Filipino · Dinner · All year
Chicken Adobo
4.6 · community
10m
Prep
45m
Cook
Easy
Level
480
Energy
The Philippines' national braise: soy, vinegar, garlic, bay, and black pepper reduced to a sharp, glossy sauce. Four pantry shelves, one perfect pot.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — bone-in
Apple Cider Vinegar — or cane/white vinegar
Garlic — smashed
3 steps
Method
1
Sear the thighs skin-down in a dry pot until golden, 6 minutes; flip briefly.
7 min — timer available in cooking mode
2
Add everything else with 150 ml water. Simmer, covered, 30 minutes; uncover and reduce the sauce to a glaze that coats the chicken, 10 more.
40 min — timer available in cooking mode
Why this works
Don't stir the vinegar early — let it boil unbothered for a minute so its raw sharpness cooks off. Filipino grandmothers are firm on this.
3
Serve over rice, spooning the garlicky glaze with abandon. Even better tomorrow.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Steamed rice (non-negotiable)
Garlicky greens
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
480
kcal
40g
protein
12g
carbs
28g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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