Easiest Chicken Adobo

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This easy chicken adobo is a simplified take on the iconic Filipino classic, offering a perfect balance of salty, sour and sweet flavours. By searing the chicken thighs and drumsticks first, you achieve a beautiful golden skin that adds depth to the finished dish. The sauce is built around a punchy base of soy sauce, vinegar and plenty of garlic, which mellows beautifully as it simmers to create a rich, glossy glaze.

As a high-protein dinner option, this recipe is both satisfying and incredibly straightforward to prepare in a single pot. It is a fantastic choice for a midweek meal, as the bold flavours develop quickly while the meat remains succulent and tender. Serve it simply over a bed of fluffy white rice to soak up the savoury braising liquid, topped with fresh green chillies for a subtle heat.

Ingredients for Easiest Chicken Adobo

1 matsked vegetabilisk olja
4 skin-on, bone-in chicken thighs
4 chicken drumsticks
1 vitlökshuvud, halverat på tvären
5 dried bay leaves
3/4 cup distilled white vinegar
180ml soy sauce
1 tablespoon light or dark brown sugar
2 green chillies (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided
Nymalen svartpeppar
Cooked rice (for serving)

How to make Easiest Chicken Adobo

Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7–10 minutes. Transfer to a plate and turn thighs skin side up.

Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chillies to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.

Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35–40 minutes.

Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.

Serve chicken over rice topped with remaining chilli and more pepper.

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