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Often referred to as the national dish of the Philippines, chicken adobo combines soy sauce, garlic and vinegar to create a tangy, delicious meal.

This recipe was created by Chef Jordan Andino, owner of Flip Sigi in New York City.


2 tablespoons vegetable oil, for searing

4 chicken thighs, bone-in, skin on

1 teaspoon freshly ground black pepper

4 garlic cloves, roughly chopped

¼ cup oyster sauce

¾ cup dark mushroom soy sauce

1 ½ cups sugar cane vinegar

2 fresh bay leaves (dried if fresh is unavailable)

Jasmine rice, recipe to follow

Jasmine rice

2 cups rice, rinsed and drained

Approximately 3 ½ cups water


In a large heavy-bottom saucepan with a lid, heat oil over high heat for about two minutes. Add garlic and cook for 10 seconds until fragrant. Using tongs, carefully add chicken thighs to pot and cook until caramelized on all sides, turning once. Season chicken liberally with pepper.

Add in oyster sauce and dark mushroom soy sauce, tossing to coat chicken thoroughly. Cook for two to three minutes until fragrant and sauces start to caramelize on the bottom of the pan. Drizzle in sugar cane vinegar, along with bay leaves. Stir to release the caramelized bits on the bottom of the pan. Cover the lid and bring to a rolling boil for about five minutes. Reduce heat to medium-low and cook covered for about 30 to 40 minutes until chicken is tender and begins to fall off the bone.

Remove from heat, rest for a few minutes, and serve over a heaping serving of jasmine rice, garnishing with a ladleful of the braising liquid.

Jasmine rice

Place rinsed rice in a saucepot, spread out to an even layer and cover with enough water until it reaches the first knuckle of your index finger. Bring to a boil, cover and reduce heat to a simmer. Cook until fluffed, about 20 minutes.

Original recipe by Jordan Andino on

Photo Courtesy of Jordan Andino