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  • Writer's pictureMarnie

Chicken Adobo

Chicken adobo is a Filipino dish made by braising chicken thighs and drumsticks in a delicious sweet, sour, umami sauce. The chicken is incredibly tender and oh-so-delicious. It's somewhat of a simple dish, but one that you will want to make over and over again. Serve with rice and green onions and enjoy!

Here's how to make it:

PLAN AHEAD: You'll want the chicken to marinate overnight so make this the night before you want to eat it.


  • 4 chicken drumsticks, skin on

  • 4 chicken thighs, skin on or off (your choice, I took it off the thighs)

  • 20 garlic cloves, crushed

  • Pinch of black pepper

  • 1 1/4 cup rice vinegar

  • 1/2 cup low sodium soy sauce

  • 1/4 cup dark or sweet soy sauce

  • 1 TBS whole black peppercorns

  • 3 TBS light brown sugar

  • 4 bay leaves

  • 1/2 cup water

  • 1 TBS canola oil

  • Green onions, sliced thinly lengthwise for topping


  1. Add the chicken thighs, drumsticks, and crushed garlic to a large bowl.

  2. Add the pinch of black pepper, black peppercorns, brown sugar, rice vinegar, dark or sweet soy sauce, regular soy sauce and water, and whisk until combined.

  3. Add the bay leaves.

  4. Leave the marinated chicken in the bowl and cover with plastic wrap (or put in a freezer bag - if you do, turn the bag in the fridge in the morning so all sides of the chicken get to bathe in the marinade) and let marinate in the fridge overnight.

  5. Coat a large dutch oven or pot with the canola oil and set stove to medium-high heat.

  6. Remove the chicken from the bowl or freezer bag but keep the marinade.

  7. Sear the chicken in batches on all sides for 2-3 minutes per side, then place on a plate.

  8. Add the reserved marinade (sans chicken) to the dutch oven.

  9. Raise the heat to medium-high and add the chicken to the pan in layers and bring to a boil.

  10. Once it reaches a boil, reduce the heat to low, cover and let simmer for 30-35 minutes.

  11. Turn the chicken over, cover and cook for another 30 minutes, turning the chicken occasionally to coat it as the sauce thickens.

  12. Remove the chicken, serve over rice with the green onions, spoon on some more of the deliciously glazed sauce and enjoy!

Did you make it? Share pics in the comments!

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