Chicken adobo, or adobong manok, is a popular pinoy braised chicken dish, cooked slowly in vinegar, soy sauce, and spices until the meat is super tender, juicy, and flavorful. The adobo sauce is savory, tangy, and a little peppery to keep your mouth watering the entire time!
Prep Time5 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr15 minutesmins
Yield: 3servings
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Ingredients
2poundschicken thighskin on and bone-in (about 5 to 6 thighs)
1mediumyellow onionsliced
6clovesgarlicpeeled and smashed
¾cupdark cane vinegar(or white distilled and palm vinegar is fine too
1stalkgreen onionthinly sliced for garnish (optional; or use cilantro)
Oilfor cooking (any high smoke point oil)
Instructions
In a deep pan or dutch oven over medium high heat, add a small amount of oil to lightly grease the bottom of the pan. When the pan is hot, sear both sides of the chicken thighs, skin side first, until golden brown. Remove from the pan.
Add the sliced onions along with the smashed garlic into the pot. Sauté briefly until aromatic. If you need, add a little more oil and make sure to scrape up all the brown bits left on the pot!
Add the seared chicken thighs back into the pot, skin side down, and add the rest of the ingredients EXCEPT green onion/cilantro (vinegar, soy sauce, water, bay leaves, peppercorn, jalapeño, sugar, and chicken bouillon powder). Bring everything to a boil, then reduce to a low simmer. Cover and simmer for about 30 minutes.
After 30 minutes, remove the lid and flip the chicken thighs. Let the chicken simmer for another 25 to 30 minutes or until the liquid reduces by about ⅔ and the chicken is super tender. Occasionally, spoon the braising liquid over the chicken keep the skin moist.
Once the chicken adobo is done, remove from heat and garnish with sliced green onions and/or cilantro. Enjoy while hot with rice!
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
Optional marinating - Although our recipe doesn't require marinating, you could marinate the chicken thighs if you'd like. Just add the vinegar, soy sauce, and smashed garlic in a bowl or Ziploc bag with the chicken. Then, add enough water/stock to cover the chicken entirely. Save the rest of the water/stock for braising later. Let the chicken marinate for at least 2 hours or overnight.
When searing the marinated chicken thighs, make sure to shake off the excess marinade so the chicken can sear well. Also, fish out the smashed garlic to sauté with the onion.
For the braising liquid, just pour all of the marinade into the pot, along with the rest of the water/stock.