Chicken Adobo (Vinegar-braised chicken)

Chicken Adobo (Vinegar-braised Chicken)

Servings: 4 -5 servings
Author: Marvellina
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  • 8-10 bone-in skin-on chicken thighs or mixture of thighs with drumsticks
  • 2 Tbsp of cooking oil
  • 8 cloves garlic peeled and bruise with heavy object
  • 1- inch fresh ginger finely chopped
  • 5 fresh bay leaves tear the edges to release flavor
  • 1 Tbsp of whole black peppercorns
  • 3 Tbsp jaggery sugar substitute with Muscovado or light brown sugar if you must
  • 1 cup of cane vinegar substitute with Japanese rice wine vinegar
  • 3 Tbsp of dark soy sauce


  • Preheat 2 Tbsp cooking oil in a large pot. Put in the chicken pieces, in batches. You don't want to crowd the pot. Brown the chicken both sides. Remove from the pot and set aside. The chicken is not cooked through yet at this point. We are just browning them. In the same pot, add in garlic, ginger, bay leaves and stir-fry until golden brown, about 1 minute. Add in the whole black peppercorns, jaggery sugar and continue to stir until the sugar blends in. Add in the chicken and stir to coat the chicken with the sauce. Add in the vinegar and dark soy sauce. Bring to a boil and then lower the heat to let it gently simmer (uncovered) for about 45 minutes to 1 hour (depending on how large the chicken pieces is) until the meat is tender and the vinegar has reduced. If you like a little bit sauce like I do, then you may stop cooking after the chicken is cooked through
  • Have a taste and season with a pinch of salt if needed and serve with rice. Spoon the sauce over the rice or quinoa. Yummy!