Filipino Chicken Thigh Adobo
Cut used: Thigh chicken →
Prep
10 min
Cook
40 min
Total
50 min
Adobo is considered the unofficial national dish of the Philippines, and chicken thighs are the ideal cut for it thanks to their high fat content and ability to stay juicy through a long simmer. The braise relies on a straightforward combination of soy sauce, vinegar, garlic, and bay leaf, and the sauce reduces down into a glossy, tangy-savory coating. Letting the vinegar cook uncovered for a few minutes early on tames its sharpness while keeping the dish's signature bright tang.
What Ingredients Do You Need?
- 8 (about 3 lbs) Bone-in, skin-on chicken thighs
- 1/2 cup Soy sauce
- 1/3 cup White or cane vinegar
- 8 cloves Garlic, crushed
- 3 Bay leaves
- 1 tsp Black peppercorns, whole
- 1/2 cup Water
- 1 tbsp Brown sugar
- 1 tbsp Vegetable oil
- 4 cups Cooked white rice, for serving
How Do You Make Filipino Chicken Thigh Adobo?
- 1
Marinate the chicken
Combine chicken thighs, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl and marinate for at least 20 minutes, or up to overnight in the refrigerator.
- 2
Sear the thighs
Remove chicken from the marinade, reserving the liquid, and sear skin-side down in oil over medium-high heat until golden, about 4-5 minutes per side.
- 3
Add the marinade
Pour in the reserved marinade along with the water and bring to a boil uncovered for 3-4 minutes to mellow the raw vinegar bite.
- 4
Simmer covered
Reduce heat to low, cover, and simmer for 25-30 minutes, turning occasionally, until the chicken is very tender and reaches at least 165°F internally.
- 5
Reduce the sauce
Uncover and simmer for another 5-8 minutes, stirring in the brown sugar, until the sauce thickens into a glossy glaze.
- 6
Rest and serve
Let the chicken rest for a few minutes in the sauce, then serve over steamed white rice, spooning extra sauce on top.
What Are the Pro Tips for This Recipe?
- 💡 Marinating overnight deepens the flavor significantly, so plan ahead when possible.
- 💡 Never substitute a fancy aged vinegar; a simple white or cane vinegar gives the traditional sharp tang.
- 💡 Searing the chicken before braising builds a layer of flavor the simple simmer alone can't achieve.
- 💡 Adobo tastes even better the next day, making it an excellent make-ahead dish.
- 💡 For extra richness, some cooks finish by pan-frying the braised thighs briefly to crisp the skin before serving.
