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Chicken Adobo with chicken, soy sauce and vinegar — Philippines recipePhilippinesPhilippines
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Sergei Martynov

Адобо — это не рецепт, это метод. Уксус и соевый соус вместе делают две вещи: маринуют мясо и сохраняют его. В тропическом климате Филиппин это блюдо могло храниться без холодильника несколько дней — именно поэтому оно стало национальным.

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Adobo tastes even better the next day — the vinegar and soy sauce penetrate deeper overnight. Make a double batch and refrigerate; it keeps for up to 5 days and freezes well.

Meat Dishes

Chicken Adobo

🌾Gluten-free💪High-protein

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
Minutes
👥
2
Servings
🔥
310
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

chicken thighs or drumstickssoy-saucerice vinegar or apple cider vinegargarlic cloves

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Combine soy sauce, vinegar, garlic, bay leaf, pepper, and sugar in a large bowl. Add chicken and marinate for 20–30 minutes.

  2. 2

    Heat a little oil in a saucepan and brown the chicken on all sides, 2–3 minutes per side.

  3. 3

    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.

  4. 4

    Serve with steamed rice, spooning sauce over the top. Sauce can also be served separately in a small bowl.

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Frequently Asked Questions

What is adobo and why is it considered the national dish of the Philippines?

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.

What can replace rice vinegar in chicken adobo — can regular white vinegar be used?

Apple cider vinegar is the best substitute — very similar flavor. White wine vinegar also works. Regular white vinegar can be used but dilute it with water 1:1 as it is sharper. Balsamic vinegar does not work — too sweet.

Why does the adobo sauce not thicken — how to get the right consistency?

The sauce should reduce naturally in the last 5–10 minutes with the lid off. If still too thin — remove lid and raise the heat. You can also stir in a teaspoon of cornstarch dissolved in water.

Can chicken adobo be made in advance — does it taste better the next day?

Yes — adobo is one of those dishes that genuinely improves overnight. The vinegar and soy sauce penetrate deeper into the meat. Keeps in the fridge for up to 5 days and freezes well.

What to serve with chicken adobo besides rice — best side dishes and serving ideas?

Classically with steamed white rice — the sauce soaks into the rice and that is the best part. Also excellent with a fried egg on top, or as a taco filling with pickled onion.