Filipino Adobo Chicken Recipe

I dug through family notes and local lore to adapt classic Adobo Chicken into a Crusty Chicken style, and in this post I reveal the unexpected ingredient that changed how households in my hometown cooked theirs.

I never thought a handful of humble things could make me stop mid-sentence, but my adobo does that. I sear bone in chicken thighs and drumsticks until the skin is impatient, toss in smashed garlic cloves, then watch the pan do its slow, ugly magic.

The sauce turns glossy and weirdly addictive, making you curious about every sticky corner of the meat. I usually write these for Dinner Meats Ideas but sometimes pack leftovers for Togo Recipes when I need food that travels without complaining.

Come for the smell, stay because you’ll want to know how it keeps getting better.

Ingredients

• Chicken thighs and drumsticks: rich in protein and iron, gives the dish hearty, juicy texture.
• Soy sauce: salty umami backbone adds sodium and some amino acids colours the sauce dark.
• Vinegar: brings bright sourness helps tenderize meat and balances salty flavours.
• Garlic: aromatic punch contains antioxidants and gives savory depth when crushed and lightly browned.
• Bay leaves: subtle herbal aroma that lifts the stew not eaten whole but infuses fragrance.
• Whole black peppercorns: warm sharp heat and fragrance they add bite of spice and complexity.
• Brown sugar or palm sugar: optional sweetness that tames vinegar tang and deepens glaze.

Ingredient Quantities

• 2 to 3 pounds bone in chicken thighs and drumsticks, about 1 to 1.3 kg (use skin on or off)
• 1/2 cup soy sauce (120 ml), low sodium works
• 1/2 cup vinegar (cane or white, about 120 ml)
• 6 to 8 garlic cloves, smashed or roughly chopped
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 tablespoons brown sugar or palm sugar, optional
• 1/2 cup water or low sodium chicken stock (120 ml)
• 1 tablespoon neutral cooking oil for searing
• 1 small onion thinly sliced optional
• Salt to taste use sparingly because of the soy

How to Make this

1. Put 2 to 3 pounds bone in chicken thighs and drumsticks in a bowl and pour in 1 half cup soy sauce and 1 half cup vinegar, add 6 to 8 smashed garlic cloves, 2 bay leaves, 1 teaspoon whole black peppercorns and 2 tablespoons brown or palm sugar if you want it a bit sweet; toss to coat and let it marinate at least 30 minutes or up to overnight in the fridge, low sodium soy works best so you can control salt.

2. When ready, heat 1 tablespoon neutral oil in a large skillet or dutch oven over medium high heat. Remove the chicken from the marinade but keep the liquid and garlic, youll use that later. Pat chicken a bit dry so it sears better.

3. Sear the chicken in batches skin side down until nicely browned, about 4 to 5 minutes per side, dont crowd the pan. Set browned pieces aside on a plate.

4. If using the small thinly sliced onion, add it to the same pan and saute until soft, scraping up the brown bits, then add the reserved smashed garlic from the marinade and cook just until fragrant, about 30 seconds.

5. Return the chicken to the pan, pour in the reserved marinade plus 1 half cup water or low sodium chicken stock, tuck in the bay leaves and the whole peppercorns again if they werent in the marinade, bring to a gentle boil.

6. Once boiling, lower heat to a simmer, cover and cook for 20 to 30 minutes until the chicken is cooked through and tender; dont stir too much, let it braise so flavors develop.

7. Remove the lid and simmer uncovered for another 8 to 12 minutes to reduce and slightly thicken the sauce, spooning the sauce over the chicken now and then. Taste and add salt sparingly because of the soy.

8. If you want extra crispy skin, transfer chicken to a baking sheet and broil for 3 to 5 minutes or place back in a hot pan to crisp, then spoon the reduced sauce over the pieces to finish.

9. Finish with a final taste adjustment: a little more vinegar if you want tang, a pinch more sugar if you like sweet, or crush a few peppercorns for more bite. Remove bay leaves before serving.

10. Serve hot over steamed rice and save the leftovers in the fridge because adobo actually gets better the next day, just reheat gently so the chicken stays moist.

Equipment Needed

1. Large mixing bowl for the chicken and marinade
2. Measuring cups and spoons (1/2 cup, tablespoon, teaspoon)
3. Sharp knife and cutting board for garlic and onion
4. Heavy skillet or dutch oven, ovenproof if you plan to broil
5. Tongs or slotted spoon to turn and remove chicken
6. Plate or tray lined with paper towels to rest seared pieces
7. Wooden spoon or spatula to scrape up browned bits
8. Baking sheet (and a wire rack if you want extra crispy skin)

FAQ

Filipino Adobo Chicken Recipe Substitutions and Variations

• Soy sauce: Swap with tamari (1:1) if you need gluten free, or coconut aminos for a milder, sweeter note; if you use coconut aminos cut back the sugar a bit.
• Vinegar (cane/white): Use rice vinegar or apple cider vinegar for a gentler tang, same amount usually works. If you want to use lemon juice, try about 3/4 the amount and taste as you go.
• Brown or palm sugar: Substitute dark brown sugar, or mix 1 tbsp molasses with white sugar to get that caramel depth. Honey or maple syrup also work at about 3/4 the volume but they add more liquid and a different flavor.
• Bay leaves: If you’re out, a small pinch of dried oregano or thyme gives a similar savory background, or toss in an extra garlic clove and a few whole peppercorns for a different but tasty aroma.

Pro Tips

1) Pat the chicken dry before you sear it, seriously. Moisture is the enemy of browning so dry it with paper towels, get the pan good and hot, and dont crowd the pieces. Browning gives flavor you cant get any other way.

2) Be careful with the vinegar if you marinate a long time. Overnight is fine for most, but if you leave it too long the acid can start to change the texture. If you want extra flavor fast, marinate at least 30 minutes, or up to overnight in the fridge.

3) If the sauce wont thicken the way you want, remove the chicken and boil the sauce down to concentrate it, or stir in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water to speed things up. A little butter at the end also makes the sauce glossy and smooth.

4) Taste at the end and tweak, dont assume its perfect. Because soy is salty use low sodium and add more vinegar or a pinch of sugar at the finish to balance tang and sweet. Fresh chopped scallions or a squeeze of lime just before serving brightens it a lot.