The Taste of Memory: Finding Authenticity in a Simple Chicken Adobo

image of Fresh chicken thighs garlic soy sauce vinegar bay leaves onions black peppercorns brown sugar fish sauce arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

katya bou

The Taste of Memory: Finding Authenticity in a Simple Chicken Adobo

A simple, authentic Filipino Chicken Adobo recipe made with just chicken, soy sauce, vinegar, garlic, and bay leaves. This classic one-pot meal is flavorful, affordable, and perfect for meal prep. Serve with rice and enjoy the taste of home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Main Course

Cuisine: Filipino

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Ingredients

2.5 lbs bone-in, skin-on chicken thighs and/or drumsticks
1/2 cup soy sauce Use a good quality regular or light soy sauce
1/2 cup vinegar Cane vinegar is preferred, but white vinegar or apple cider vinegar works
1 head garlic About 10-12 cloves, peeled and smashed
3-5 bay leaves Dried or fresh
1 Tbsp whole black peppercorns Freshly cracked is best

Secondary Ingredients

1 Tbsp cooking oil Neutral oil like canola or vegetable
1/4 cup water or chicken broth
1 Tbsp brown sugar Optional, but recommended

Equipment

Dutch oven or large pot

Method

Pat the chicken dry thoroughly. This is crucial for a good sear. In a large pot or Dutch oven, heat your cooking oil over medium-high heat. Add the smashed garlic cloves and whole peppercorns, sautéing for about 30 seconds until the garlic is fragrant but not burnt.
Place the chicken pieces, skin-side down, into the pot. Let them sear undisturbed for 5-7 minutes. You want a deep golden-brown color. This step is non-negotiable, it locks in the moisture and adds a deep layer of flavor complexity.
Flip the chicken. Pour in the soy sauce and the vinegar. The vinegar will smell sharp, but trust the process, it will mellow out. Add the bay leaves, brown sugar (if using), and water or broth. The chicken should be about halfway submerged. Do NOT stir immediately after adding the vinegar, let it stabilize for about 2 minutes to allow the sharp acidity to cook off slightly.
Bring the mixture to a rapid boil, then immediately reduce the heat to low, cover the pot, and let it simmer. This is the heart of the braised chicken Filipino style. Let it go for 35 to 45 minutes, or until the chicken is fork-tender. The aroma filling your kitchen right now is heaven!
Remove the lid. Increase the heat to medium. Carefully remove the chicken pieces and set them aside on a plate, loosely covered. Now, let the remaining liquid reduce. You want it to bubble gently and thicken into a syrupy, mahogany-colored glaze. This should take about 10-15 minutes. This reduction is what makes the adobo recipe so rich.
Once the sauce has reduced to your desired thickness, return the chicken to the pot. Spoon the thick sauce over the pieces to coat them thoroughly. Simmer for just 5 minutes or so to heat the chicken back up and ensure it’s covered in that delicious sauce. Serve piping hot over jasmine rice, making sure to drizzle extra sauce over everything.

Nutrition

Calories: 420kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 120mgSodium: 1100mgPotassium: 350mgSugar: 8gCalcium: 4mgIron: 2mg

Notes

This dish tastes even better the next day, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop with a splash of water or broth.

Tried this recipe?Let us know how it was!