Thursday, October 29, 2026 · Week 44This week's 50, picked by our editorsAll recipes · Archive
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This week / Weeknight / No. 34
Filipino Chicken Adobo
34THIS WEEK
Photo: Wikimedia Commons · credit
Weeknight

Filipino Chicken Adobo

Chicken thighs and drumsticks braised in vinegar, soy sauce, garlic, bay leaves and black pepper until tender and glossy. Serve over plenty of rice.

Prep10 min
Cook45 min
Total55 min
Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
Rice cookerFor hands-off rice and grains
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Store links go to the same item at each retailer, checked October 29, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 2 1/2 lb bone-in chicken thighs and drumsticks
  • 1/2 cup cane or white vinegar
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 1 head garlic, cloves smashed and peeled
  • 4 bay leaves
  • 1 tsp whole black peppercorns, lightly crushed
  • 1 tbsp brown sugar (optional)
  • 1 tbsp vegetable oil
  • steamed white rice, to serve

Steps

  1. Combine the chicken, vinegar, soy sauce, water, garlic, bay leaves and peppercorns in a Dutch oven. Let sit 20 minutes if you have time.
  2. Bring to a boil without stirring (this cooks off the sharp edge of the vinegar), then cover and simmer over low heat 30 minutes, turning the chicken once.
  3. Lift out the chicken and pat it dry. Simmer the sauce uncovered until reduced by about half, 8 to 10 minutes, and stir in the sugar if using.
  4. Heat the oil in a skillet and brown the chicken skin side down until crisp, 4 to 5 minutes.
  5. Return the chicken to the sauce, turn to coat, and serve over rice.

TipAdobo keeps well for several days and the flavor deepens, so it is a good make-ahead dinner.