Chicken adobo

Name: Chicken adobo
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: 4 servings

Posted: 07/01/2026Updated: 29/03/2026

A Filipino dish with chicken braised in a tangy mix of vinegar, soy sauce, garlic, and bay leaves.

Active prep: 10 minutesPassive prep: 60 minutesActive cooking: 40 minutesPassive cooking: 10 minutes

Join the newsletter

Ingredients

Adjust servingsServings

600 grams Chicken thighs and drumsticks, bone-in with skin
2 large Potatoes
3 tablespoons Light soy sauce
2 tablespoons Dark soy sauce
3 tablespoons Rice wine vinegar
4 cloves Garlic
2 Bay leaves
2 teaspoons Whole black peppercorns
1 tablespoon Light brown sugar
4 Boiled eggs
Spring onions, to garnish
2 tablespoons Neutral oil
150 millilitres Water

Instructions

In a bowl, mix the light soy sauce, dark soy sauce, rice wine vinegar, smashed garlic, bay leaves, brown sugar and black peppercorns. Add the chicken, coat well, and marinate for at least 60 minutes or up to 2 hours in the fridge.
Peel the potatoes and cut them into 1-inch cubes. Heat half the oil in a large pot over medium-high heat and add the potatoes. Cook for a couple of minutes until a golden crust forms and set aside.
Add the remaining oil to the pan. Remove the chicken from the marinade (keeping the marinade aside) and sear the chicken on each side until golden brown, about 4–5 minutes per side.
Pour the reserved marinade and water into the pot, then add the potatoes. Bring to a simmer, cover and cook on medium-low heat for around 30 minutes, stirring occasionally, until the chicken is tender.
Uncover, increase the heat to medium and cook for 10-15 minutes to thicken the sauce.
Add the boiled eggs and stir gently to integrate with the sauce.
Garnish with sliced spring onions and serve with steamed rice.

Video tutorial

Helpful notes

Cooking tips

For richer flavour and tenderness, marinate the chicken for 2 hours up to overnight.
Pat the chicken dry before searing, use hot oil and avoid overcrowding the pan to get a good sear.
Simmer uncovered for the last 10-15 minutes for a thicker sauce. Adjust the timings for your preferred consistency.

Alternative ingredients

There are a lot of variations of this recipe that belong to different families and regions of the Philippines. Some recipes opt for the use of ginger and onions. Some don't include either boiled eggs or potatoes, or neither.
While cane or white vinegar are common replacements, apple cider vinegar gives a milder tang. Avoid balsamic vinegar, as it's too sweet.
Try pork shoulder, ribs, or tofu as substitutes to chicken thighs and drumsticks.

Storage instructions

Refrigeration: Store in an airtight container in the fridge for up to 3 days. The flavours actually improve over time, making it perfect for leftovers.

Freezing: Freeze in a freezer-safe container for up to 3 months. Allow it to cool completely before freezing.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it has thickened.

Microwave: Heat in the microwave, covered, in short intervals (30-45 seconds) to avoid overcooking. Stir between intervals to ensure even heating.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 562kcal (25%), Protein: 40.8g (68%), Fat: 26.4g (33%), Saturated fat: 8.2g (55%), Carbohydrates: 29.8g (11%), Sugars: 7.4g (30%), Fibre: 2.4g (8%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.