Chicken Adobo Recipe: Slow-Cooked Filipino Comfort Food
Tender chicken thighs simmered in a tangy vinegar soy sauce marinade, this Chicken Adobo Recipe brings Asian flavors and cozy comfort food vibes straight to your dinner table.
I first fell in love with Chicken adobo on a rainy Seattle night—which, honestly, could be any night here—and it quickly became my go-to weeknight supper. Rooted in classic Filipino cuisine, this slow-cooked dish balances salty soy, bright vinegar, aromatic garlic, and a hint of sweetness. It’s special because it uses pantry staples, packs protein, and fills the house with mouthwatering aroma. Whether you’re craving a stress-free family dinner or exploring Asian flavors for the first time, this recipe has you covered. You know what? A simple swap—low-sodium soy sauce or apple cider vinegar—makes it work perfectly for your pantry and dietary needs.
Why You’ll Love This Recipe
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• Pure comfort food: Melty chicken falls off the bone.
• Pantry-friendly: Uses basic ingredients you likely have.
• Warm, tangy flavor: Classic vinegar soy sauce marinade.
• One-pot magic: Fewer dishes, more cozy time.
• Slow-cooked ease: Hands-off simmer guarantees depth.
• Family favorite: Kids love dipping rice in the sauce.
• Adaptable: Gluten-free or sugar-free tweaks are simple.
• Crowd pleaser: Ideal for casual dinner parties.
Ingredients
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• 2½ pounds bone-in, skin-on chicken thighs (about 6 pieces)
• ½ cup soy sauce (use reduced-sodium)
• ½ cup cane vinegar or apple cider vinegar
• 6 large garlic cloves, crushed (or 1½ tablespoons pre-crushed)
• 2 bay leaves
• 1 teaspoon whole black peppercorns (or ½ teaspoon ground)
• 1 tablespoon brown sugar or coconut sugar (optional)
• 1 cup water (or low-sodium chicken broth)
• 1 medium white onion, sliced (optional, for sweetness)
• 1 tablespoon neutral oil (canola or avocado)
Tips: Trim excess fat from the chicken and pat skin dry so it browns lightly. Crushing garlic releases more aromatic oils. If you like a richer sauce, swap water for chicken broth.
Directions
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- Marinate the chicken. In a wide bowl, whisk soy sauce, vinegar, garlic, bay leaves, peppercorns, sugar, and water. Nestle the chicken thighs skin-side up, cover, and marinate at least 30 minutes—or up to overnight in the fridge for deeper flavor.
- Brown the thighs. Heat oil in a large Dutch oven over medium heat. Remove chicken from marinade (reserve liquid), and sear skin-side down until golden, about 4 minutes. Flip and brown the other side 2 minutes. Transfer to a plate.
- Sauté onions (optional). If using onion, add slices to the pot and cook until soft, about 3 minutes, stirring to pick up browned bits. Those bits jam-pack flavor.
- Simmer in sauce. Return chicken to the pot, pour in leftover marinade, and bring to a gentle boil. Scrape any fond from the bottom with a wooden spoon.
- Slow-cook gently. Lower heat to maintain a bare simmer, cover partially, and cook 30–35 minutes, turning chicken halfway. The sauce should reduce by about one-third and thicken lightly.
- Crisp the skin (optional). For a crunchier finish, remove the lid, increase heat to medium-high, and cook 3–5 more minutes until sauce clings to the chicken and skin crisps.
- Check doneness. Pierce the thickest part of a thigh—juices should run clear. Adjust seasoning: add a pinch of sugar if too tangy or a splash of vinegar if too mellow.
- Rest and serve. Let the chicken rest 5 minutes off the heat. Serve over steamed jasmine rice, garnish with chopped green onions or toasted sesame seeds for extra flair.
Servings & Timing
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Yields: 4 hearty servings
Prep Time: 15 minutes (plus 30–60 minutes marinating)
Cook Time: 40 minutes
Total Time: 55 minutes active (plus marinating)—perfect for a weeknight or relaxed weekend meal.
Variations
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• Coconut Adobo: Stir in ½ cup coconut milk at the end for a creamy twist.
• Spicy Kick: Add 1–2 sliced Thai chilies or ½ teaspoon red pepper flakes.
• Pork Adobo: Swap chicken for 2 pounds of pork shoulder, cut into 2-inch cubes.
• Low-Carb: Skip sugar and serve over cauliflower rice.
• Citrus Adobo: Marinate with 1 tablespoon calamansi or lime juice for brightness.
• Slow-Cooker Style: Combine all ingredients in a crock-pot, cook on low 6 hours.
Storage & Reheating
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Store cooked adobo in an airtight container:
• Fridge: up to 4 days.
• Freezer: up to 3 months (thaw overnight in the fridge).
Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. For make-ahead meals, refrigerate immediately after cooling, then warm to room temperature before reheating.
Notes
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• Marinating Longer, Tasting Better: Letting the chicken sit overnight deepens the savory-tangy profile.
• Sauce Consistency: If your sauce is too thin, simmer uncovered a few extra minutes—tiny bubbles tell you it’s reducing.
• Skin Crisp Tips: Don’t crowd the pan when browning; work in batches if needed.
• Flavor Balance: I sometimes add a teaspoon of honey instead of sugar for a floral note that pairs well with jasmine rice.
• Testing Vinegars: Traditional Filipino cane vinegar is slightly milder than white vinegar—worth seeking at an Asian market.
FAQs
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Q: Can I use chicken breasts instead of thighs?
A: Yes—just check often to avoid overcooking; white meat can dry out faster.
Q: Do I have to marinate overnight?
A: No, 30 minutes still delivers tasty results; longer marinating boosts depth.
Q: What vinegar works best?
A: Cane vinegar or apple cider vinegar gives the classic tang; white vinegar is okay but stronger.
Q: How spicy is this dish?
A: It’s mild by default, but you can add Thai chilies or red pepper flakes to suit your taste.
Q: Can I make this in a slow cooker?
A: Absolutely—crock-pot on low for about 5–6 hours yields tender chicken, though you may want to crisp skin under the broiler.
Q: Is adobo traditionally sweet?
A: Authentic adobo is more tangy-salty; a little sugar balances the flavors but shouldn’t turn it into dessert.
Q: What side dishes go well?
A: Steamed rice is classic; you might also try garlic fried rice, sautéed greens, or a simple cucumber salad.
Q: How do I prevent the sauce from getting too salty?
A: Start with reduced-sodium soy sauce and taste before adding extra salt or sugar.
Conclusion
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This Chicken Adobo Recipe is the ultimate weeknight comfort food, combining Filipino cuisine’s soulful tang with pantry-friendly ease. From the first aromatic simmer to that final crisp, it’s a dish you’ll want on repeat. Give it a try, leave a comment below, and explore more Asian flavors with my other chicken and rice recipes—trust me, your taste buds will thank you!
Chicken Adobo
Ingredients
- 2½ pounds bone-in, skin-on chicken thighs (about 6 pieces)
- ½ cup soy sauce (use reduced-sodium)
- ½ cup cane vinegar or apple cider vinegar
- 6 large garlic cloves, crushed (or 1½ tablespoons pre-crushed)
- 2 bay leaves
- 1 teaspoon whole black peppercorns (or ½ teaspoon ground)
- 1 tablespoon brown sugar or coconut sugar (optional)
- 1 cup water (or low-sodium chicken broth)
- 1 medium white onion, sliced (optional, for sweetness)
- 1 tablespoon neutral oil (canola or avocado)
Instructions
- In a wide bowl, whisk soy sauce, vinegar, garlic, bay leaves, peppercorns, sugar, and water. Nestle the chicken thighs skin-side up, cover, and marinate at least 30 minutes—or up to overnight in the fridge for deeper flavor.
- Heat oil in a large Dutch oven over medium heat. Remove chicken from marinade (reserve liquid), and sear skin-side down until golden, about 4 minutes. Flip and brown the other side 2 minutes. Transfer to a plate.
- If using onion, add slices to the pot and cook until soft, about 3 minutes, stirring to pick up browned bits. Those bits jam-pack flavor.
- Return chicken to the pot, pour in leftover marinade, and bring to a gentle boil. Scrape any fond from the bottom with a wooden spoon.
- Lower heat to maintain a bare simmer, cover partially, and cook 30–35 minutes, turning chicken halfway. The sauce should reduce by about one-third and thicken lightly.
- For a crunchier finish, remove the lid, increase heat to medium-high, and cook 3–5 more minutes until sauce clings to the chicken and skin crisps.
- Pierce the thickest part of a thigh—juices should run clear. Adjust seasoning: add a pinch of sugar if too tangy or a splash of vinegar if too mellow.
- Let the chicken rest 5 minutes off the heat. Serve over steamed jasmine rice, garnish with chopped green onions or toasted sesame seeds for extra flair.
