One Little Step Makes This Chicken Adobo Recipe My Favorite (By Far)

Christine Gallary

March 19, 2025 at 4:00 p.m.·2 min read

Two chicken thighs prepared in Filipino adobo on a plate with rice on the side getting sauce being poured over them. — Credit: Photo: Alex Lepe; Food Styling: James Park Credit: Photo: Alex Lepe; Food Styling: James Park

One of the first things I cooked on my own in college was Filipino chicken adobo. I think I threw boneless chicken, onion, garlic, peppercorns, soy sauce, and vinegar into a pot and happily had dinner for a few nights. My favorite part was the yummy sauce, which, when spooned over steamed rice, was just the perfect blend of savory and tangy. I still love making chicken adobo (and can’t wait to make short rib and potato adobo), but I now follow a recipe where bone-in chicken thighs and drumsticks gets a little extra attention, which makes the dish even better than the simpler version I used to make.

Get the recipe: Filipino Chicken Adobo

What Makes Chicken Adobo So Good

The chicken gets seared and broiled. Searing the chicken at the beginning helps render out some of the fat and gives the sauce a flavor boost, and broiling it at the end firms up the skin a bit and gives the chicken the tiniest bit of crispness. These little extra steps make a world of difference and are worth the extra time and effort, in my book.
The sauce is everything. The tangy, savory sauce made from Filipino cane vinegar and Filipino soy sauce is so good that you’ll want to make sure you have plenty of rice on hand to soak it all up.

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How to Make Chicken Adobo

Sear the chicken. Brown bone-in chicken thighs or drumsticks until browned all over.
Simmer in the sauce. Add the aromatics, water, vinegar, soy sauce, and oyster sauce to the pot. Simmer the chicken in the sauce until cooked through.
Broil. Broil the chicken on both sides, brushing with sauce halfway through, until browned. Serve the chicken with the sauce.

A dutch oven full of chicken thighs cooked in Filipino adobo with peppercorns and bay leaves visible. — Credit: Photo: Alex Lepe; Food Styling: James Park Credit: Photo: Alex Lepe; Food Styling: James Park

If You’re Making Chicken Adobo, a Few Tips

Filipino cane vinegar and soy sauce will give the most authentic flavors to the chicken adobo, but you can substitute white or rice vinegar and a non-Filipino soy sauce if that’s what you have on hand.
Make the chicken adobo a day ahead to let the flavors meld. Reheat the chicken and sauce together in a covered pot over low heat.

Get the recipe: Filipino Chicken Adobo

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One Little Step Makes This Chicken Adobo Recipe My Favorite (By Far)

What Makes Chicken Adobo So Good

Filipino Datu Puti Vinegar and Silver Swan Soy Sauce Bundle

How to Make Chicken Adobo

If You’re Making Chicken Adobo, a Few Tips

Further Reading

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