Classic Filipino Chicken Adobo

Why You’ll Love This Recipe

• Authentic Filipino flavors in a simple, one-pot dish.
• Uses pantry staples and requires minimal preparation.
• The sauce is rich, tangy, and slightly sweet with a deep umami taste.
• Perfectly tender chicken that falls off the bone.
• Even better the next day as the flavors develop overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs and drumsticks (bone-in for best flavor)
• Soy sauce
• White or cane vinegar
• Garlic cloves, smashed
• Bay leaves
• Whole black peppercorns
• Brown sugar (optional, for slight sweetness)
• Water or chicken broth
• Cooking oil
• Onion, sliced (optional, regional variation)
• Green onions or fried garlic, for garnish

Directions

1. Marinate the chicken: In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Add the chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Brown the chicken: Heat oil in a large pot or deep skillet over medium-high heat. Remove chicken from the marinade (reserve marinade) and sear pieces until golden brown on all sides.
3. Add marinade and liquid: Pour in the reserved marinade along with water or chicken broth. Add a pinch of brown sugar if you prefer a touch of sweetness.
4. Simmer: Bring to a boil, then lower heat and simmer uncovered for 25–30 minutes, turning the chicken occasionally until tender and the sauce thickens slightly.
5. Optional step for richer flavor: Once the sauce has reduced, remove the chicken and let the sauce continue simmering until thick and glossy. Then return the chicken to coat.
6. Serve: Garnish with green onions or fried garlic. Serve hot with steamed white rice.

Servings and timing

• Serves: 4–6 people
• Preparation time: 10 minutes
• Marinating time: 30 minutes to 8 hours
• Cook time: 35 minutes
• Total time: 1 hour (plus marinating time)

Variations

• Coconut Adobo (Adobo sa Gata): Add coconut milk during simmering for a creamy, tropical twist.
• Spicy Adobo: Add fresh chilies or chili flakes for extra heat.
• Dry Adobo: Simmer longer until the sauce reduces into a thick glaze.
• Sweet Adobo: Increase brown sugar slightly for a sweeter balance.
• Adobo Flakes: Shred leftover chicken and fry until crispy for a delicious topping over rice.
• Pork or Mixed Adobo: Combine pork belly and chicken for a heartier version.

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm gently on the stovetop over low heat until heated through. Add a splash of water or broth if the sauce has thickened too much.
• Tip: Adobo tastes even better after sitting overnight, as the flavors deepen and mellow.

FAQs

1. What makes Chicken Adobo “authentic”?

Authentic adobo features a simple blend of vinegar, soy sauce, garlic, bay leaves, and black pepper, simmered until the chicken is tender and flavorful.

2. Can I use boneless chicken?

Yes, boneless chicken thighs work great for a quicker cooking time, though bone-in pieces yield more flavor.

3. What type of vinegar is best?

White vinegar or cane vinegar are traditional. Apple cider vinegar can work too but may add a fruitier note.

4. Do I need to marinate the chicken?

Marinating enhances the depth of flavor, but if you’re short on time, you can skip it and simmer the chicken directly in the sauce.

5. Can I use other meats for adobo?

Yes! Pork, beef, or even fish can be used. Chicken and pork adobo is especially popular.

6. Why does adobo use both soy sauce and vinegar?

The combination creates a perfect balance of salty and tangy flavors, defining adobo’s signature taste.

7. Should I stir the adobo while it simmers?

Occasionally, yes. This ensures even cooking and prevents the sauce from sticking to the bottom of the pan.

8. Can I add vegetables?

Some versions include potatoes or boiled eggs. Add them during the final 10 minutes of simmering.

9. How do I make the sauce thicker?

Let the sauce simmer uncovered to reduce, or remove the chicken once cooked and continue simmering until it reaches your desired consistency.

10. What’s the best way to serve Chicken Adobo?

Serve hot over steamed rice, or with garlic fried rice and a side of sautéed greens for a complete Filipino meal.

Conclusion

Classic Filipino Chicken Adobo is a timeless dish that captures the heart of Filipino cooking—simple ingredients, bold flavors, and comforting aromas. The tender chicken and rich, tangy sauce come together to create a deeply satisfying meal that’s perfect for any occasion. Whether you’re new to Filipino cuisine or revisiting a family favorite, this adobo recipe is sure to become a staple at your table.

Classic Filipino Chicken Adobo

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Classic Filipino Chicken Adobo is a savory, tangy, and comforting dish made by simmering chicken in soy sauce, vinegar, garlic, bay leaves, and black pepper. Tender and flavorful, it’s the ultimate Filipino comfort food best served with steamed rice.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour (plus marinating time)
• Yield: 4–6 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Filipino
• Diet: Halal

Ingredients

• 2 lbs chicken thighs and drumsticks (bone-in preferred)
• 1/2 cup soy sauce
• 1/3 cup white or cane vinegar
• 6 garlic cloves, smashed
• 3 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar (optional)
• 1 cup water or chicken broth
• 2 tbsp cooking oil
• 1 small onion, sliced (optional)
• Chopped green onions or fried garlic, for garnish

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Instructions

1. In a bowl, combine soy sauce, vinegar, garlic, bay leaves, and peppercorns. Add chicken and marinate for at least 30 minutes or up to 8 hours in the refrigerator.
2. Heat oil in a large pot over medium-high heat. Remove chicken from the marinade (reserve marinade) and sear until golden brown on all sides.
3. Pour in the reserved marinade and add water or broth. Add brown sugar if desired.
4. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, turning occasionally until chicken is tender and sauce has slightly thickened.
5. For a richer flavor, remove chicken once cooked and continue simmering the sauce until thick and glossy. Return chicken to coat.
6. Garnish with green onions or fried garlic and serve hot with steamed white rice.

Notes

• Use cane vinegar for the most authentic Filipino flavor.
• Adobo develops deeper flavor when rested overnight.
• Adjust sweetness by increasing or omitting the brown sugar.
• Add coconut milk for a creamy twist known as Adobo sa Gata.
• Simmer uncovered at the end for a thicker, glaze-like sauce.

Nutrition

• Serving Size: 1 piece with sauce
• Calories: 360
• Sugar: 3g
• Sodium: 980mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 130mg