Classic Filipino Chicken Adobo with Garlic and Bay Leaves
Chicken Adobo
Savory, tangy chicken adobo braised in soy, vinegar, garlic, and bay leaves—comfort in a pot.
Nutrition (per serving)
Adobo is the beating heart of Filipino home cooking: simple ingredients transformed into something deeply comforting and savory. In this classic chicken adobo, bone-in thighs simmer in a tangy bath of soy sauce and vinegar with heaps of garlic and fragrant bay leaves until the sauce becomes glossy and the meat falls off the bone—every bite is a little celebration.
I love how forgiving adobo is—you can tweak the tang, add a touch of sugar for balance, or throw in a few hard-boiled eggs for extra heft. Serve it over steaming rice, pour the sauce over everything, and you’ll understand why this dish is a family favorite across the Philippines.
Ingredients
- Bone-in, skin-on chicken thighs:2 lb
- Low-sodium soy sauce:1/2 cup
- Distilled white vinegar:1/2 cup
- Water:1/2 cup
- Garlic cloves, smashed:8 pieces
- Bay leaves:3 pieces
- Whole black peppercorns:1 tsp
- Brown sugar (optional):1 tbsp
- Vegetable oil:1 tbsp
- Scallions, thinly sliced (garnish):2 pieces
- Steamed white rice (to serve):4 cups
Instructions
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Pat the chicken thighs dry and season lightly with a pinch of salt.
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In a large bowl or shallow dish, combine soy sauce, vinegar, water, smashed garlic, bay leaves, peppercorns, and brown sugar; stir to dissolve the sugar.
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Add the chicken to the marinade, turning to coat. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours for deeper flavor).
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Heat the vegetable oil in a wide heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down until golden, about 6 minutes; flip and brown the other side 2–3 minutes. Work in batches if needed and transfer browned pieces to a plate.
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Pour the marinade into the skillet, scraping up any browned bits. Bring to a gentle boil, then return all chicken to the pan, nestling pieces into the liquid.
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Reduce heat to low, cover, and simmer for 25 minutes. Uncover and simmer another 10 minutes to reduce the sauce and concentrate flavors, spooning the sauce over the chicken occasionally.
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If you prefer a slightly thicker, glossy sauce, remove the chicken once cooked and increase heat to medium-high to reduce the sauce for 3–5 minutes, then return chicken to coat.
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Serve the chicken adobo hot over steamed rice, garnish with sliced scallions and an extra drizzle of sauce.
Tips & Notes
- For deeper color and flavor, use a mix of light and dark soy sauce or add a splash of fish sauce sparingly.
- Leftover adobo tastes even better the next day—refrigerate and reheat gently. Freeze portions for an easy weeknight meal.
