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Perfect Chicken Adobo

The Greatest chicken recipe of all time? Maybe so....It's also one of the easiest chicken recipes of all time. SUPPLIES USED: Cutting...

The Greatest chicken recipe of all time? Maybe so....It's also one of the easiest chicken recipes of all time.


Serving Size: 2-4


Chicken Adobo Ingredients:

  • 4 chicken drumsticks

  • 4 chicken thighs

  • 20 garlic cloves, heavily crushed

  • Crack of black pepper

  • 1 1/4 cup (300ml) unseasoned rice vinegar

  • 1/2 cup (120ml) soy sauce (silver swan)

  • 1/4 cup (60ml) dark soy sauce

  • 1 tablespoon (7g) black peppercorns

  • 3 tablespoons palm sugar (50g) (depending on if the soy sauce you have has sweetness to it)

  • 4 bay leaves

  • 1/2 cup (120ml) water

  • Green onions for topping

  • Rice for serving

Leftover Potsticker Ingredients:

  • ¼ head green cabbage, thinly sliced

  • Salt for seasoning

  • 3 green onions, thinly sliced

  • Leftover chicken adobo

  • Gyoza wrappers

  • Oil

  • ¼ cup water

  • Chili oil


Chicken Adobo Method:

  1. In a large bowl, add in all the chicken (thighs and drumsticks) and the heavily crushed cloves of garlic.

  2. To that add a fresh crack of black pepper, black peppercorns, palm sugar, unseasoned rice vinegar, dark soy sauce, regular soy sauce, filtered water, and toss together and add in bay leaves.

  3. Cover with plastic wrap and marinate in the fridge for 2 hours, or ideally overnight. **Reserve all marinated liquid**

  4. Set a large braiser or dutch oven over medium-high heat and coat with oil to cover the pan.

  5. Sear all the chicken in batches on all sides for 2-3 minutes per side. Place each batch to the side once done browning to avoid overcrowding.

  6. Add marination to the pan (without the chicken) along with all the aromatics. Increase the heat to medium-high and add the chicken pieces to the pan in layers and bring to a boil.

  7. Once it reaches a boil, reduce the heat to low and let simmer (covered) for 35 minutes. Uncover and flip the chicken pieces, cover them again, and cook for another 25-35 more minutes. Turn chicken over occasionally to thoroughly coat and the sauce thickens and a glaze.

  8. Place the chicken on a plate of rice topped with green onions. Spoon on as much sauce as desired.

Leftover Potsticker Method:

  1. To a large bowl, add sliced cabbage, salt and crush with hands then add thinly sliced green onions and toss together.

  2. Add in the leftover chicken (no bones!). Toss together to combine.

  3. Drizzle a couple of spoonfuls of the glaze. Mix together to combine

  4. Fill gyoza wrappers with the chicken mixture (about 2 tsp).

  5. Wet the edges, fold like a taco, pinch in the center, and pleat each side starting with the center. 3 total pleats. Repeat until all the filling is used.

  6. Heat a nonstick skillet over medium heat, add just enough oil to coat the bottom pan (about 2 Tbsp).

  7. Once hot, arrange the gyozas around the pan making sure they don’t touch. Let them cook and brown for 2 minutes.

  8. Add water, immediately cover with a lid and let steam for 3 minutes.

  9. Remove lid and if any liquid remains let simmer until completely gone.

  10. Let rest for 1 minute and plate. Cover with chili oil.


Jennifer Parker
Jennifer Parker
Mar 16

Made this tonight, but that sauce was too watery and didn't reduce enough in the time given. Still tasty though!


Ronald Rogers
Ronald Rogers
Mar 11

This recipe is amazing but needs adjustments...

  1. Waaay too much vinegar Either use one third the vinegar as others have said, or triple the soy and sugar (tripling the glaze too 🤤). I think this was likely an editing mistake... or he just used some some weak ass vinegar.

  2. Leave the lid off for the last 30 minutes The point is the get it to boil down to a glaze, so you're going to want to leave the lid off for the last 30 minutes instead of keeping it on, at least until it actually boils down... Also an editing error?

After these adjustments... 🤌🤌🤌

Best adobo ever.


Egor Egorov
Egor Egorov
Sep 10, 2022

My chicken became dry, what can I do to prevent that?

Apr 27, 2023
Replying to

turn it every 15 min like he does in the video


Annie Ho
Annie Ho
Jun 03, 2022

WAY WAY too much vinegar. Try it with 1/3 cup of vinegar, you will notice a huge difference.

Shannon D'Souza
Shannon D'Souza
Mar 11
Replying to

I agree. Def too much vinegar. Also my grandma and aunties would always tell me to leave the lid off for about 15 minutes once you put the vinegar in so that the vinegar evaporates and doesn't leave the dish tasting so vinegaryyyy.


Justin Ortlepp
Justin Ortlepp
Jan 22, 2022

I was excited for this one

Unfortunately just finished making it and the vinegar just overpowers everything, utterly ruined it,

I cannot recommend this recipe

Tyrell Murry
Tyrell Murry
May 17, 2022
Replying to



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