Chicken Adobo – Authentic! (VIDEO)
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Sticky, savory, saucy Chicken Adobo – it’s the national dish of the Philippines and for good reason! I love how it tastes like it’s been cooking for hours even though it only takes 30 minutes of cooking time!
Watch the Chicken Adobo Recipe Video!
A Note from CJ
Why you’ll love my authentic Chicken Adobo!
The one step I rarely see in other recipes that sets my Chicken Adobo apart from the others is browing the chicken! Browning chicken helps develop flavor and also creates “fond”, which is the residue on the bottom of the pan – this adds a whole new layer of flavor that will set your adobo apart from the rest! The sweet and tangy sauce with tender chicken is incredible over rice!
Try my other deliciously tender chicken recipes like my Soy Sauce Chicken, Three Cup Chicken, or Char Siu Chicken!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken thighs – bone in and skin on; I like making this with chicken thighs (bone-in, skin-on). However, you can also use chicken drumsticks or bone-in chicken breasts (I recommend cutting the chicken breasts into two equal sized pieces). I don’t recommend using boneless chicken, as it’ll dry out faster in the sauce.
- vinegar – I used distilled white vinegar but you can also use apple cider vinegar.
- soy sauce – this is all-purpose or “light” soy sauce. Do not use dark soy sauce.
How to Make Chicken Adobo
Marinate the Chicken
In a large bowl, add the chicken thighs with the vinegar, soy sauce, garlic, chicken bouillon powder, peppercorns, bay leaves, and sugar. Mix to combine, cover and marinate for at least 1 hour or up to 24 hours. (The longer, the better!)
Cook the Chicken and Reduce the Sauce
Remove the chicken from the marinade and pat dry with a paper towel. Patting it dry will help the chicken get a nice sear before cooking in the sauce.
Add the neutral oil to a dutch oven over high heat and sear the chicken skin side down for 2-3 minutes until golden brown. Flip and sear the other side for 2 minutes then add the liquid chicken marinade to the pot along with 2 cups of water, then loosely cover with the lid and simmer the chicken for 45 minutes over medium heat until the chicken is tender. Skim any impurities that form at the top.
Uncover the pot and turn the heat to high and reduce the sauce until thickened. Serve the chicken over white rice and spoon over the sauce.
PRO TIPS
CJ’s Expert Tips + Storage
- I like making this with chicken thighs (bone-in, skin-on). However, you can also use chicken drumsticks or bone-in chicken breasts. I don’t recommend using boneless chicken, as it’ll dry out faster in the sauce.
- While you can marinate the chicken for 1 hour and still have a delicious Chicken Adobo, I suggest marinating it for as long as you can – the longer, the better your chicken will taste! I like to marinate for 24 hours before cooking.
- Patting the chicken dry after marinating will help the chicken get a nice sear in the dutch oven before cooking in the sauce. Browning chicken helps develop flavor and also creates “fond”, which is the residue on the bottom of the pan, which will add another layer of flavor in the sauce.
- Store any leftover Chicken Adobo in an airtight container in the refrigerator for up to 3-4 days. This is a great dish for meal prepping, as the chicken and sauce will taste even better the next day. Reheat in the microwave until warmed through completely. If you find that the sauce is too thick, you can add a splash of water to loosen it up.
If you tried this Chicken Adobo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chicken Adobo (VIDEO)
Equipment
Ingredients
- 2 pounds chicken thighs or drumsticks, bone in and skin on
- 1 cup vinegar
- 1 cup soy sauce
- 10 cloves garlic, smashed
- 1 teaspoon chicken bouillon powder
- 2 teaspoons coarsely ground black peppercorns
- 3 bay leaves
- 3 tablespoons brown sugar
- Sliced scallion greens, for garnish
Instructions
- In a large bowl, add the chicken thighs with the vinegar, soy sauce, garlic, chicken bouillon powder, peppercorns, bay leaves, and sugar. Mix to combine, cover and marinate for at least 1 hour or up to 24 hours.
- Remove the chicken from the marinade and pat dry with a paper towel. Add the neutral oil to a dutch oven over high heat and sear the chicken skin side down for 2-3 minutes until golden brown. Flip and sear the other side for 2 minutes then add the liquid chicken marinade to the pot with an additional 2 cups of water then loosely cover with the lid.
- Bring to simmer and skim any inpurities that rise to the top, and cook the chicken for 45 minutes over medium heat until the chicken is tender and the meat just falls off the bone.
- Uncover the pot and remove the chicken to a plate. Turn the heat to high and reduce the sauce until thickened.
- Serve the chicken over white rice and spoon over the sauce and enjoy!
Video
Notes
- I like making this with chicken thighs (bone-in, skin-on). However, you can also use chicken drumsticks or bone-in chicken breasts. I don’t recommend using boneless chicken, as it’ll dry out faster in the sauce.
- While you can marinate the chicken for 1 hour and still have a delicious Chicken Adobo, I suggest marinating it for as long as you can – the longer, the better your chicken will taste! I like to marinate for 24 hours before cooking.
- Patting the chicken dry after marinating will help the chicken get a nice sear in the dutch oven before cooking in the sauce. Browning chicken helps develop flavor and also creates “fond”, which is the residue on the bottom of the pan, which will add another layer of flavor in the sauce.
- Store any leftover Chicken Adobo in an airtight container in the refrigerator for up to 3-4 days. This is a great dish for meal prepping, as the chicken and sauce will taste even better the next day. Reheat in the microwave until warmed through completely. If you find that the sauce is too thick, you can add a splash of water to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
