A Filipino household staple.

If there’s one dish that instantly reminds me of home, it’s adobo.
The savory-sweet smell filling the kitchen, the sound of garlic hitting hot oil, the tang of vinegar that makes your mouth water before you even take a bite, it’s comfort in every sense of the word.

Adobo isn’t just one recipe; it’s a feeling. Every Filipino family has their own version; some use chicken, others pork, some make it saucy, others dry it down until it’s caramelized and glossy. I’ve even made it for my bestie with mushrooms. But no matter the variation, adobo always finds a way to taste like home.

Close-up of Filipino chicken adobo simmered in a savory soy and oyster sauce glaze with chunks of potato, garlic, onions, and bay leaves in a pot.

Ingredients:

2 lbs chicken thighs (bone-in or boneless, or protein of choice. I’ve used mushrooms before)
½ cup soy sauce (I use low sodium)
2 tbsp oyster sauce
½ cup white vinegar
1 cup water
6 cloves garlic, smashed
3 bay leaves
1 tsp whole black peppercorns (or ½ tsp ground pepper)
1 tbsp brown sugar (optional, but adds a nice balance)
Golden potatoes (optional)
1 tbsp cooking oil

(My mom didn’t measure, but helped me with this. always season to taste)

Bowl of Filipino chicken adobo served with white rice and tender potatoes, topped with rich soy-vinegar sauce, with a pot of freshly cooked adobo in the background on the stove.

Instructions:

Marinate the chicken
In a bowl, mix vinegar, soy sauce, oyster sauce, garlic, brown sugar, pepper corns, and bay leaves. Add the chicken and let it marinate for at least 30 minutes (overnight if you can; it's highly recommended.)
Sear for flavor
Heat oil in a deep pan or pot. Remove the chicken from the marinade (save that liquid!) and brown each side. That little bit of char adds a smoky layer of flavor that makes a big difference.
Build the sauce
Add sliced onions (if using) and sauté until translucent. Then pour in the marinade along with water. Let it come to a boil before stirring, that’s key to balancing the sharpness. Season to taste.
Simmer to perfection
Once it’s bubbling, lower the heat and simmer for 35–40 minutes, until the chicken is tender and the sauce thickens.
Reduce and glaze
Let the sauce cook down until it clings to the chicken, rich, glossy, and packed with umami from the oyster sauce.
Serve with rice and always rice.
Spoon extra sauce over the top and finish with your favorite garnish.