Classic Chicken Adobo

The classic Filipino soy-and-vinegar braised chicken that almost every household grows up with. It's a one-pot, budget-friendly ulam that's perfect for busy weeknights, and it tastes even better the next day.

⏱ prep 10 min🔥 cook 50 min🍽 4 servingsEasy

🧺 Ingredients

5 ingredients we don't carry yet — check your pantry or the palengke for those.

chicken thighs and drumsticks (cut-up chicken) · 1000 g, patted drynot available in our shop yetunavailable

💡 Bone-in, skin-on pieces give the best flavor and stay juicy. Breast fillet works but can dry out, so simmer it gently.

Swap idea: whole chicken, chopped — Ask the palengke vendor or meat counter to chop a whole chicken into adobo-size pieces. Often cheaper per kilo.

soy sauce · 120 mlnot available in our shop yetunavailable

💡 Any local toyo brand works well here.

Swap idea: coconut aminos — A lower-sodium swap that is slightly sweet, so reduce or skip the sugar. Use the same amount.

white cane vinegar · 80 mlnot available in our shop yetunavailable

💡 Start with 80 ml; you can add a small splash at the end if you like it more maasim.

Swap idea: sukang Iloko (sugarcane vinegar) — Gives a deeper, slightly smoky sourness. Use the same amount.

garlic · 8 clove, peeled and crushednot available in our shop yetunavailable

💡 Native garlic has smaller cloves but more aroma; use around 12 small cloves if that's what you have.

Swap idea: garlic powder — Emergency swap only: use 1 tsp and add it together with the soy sauce. Fresh garlic tastes much better.

yellow onion · 1 piece, slicedoptionalRed Onion 250g · ₱42.50

💡 Optional but adds gentle sweetness to the sauce. Skip it if onion prices are high that week.

dried bay leaves (laurel) · 3 pieceBlack Pepper Leaves 50g · ₱18.25

💡 Sold in small sachets in the spice aisle or at the palengke. Remove before serving.

whole black peppercorns · 1 tsp, lightly crushedBlack Pepper Ground 50g · ₱23.50

💡 Lightly crushing the peppercorns with the flat of your knife releases more flavor.

cooking oil · 2 tbspCooking Oil 1.5L Palm · ₱135

💡 Any neutral cooking oil you already have at home is fine.

brown sugar · 1 tbspoptionalnot available in our shop yetunavailable

💡 Balances the sourness of the vinegar. Skip it if you like your adobo purely salty-sour.

Swap idea: white sugar — Use the same amount for a similar balancing sweetness.

water · 250 mlKangkong 250g · ₱60

💡 Just enough liquid so the chicken cooks through before the sauce reduces.

👩‍🍳 How to cook it

1
Prep everything first~10 min
Peel and crush the garlic, slice the onion, and lightly crush the peppercorns. Pat the chicken pieces dry with paper towels. Measure out the soy sauce, vinegar, and water so everything is ready before you turn on the stove.
- 💡 Dry chicken browns better and splatters less oil.
- 💡 No need to mince the garlic perfectly; crushing it with the flat side of your knife is enough.
🍳 knife · chopping board · measuring cups or spoons
2
Brown the chicken~8 min
Heat the oil in a deep pan or pot over medium-high heat on your gas or induction stove. Add the chicken pieces skin-side down and brown for 3 to 4 minutes per side. Work in two batches if your pan is small. The chicken does not need to be cooked through yet, just golden on the outside.
- 💡 Browning is optional if you're in a rush, but it adds a lot of flavor.
- 💡 Don't crowd the pan or the chicken will steam instead of brown.
🍳 deep pan or pot with lid · tongs
3
Saute the garlic and onion~2 min
Lower the heat to medium. Push the chicken to the side of the pan (or briefly remove it) and add the crushed garlic and sliced onion to the oil. Saute for 1 to 2 minutes until fragrant and lightly golden.
- 💡 Keep the garlic moving; burnt garlic turns the sauce bitter.
🍳 wooden spoon or spatula
4

🍽 Serving: Serve over hot steamed white rice or garlic fried rice, with the sauce spooned generously on top. A side of sliced tomatoes with salted egg, or some atchara, cuts the richness nicely. For baon, pack the chicken and sauce separately from the rice if you can.

🧊 Leftovers: In the PH heat, don't leave adobo out for more than 2 hours. Let it cool, then store in an airtight container in the fridge for 3 to 4 days; the vinegar helps it keep well. You can also freeze it for up to 2 months.

♨️ Reheating: Reheat in a pan over medium heat with 2 to 3 tablespoons of water until hot and steaming. In the microwave, cover the container loosely and heat in 1-minute bursts, stirring in between so it heats evenly.

~460 kcal per serving · Rough estimate for the chicken and sauce only, without rice. Actual values will vary by brand, chicken cut, and how much sauce you eat.