By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
261 cal · 55 min
Filipino Chicken Adobo
Recipe GLPRae909ccf1209fa
A classic Filipino braised chicken dish where bone-in chicken pieces are slowly simmered in a savory-tangy sauce made with vinegar, soy sauce, garlic, and warm spices. The result is tender, flavorful meat with a rich, mahogany-colored sauce that perfectly coats each piece. Served with steamed rice, this beloved comfort food delivers deep umami and is naturally low in carbohydrates.
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Ingredients
2 pounds bone-in chicken pieces (dark meat preferred)
1 cup palm vinegar or cider vinegar
1 cup water
2 tablespoons soy sauce (light variety)
4 bay leaves
1 tablespoon whole black peppercorns
5-6 whole cloves of garlic, lightly crushed
2 teaspoons salt
1/2 teaspoon ground black pepper
Directions
Pat the chicken pieces dry with paper towels and arrange them in a large pot or heavy-bottomed skillet. There is no need to brown the chicken; it will cook in the braising liquid.
Pour the vinegar and water directly over the chicken pieces, then add the soy sauce and stir gently to combine.
Add the bay leaves, lightly crushed garlic cloves, and whole black peppercorns to the pot. Sprinkle with salt and ground black pepper.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cover with a lid.
Simmer gently for 35-40 minutes, until the chicken is completely cooked through (internal temperature should reach 165°F) and very tender.
Remove the lid and allow the sauce to reduce slightly for the last few minutes of cooking if you prefer a thicker consistency. Taste and adjust seasoning if needed.
Transfer to a serving dish and serve hot with steamed rice, ladling some of the rich sauce over each portion.
Comments
This is a genuinely cheap, deeply flavorful weeknight braise with no ingredient friction in Charlotte—every item lives at Harris Teeter, Food Lion, Kroger, and Walmart. The 55-minute claim is honest if you're browning the chicken and simmering it down; realistically add ten minutes for prep and initial browning. Cost per serving lands around $2–2.50 depending on which chicken cuts you buy, driven by the protein itself, not the aromatics. The real strength is leftovers: adobo tastes better the next day and reheats beautifully, making it a family workhorse that does not demand fussing mid-meal.
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