Description

Adobo Chicken is a beloved Filipino comfort dish known for its bold, savory, and tangy flavors. Tender chicken thighs are simmered in a rich blend of soy sauce, vinegar, garlic, and spices, then finished with a glossy, reduced sauce that clings to every bite. It’s simple to make, deeply satisfying, and perfect served over a mound of warm steamed rice.

Ingredients

Scale

4 chicken thighs, bone-in and skin-on
1/2 cup soy sauce
1/2 cup white vinegar
1/4 cup water
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, minced
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar
Salt, to taste
Chopped green onions, for garnish

Instructions

In a large bowl, whisk together the soy sauce, white vinegar, water, brown sugar, bay leaves, and black peppercorns.
Add the chicken thighs to the bowl, turning to coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
When ready to cook, remove the chicken from the marinade, letting any excess drip back into the bowl. Reserve the marinade for later.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the hot pan and sear for 5–7 minutes, or until the skin is golden brown and crisp. Flip and cook the other side for about 5 minutes.
Add the sliced onion and minced garlic to the pan, stirring around the chicken. Sauté until the onion is softened and translucent, 3–4 minutes.
Pour the reserved marinade over the chicken and aromatics. Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer gently for 30–35 minutes, or until the chicken is cooked through, very tender, and reaches an internal temperature of at least 165°F (74°C).
Remove the lid and continue to simmer for an additional 5–10 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust seasoning with salt if needed.
Discard the bay leaves. Serve the adobo chicken hot, spooning sauce over the top and garnishing with chopped green onions.

Notes

For the most authentic texture and flavor, stick with bone-in, skin-on chicken thighs—they stay juicy and absorb the sauce beautifully.
The longer you marinate, the deeper the flavor. Overnight marinating is ideal if you have time.
Adobo often tastes even better the next day as the flavors continue to develop in the fridge.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop Braise
Cuisine: Filipino-Inspired

Nutrition

Serving Size: 1 chicken thigh with sauce (about 1/4 of recipe)
Calories: 320 kcal
Sugar: 4 g
Sodium: 1200 mg (estimate; varies by soy sauce brand)
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 130 mg

Keywords: adobo chicken, Filipino adobo, soy vinegar chicken, stovetop chicken thighs, savory tangy chicken