I finally cracked a method for Filipino adobo chicken braised in soy, garlic, vinegar and peppercorns that produces an unexpected crust and even Crusty Chicken fans will want to know how.

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I can’t stop making this Adobo Chicken, even when I’m supposed to cook something else. I let it braise low and slow until the skin goes glossy and the meat is so tender it begs to be pulled apart.

The deep umami of soy sauce and the raw edged punch of smashed garlic do almost all the work, they make this sticky, savory sauce that somehow tastes familiar and new at the same time. It’s not delicate, it’s bold, messy, and weirdly elegant, you’ll catch people sneaking bites from the pan.

I promise it’s worth the patience, plus it’s stupidly easy and forgiving. Total Dinner Meats Ideas energy.

Ingredients

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Chicken: Main protein, provides iron and B vitamins, skin adds fat and extra flavor.
Soy sauce: Salty umami booster, adds savory depth, high in sodium though use sparingly.
Vinegar: Gives adobo its tangy sour note, aids preservation, low calorie punch.
Garlic: Garlicky punch, offers some antioxidants, browns nicely and smells irresistible.
Bay leaves: Subtle herbal aroma, not eaten, gives background complexity, quietly fragrant.
Peppercorns: Whole pepper adds warm heat, slight citrus notes, crush for fresh zip.
Brown sugar: Optional sweetener balances acid and salt, adds caramel notes, use lightly.
Green onions: Fresh garnish, adds crunch and mild onion flavor, brightens the rich sauce.

Ingredient Quantities

3 lb chicken pieces (thighs and drumsticks, bone-in, skin-on)

1/2 cup soy sauce (light or regular)

1/2 cup white vinegar (or cane vinegar)

6 to 8 garlic cloves, smashed or roughly chopped

1 tsp whole black peppercorns (or 1/4 tsp ground black pepper)

3 bay leaves

1/2 to 3/4 cup water or low-sodium chicken broth

1 to 2 tbsp brown sugar or 1 tsp granulated sugar (optional, for balance)

2 tbsp cooking oil (for browning, optional)

Salt to taste

2 stalks green onions, sliced thin (optional garnish)

How to Make this

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1. In a large bowl combine 1/2 cup soy sauce, 1/2 cup vinegar, 6 to 8 smashed garlic cloves, 1 tsp whole peppercorns (or 1/4 tsp ground), and 3 bay leaves; add the 3 lb chicken pieces, mix to coat and marinate at least 30 minutes or up to overnight in the fridge.

2. When ready to cook, heat 2 tbsp cooking oil in a heavy skillet or Dutch oven over medium-high. Remove chicken from the marinade and reserve the marinade. Pat the chicken dry with paper towels so the skin browns better.

3. Brown the chicken skin side down in batches so you dont overcrowd the pan, about 4 to 6 minutes per side, until golden. Transfer browned pieces to a plate.

4. Pour the reserved marinade into the same pot, add 1/2 to 3/4 cup water or low-sodium chicken broth, scrape up the browned bits with a wooden spoon, and bring to a boil for 2 to 3 minutes to kill any raw chicken germs.

5. Return the chicken to the pot, add 1 to 2 tbsp brown sugar or 1 tsp granulated sugar if using, reduce heat to a gentle simmer, cover and cook 25 to 35 minutes until the chicken is cooked through and tender (internal temp 165F).

6. Remove the lid and increase heat to medium-high to reduce the sauce for 5 to 10 minutes until it’s glossy and coats the back of a spoon. Spoon the sauce over the chicken so it soaks in.

7. Taste the sauce and add salt only if needed since the soy is salty, or a little more sugar if it’s too sharp. If you want crispier skin, transfer the chicken to a baking sheet and broil for 2 to 4 minutes or sear briefly in a hot pan.

8. If you used whole peppercorns you can leave them in for pops of flavor or lightly crush them while cooking for more bite. Skim excess oil from the top if you prefer a leaner sauce.

9. Garnish with sliced green onions and serve the adobo hot over steamed rice, spooning plenty of the reduced sauce over everything.

10. Leftovers get even better the next day, store cooled in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Large mixing bowl (for the marinade and marinating the chicken)
2. Measuring cups and spoons
3. Heavy skillet or Dutch oven with a lid (for browning and simmering)
4. Tongs (to flip and transfer pieces safely)
5. Wooden spoon or silicone spatula (to scrape up browned bits)
6. Paper towels (to pat the chicken dry so skin browns)
7. Plate or baking sheet (to hold browned chicken, and for broiling if you want crisp skin)
8. Instant read thermometer (to confirm internal temp 165F)

FAQ

Q: Can I use chicken breasts instead of thighs and drumsticks? A: Yes you can, but breasts cook faster and dry out easier. If you use breasts, simmer 12 to 15 minutes till just done, or finish in the oven at 350F for 8-10 mins. Dark, bone-in pieces give more flavor and hold up better.

Q: Do I have to brown the chicken first? A: No, browning is optional. It adds color and a bit of caramel flavor, but you can skip it and just simmer everything together. If you skip browning reduce simmer time a little so the skin doesnt get mushy.

Q: How important is the soy sauce to vinegar ratio? A: Pretty important for the classic taste. The 1:1 soy to vinegar ratio in this recipe gives that tangy salty balance. Want it less sharp? Use a little less vinegar or add the optional sugar to soften it.

Q: Can I make it less salty or less sour? A: To cut salt, rinse chicken or use low-sodium soy and add more water or broth. To reduce sourness add 1 tsp sugar or up to 1 tbsp brown sugar, or add a splash more water. Taste as it cooks and adjust little by little.

Q: How do I store and reheat leftovers? A: Cool quickly, refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stove over low heat till hot, add a splash of water or broth if sauce got too thick. You can also freeze for up to 3 months, thaw in fridge overnight before reheating.

Q: Can I thicken the sauce? A: Yes, reduce it uncovered until syrupy, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer 1-2 minutes. Be careful not to overdo it or the sauce gets gloopy.

Filipino Adobo Chicken Recipe Substitutions and Variations

Soy sauce
- Tamari — gluten free, same salty umami; use 1:1
- Coconut aminos — milder and slightly sweet; start 1:1 then taste for salt
- Low sodium soy sauce — if you want less salt, use same amount then adjust
White vinegar
- Apple cider vinegar — fruitier, a bit milder; use 1:1
- White wine vinegar — gentler acidity, good if you want a softer tang
- Lemon juice — fresh bright acidity, use a bit less and taste as you go
Chicken pieces
- Pork shoulder or pork belly — for classic pork adobo vibes, use similar weight
- Firm tofu — press well and brown first, cooks quicker so reduce simmer time
- Boneless skinless chicken thighs — faster cooking and easier to eat, keep an eye on doneness
Brown sugar
- Palm sugar or muscovado — more caramel depth, use 1:1
- Honey or maple syrup — liquid sweetener, use slightly less and reduce other liquid a tad
- Omit or reduce sugar — adobo can be savory-tart; just taste and balance with salt if skipping

Pro Tips

1) If you plan to marinate overnight, lighten the soy or add a little extra water so the chicken does not end up too salty, and always rinse quickly then pat the pieces very dry before you sear so they brown instead of steam. It really makes a difference when you want that golden skin.

2) Brown in smaller batches so the pan stays hot, dont crowd it or the pieces will steam and never get that nice color. Also, for extra crispy skin finish the cooked pieces under the broiler on a wire rack for 2 to 4 minutes, keep an eye on them though they can go from perfect to burnt fast.

3) When you reduce the sauce, skim off excess oil for a cleaner finish and taste before you add any salt because the soy is already salty. If the sauce is too sharp add a bit of brown sugar or even a small pat of butter to round the flavors, it helps the sauce cling to the chicken.

4) Toast whole peppercorns briefly in a dry pan to wake up the aroma, then lightly crush some for pops of heat while leaving others whole for milder bursts. And if raw garlic flavor bugs you, either saute the garlic a minute before using or keep whole cloves in the sauce and remove them at the end for a mellowed garlic note.