Chicken Adobo

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 20 min
  • Yield: 4 servings
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1 cup oyster sauce

1/4 cup sriracha

1 tablespoon sesame oil

2 pounds bone-in, skin-on chicken thighs

1 teaspoon freshly ground black pepper

5 cloves garlic, minced

2 tablespoons vegetable oil

2 cups white vinegar

1 1/2 cups mushroom soy sauce, such as Pearl River Bridge

Hot cooked rice for serving, optional


  1. Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
  3. Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
  4. Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.
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