Chicken Adobo (Filipino Braised Chicken in Soy Sauce and Vinegar)
Local name: Adobong manok
In short: Chicken braised in vinegar, soy sauce, garlic, bay leaf and black pepper until tender and glossy, then browned, a staple of Filipino home cooking. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Adobo is cooked in nearly every Filipino home, and no two families make it the same way. The core is simple: meat simmered in vinegar, soy sauce, garlic, bay leaves and peppercorns until the sauce reduces and clings. This version marinates the chicken briefly, simmers it gently, then browns the pieces and reduces the sauce into a glossy glaze. It keeps well, tastes better the next day and is eaten with plenty of steamed rice.
Instructions
- Combine the chicken, vinegar, soy sauce, garlic, peppercorns and bay leaves in a bowl. Marinate for 30 minutes at room temperature, or overnight in the fridge.
- Transfer the chicken and marinade to a heavy pot and add the water. Bring to a boil and leave it undisturbed for 2 minutes, then lower the heat, cover and simmer for 30 minutes, turning once, until the chicken is cooked through (74°C / 165°F).
- Lift the chicken out. Boil the sauce uncovered over medium-high heat for 8 to 10 minutes, until reduced by about half and slightly syrupy. Stir in the brown sugar if you like.
- Heat the oil in a large pan over medium-high heat. Brown the chicken for 2 to 3 minutes per side, until golden.
- Pour the reduced sauce over the chicken and simmer for 2 minutes, turning the pieces to glaze them. Serve with steamed rice.
Tips
- Do not stir for the first couple of minutes after the vinegar comes to a boil, since many cooks say this keeps the sauce from tasting sharp. With white vinegar, which is stronger than cane vinegar, use a little less.
- Adobo tastes better the next day, so make it ahead. Pork belly, or a mix of pork and chicken, is just as common, and needs 45 to 60 minutes of simmering.
Questions and answers
Can I use pork instead of chicken?
Yes. Use pork belly or shoulder in chunks and simmer for 50 to 60 minutes until tender, then reduce the sauce. Pork adobo is just as common as chicken.
How long does adobo keep?
Up to 5 days in the fridge, covered, or 3 months in the freezer. Reheat gently so the sauce does not scorch.
How do I make adobo less salty or less sour?
Use less soy sauce and add a little more water for less salt. For less sourness, cut the vinegar by a quarter or add a spoonful of sugar.
How long does it take to make Chicken Adobo (Filipino Braised Chicken in Soy Sauce and Vinegar)?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Chicken Adobo (Filipino Braised Chicken in Soy Sauce and Vinegar)?
About 390 kcal per serving, with 36 g of protein, 5 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 5 g |
| Fat | 25 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
