Chicken Adobo Recipe from Scratch | Filipino Classic
Chicken Adobo from Scratch Chicken adobo, or adobong manok, is one of the most loved Filipino comfort dishes. It is made by braising chicken in vinegar, soy sauce, garlic, bay leaves, and black peppercorns until tender, glossy, and deeply savory. This recipe is written as a 1 kg batch using grams and milliliters for easy scaling in home kitchens, food prep, and professional recipe development. Why this recipe works Searing the chicken first builds flavor, while simmering the vinegar gently removes harsh acidity and creates a balanced adobo sauce.
Description
Classic Filipino chicken adobo made from scratch with 1 kg chicken, soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Savory, tangy, garlicky, and perfect with steamed rice.
Ingredients
- Chicken thighs
- drumsticks
- 1000 g Light soy sauce - 120 ml Cane vinegar or coconut vinegar - 120 ml Water - 180 ml Garlic or mixed bone-in chicken -
- 60 g Red crushed - onion
- 100 g Bay leaves - 2 g Whole black peppercorns - 5 g Brown sugar - 20 g Neutral oil - 30 ml Freshly cracked black pepper - 2 g Salt - 3 g sliced -
- only if needed after reducing
Instructions
- 1 Marinate the chicken with soy sauce, garlic, bay leaves, peppercorns, and cracked black pepper for at least 30 minutes.
Remove the chicken from the marinade and reserve the marinade.
Heat neutral oil in a heavy pot over medium-high heat and sear the chicken for 3 to 5 minutes per side until lightly browned.
Add the sliced onion and cook until softened.
Add the garlic from the marinade and cook gently for 1 to 2 minutes without burning.
Return the chicken to the pot, then add the reserved marinade, vinegar, water, and brown sugar.
Bring to a gentle boil, then lower the heat. Do not stir aggressively during the first few minutes after adding vinegar.
Cover and simmer gently for 30 to 35 minutes, turning the chicken halfway through cooking.
Remove the lid and simmer for another 10 to 15 minutes until the sauce is slightly reduced and glossy.
Taste and adjust with salt only if needed. Rest for 10 minutes before serving..
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