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Filipino Chicken Adobo

Chicken thighs braised in soy sauce, vinegar, and garlic until the sauce reduces to a dark glaze. Consistently cited as the top answer in every 'what should I make for cheap' thread.

Total Cost $10.72
Per Serving $2.68
Prep 10 min
Cook 40 min
Servings 4
  • chicken
  • rice
  • high-protein
  • filipino
  • meal-prep

Ingredients

  • 1.2 kg bone-in skin-on chicken thighs (about 6) $7.50
  • 300 g dry long-grain white rice $0.75
  • 0.5 cup soy sauce $0.64
  • 0.5 cup white vinegar $0.10
  • 1 head garlic, cloves smashed and peeled $0.96
  • 2 bay leaves $0.05
  • 1 tsp whole black peppercorns $0.08
  • 1 tbsp vegetable oil $0.06
  • 2 tbsp brown sugar (optional, for balance) $0.08
  • Recipe total$10.22

Instructions

  1. Cook the rice according to package directions.
  2. In a bowl, combine soy sauce, vinegar, garlic, bay leaves, and peppercorns. Add the chicken thighs and turn to coat. Marinate for at least 15 minutes, or overnight in the fridge.
  3. Heat oil in a large heavy skillet over medium-high heat. Remove chicken from marinade (reserve it). Sear skin-side down for 4–5 minutes until golden. Flip and sear 2 minutes on the other side.
  4. Pour the reserved marinade over the chicken. Bring to a boil.
  5. Reduce heat to medium-low. Simmer uncovered for 20 minutes, turning the chicken once halfway through.
  6. The sauce should reduce to a thick, dark glaze. If it's still thin after 20 minutes, increase heat and boil it down for a few minutes more.
  7. Taste. If the vinegar is sharp, stir in the brown sugar.
  8. Serve over rice with the pan sauce spooned over everything. Remove bay leaves before eating.

Nutrition per Serving

Estimated values per serving.

518 Calories
39g Protein
48g Carbs
16g Fat
1g Fiber
910mg Sodium
~15% DV Iron~4% DV Calcium

Gluten-Free

This recipe can be made gluten-free with substitutions.

  • Replace soy sauce with tamari in the same quantity (minimal cost difference)

All other ingredients are naturally gluten-free.

Budget Notes

  • Bone-in skin-on thighs are cheaper per kilogram than boneless and give a better result here. Do not substitute boneless breast — it will dry out.
  • Sodium is high in this recipe. Serve with plain rice and vegetables to balance it out across the meal.
  • Leftovers actually improve overnight as the chicken soaks up the sauce. This is an ideal meal prep recipe.
  • The vinegar-to-soy ratio is a matter of personal preference. Start with equal parts and adjust next time based on how sharp you want it.