Chicken Adobo

If you've never tried Filipino food before, this is the dish I'd cook for you first. Chicken adobo is the recipe every Filipino household knows by heart and every family has their own version. (If you want to make a full Filipino spread, my Lumpia and Garlic Fried Rice belong on that table too.)

Whenever adobo is cooking on the stove, it brings me back to my Lola's kitchen. When I was little and visiting her in the US, she would always make adobo as our welcome dish. I loved it so much I asked for it at breakfast, lunch, and dinner. She would always give in.

It's also the dish I've made more than any other for the people in my life: my college friends, my roommates in early adulthood, every friend who had never tried Filipino food before. They all loved it. If you want the same flavors in party appetizer form, my Adobo Chicken Wings are always a hit too. Chicken adobo always seems to win people over, and I think it's the sauce.

Why this Adobo is Special

This is my version, built on my Lola's tips, plus a trick or two from a friend who makes an incredible adobo sa gata (hi Miko!). It uses coconut milk and chili, which comes from the Bicol region of the Philippines. The coconut milk rounds out the vinegar into something richer and a little creamier, while the chili adds that nice kick.

I use chicken legs and thighs, marinated and simmered in soy sauce, apple cider vinegar, and coconut milk, then finished under the broiler while the sauce reduces on the stove. A few things that make this recipe worth trusting:

• The sauce reduces while you broil. Both things are happening at the same time, so the sauce is ready when the chicken is.
• The marinate time is flexible. 30 minutes gets you great results, but you can go up to 24 hours if you want to plan ahead.
• Using the broiler for texture. Five to ten minutes under high heat is all it takes to get crispy, caramelized edges on the skin.

Notes on Ingredients

(light brown sugar not pictured above)

• Chicken: I use bone-in, skin-on legs and thighs. The fat from the dark meat is what helps the sauce come together and gives you those caramelized edges under the broiler.
• Apple cider vinegar: Traditional adobo uses cane or coconut vinegar, which can be harder to find in regular US grocery stores. My lola taught me to use Apple cider vinegar. It's a bit more gentle than the white distilled vinegar like the Filipino classic Datu Puti vinegar
• Light soy sauce: Use light, not dark. Dark soy sauce will make the dish a little saltier than you want.
• Full fat coconut milk: Full fat gives the sauce the body it needs to coat the chicken properly. When you open the can, use a fork to stir the cream and liquid together before measuring. They separate in the can and you want an even consistency going into the pot.
• Garlic: Ten cloves might seem like a lot, but it really isn't once it cooks down into the sauce.
• Chilies: This coconut milk version comes from Bicol, which is known for its love of heat. Three chilies give a gentle warmth without being overpowering. I use fresh Thai bird chilies or Fresno chilies. If you're heat-sensitive, start with one.

*See recipe card below for full list of ingredients and quantities.

How to Make This Recipe

1. Marinate the chicken: add the chicken, soy sauce, vinegar, coconut milk, garlic, bay leaves, peppercorns, and chilies to a large pot or Dutch oven. Toss everything together and let it marinate for at least 30 minutes in the refrigerator. If you have time, marinate for a few hours, up to 24 hours.

2. Simmer uncovered: place the pot on the stove over medium heat. Bring it to a simmer and cook uncovered for 30 minutes. Stir about every 5 minutes or so. You want a steady simmer. The liquid will reduce and the chicken will start to look more colored.

3. Broil the chicken and reduce sauce: Preheat your broiler to high. Transfer the chicken pieces to a foil-lined baking sheet, skin side up. Broil for 5 to 10 minutes, until the skin is caramelized and you see some crispy golden-brown edges. Keep an eye on it and make sure your chicken doesn't burn too much.While the chicken is under the broiler, keep the pot of sauce on the stove and let it continue to simmer and reduce for 10 minutes over medium heat. If you want a thicker sauce, simmer for longer.

4. Serve: Arrange the chicken on a serving plate and spoon the sauce over the top. Top with sliced scallions. Serve with rice

Adobo Your Way

Every household has their version, these swaps help you find yours.

• No coconut milk? You can make a more traditional adobo without it. Just omit the coconut milk and add ¼ cup of water instead to help with braising.
• Make it less spicy - Skip the chilies entirely or use just one.
• Pork instead of chicken - This marinade works with pork shoulder or pork belly cut into chunks. Increase the simmering time to about 50 to 60 minutes.
• Different vinegars - Coconut vinegar and cane vinegar are the most common. You can also use rice wine vinegar which is more mellow and a bit sweeter.

What to Eat This With

This is a dish built for rice. My Garlic Fried Rice (Sinangag) is the classic pairing and makes the whole meal feel like a proper Filipino spread. Plain steamed jasmine rice works of course too.

For a fuller table, add something bright and acidic like a salad of fresh tomatoes and sliced onions with a little vinegar. My Ensaladang Talong (Filipino eggplant salad) goes perfectly well with this dish.

How to Store Adobo Leftovers

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day.

To reheat, warm gently in a pan on the stove over low heat or in the microwave.

For longer storage, the chicken freezes well for up to 2 months.