaves. The name comes from Spanish 'adobar' meaning to marinate. It became the national dish because every family has their own version, and vinegar preserved the meat without refrigeration in the tropical climate.
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Comments (1)
I never cut into the chicken thighs to check doneness for chicken adobo. A thermometer preserves the juices; a knife wound lets them escape. Every cut is flavor leaving the meat.