Chicken Adobo
Tender chicken simmered in vinegar, soy sauce, garlic, bay leaves, and pepper until glossy and deeply savory.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Marinate chicken with soy sauce, vinegar, garlic, bay leaves, and pepper.
- 2
Brown chicken pieces in a wide pot.
- 3
Pour in the marinade and simmer until the chicken is tender.
- 4
Reduce the sauce until glossy and balanced.
- 5
Serve over hot rice with extra sauce.
Cook notes
Tips
Let the vinegar simmer for a few minutes before stirring often so the sharp edge mellows.
Use bone-in thighs for the richest sauce.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate chicken and sauce together for up to 4 days.
- Reheat gently with a splash of water if the sauce gets too salty or thick.
Substitutions
- Use pork shoulder pieces instead of chicken for a richer version.
- Use low-sodium soy sauce if you prefer a lighter salt level.
What to Serve With
- Serve with jasmine rice and cucumber slices.
- Add garlicky greens or sauteed cabbage.
Common Mistakes
- Do not cover the pot for the entire cook; reducing the sauce is part of the flavor.
- Do not add too much sugar because adobo should stay tangy and savory.
Recipe FAQ
Can I make adobo ahead?
Yes. The flavor deepens overnight, making adobo excellent for meal prep.
What vinegar should I use?
Cane vinegar is classic, but rice vinegar or apple cider vinegar also works.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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