Chicken Adobo
Filipino braised chicken in a rich, tangy sauce of vinegar, soy, and dried chiles—deeply savory with subtle sweetness. Tender thighs braise low and slow until they fall apart.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in skin-on
- 4 large dried guajillo or ancho chiles
- ½ cup soy sauce
- ½ cup white vinegar
- 8 cloves garlic cloves, minced
- 1 medium onion, halved
- 3 whole bay leaves
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup water
- 1 teaspoon salt
Instructions
- 1
Remove stems and seeds from chiles. Toast in a dry skillet over medium heat 30 seconds per side until fragrant.
- 2
Soak toasted chiles in 1 cup hot water for 8 minutes until softened. Blend with soaking liquid until smooth.
- 3
Pat chicken dry. Season all over with salt and black pepper.
- 4
Heat olive oil in a large heavy skillet or Dutch oven over medium-high until it shimmers, about 90 seconds.
- 5
Working in batches, sear chicken skin-side down without moving for 4 minutes until golden brown.
- 6
Flip chicken and sear 2 minutes more. Transfer to a plate.
- 7
Return all chicken to skillet. Pour in soy sauce, vinegar, chile paste, garlic, onion, and bay leaves.
- 8
Bring to a simmer over medium-high, then reduce to medium-low. Cover and braise 25 minutes.
- 9
Uncover and simmer 5 minutes until sauce thickens slightly and chicken is very tender.
- 10
Taste and adjust salt if needed. Remove onion halves and bay leaves before serving.
Tools you’ll need
- 12-inch cast iron skillet or Dutch oven
- dry skillet (for toasting chiles)
- blender
- tongs
- large plate
- wooden spoon
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