I remember the first time I made Filipino Chicken Adobo Recipe — the aroma of garlic, soy sauce, and vinegar filled my kitchen in the best way. After trying it a few times, I finally achieved that perfect balance of salty, tangy, and savory flavors. Every time I cook it now, it feels comforting and satisfying.
It’s one of those dishes that instantly brings warmth to the table. Let me share exactly how I make it at home. If you enjoy exploring other flavorful chicken dishes, you might also like pesto bruschetta chicken recipe.
Ingredients You’ll Need
These simple ingredients create the classic bold flavor of adobo. Each one plays an important role in building the dish’s signature taste.
- 2 pounds bone-in chicken pieces – Skin-on thighs or drumsticks stay juicy and tender.
- ½ cup soy sauce – Provides the salty base and deep color.
- ½ cup white vinegar (or cane vinegar) – Gives the dish its signature tang.
- 6 cloves garlic, crushed – Fresh garlic adds essential aroma and richness.
- 2–3 bay leaves – Add subtle herbal depth.
- 1 teaspoon whole peppercorns – Bring gentle heat and classic flavor.
- 1–1½ cups water – Helps tenderize the chicken and balance the sauce.
- 1–2 tablespoons cooking oil – Used for browning the chicken.
- 1 teaspoon sugar (optional) – Balances the acidity if desired.
- Salt, to taste – Adjust at the end if needed.
- For another delicious chicken idea, you can also explore cream cheese chicken enchiladas recipe.
Note: Serves about 4 people.
Variations
You can easily customize this recipe to suit your preferences:
- Coconut version: Add coconut milk for a creamy twist.
- Spicy style: Include sliced chilies or red pepper flakes.
- Lower sodium: Use reduced-sodium soy sauce.
- Sugar-free: Simply skip the sugar.
- Extra rich: Add a splash of oyster sauce for deeper flavor.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 35–45 minutes
- Total Time: About 50 minutes
Equipment You Need
- Large pot or Dutch oven – For cooking and simmering the chicken.
- Tongs or spatula – To turn and brown the chicken pieces.
- Measuring cups and spoons – For accurate ingredient portions.
- Knife and cutting board – For prepping garlic and chicken.
How to Make Filipino Chicken Adobo
Prepare the Ingredients
Start by crushing the garlic and preparing the chicken pieces. Pat the chicken dry for better browning. This step ensures strong flavor development later in cooking.
Brown the Chicken
Heat oil in a large pot over medium heat. Brown the chicken on both sides until golden. This adds depth and improves the overall taste of the dish.
Add the Sauce Ingredients
Pour in soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Avoid stirring immediately after adding vinegar. Let it simmer so the sharpness softens naturally.
Simmer Until Tender
Cover and cook on low heat until the chicken becomes tender. The sauce will reduce and thicken slightly. This slow cooking allows the flavors to blend beautifully.
Additional Tips for Making This Recipe Better
Here are my personal tips after making this dish many times:
- I always brown the chicken first for richer flavor.
- Letting the dish rest for 10 minutes before serving improves taste.
- If the sauce is too sour, I add a small pinch of sugar.
- I prefer using skin-on chicken for extra richness.
- The leftovers taste even better the next day.
How to Serve Filipino Chicken Adobo?
Serve this dish hot over steamed white rice to soak up the flavorful sauce. Garnish with chopped green onions or fried garlic for extra texture. A side of fresh vegetables adds color and balance. For presentation, spoon extra sauce over the chicken for a glossy finish.
Nutritional Information (Per Serving – Approximate)
- Calories: 380–420 kcal – A satisfying main dish.
- Protein: 30–35g – High protein from chicken.
- Carbohydrates: 5–8g – Mostly from the sauce.
- Fat: 20–25g – Depends on whether skin is used.
Make Ahead and Storage
Storing
Store cooled leftovers in an airtight container. Keep refrigerated for up to 3–4 days. The flavor deepens over time.
Freezing
You can freeze adobo for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat. Add a little water if the sauce becomes too thick.
Why You’ll Love This Recipe
Here’s why this recipe is always a favorite:
- Easy to Prepare – Simple ingredients and straightforward steps.
- One-Pot Meal – Minimal cleanup required.
- Rich and Flavorful – Perfect balance of salty and tangy.
- Great for Meal Prep – Tastes even better the next day.
- Highly Customizable – Adjust spice, sweetness, or richness easily.
If you’re looking for a comforting, flavorful, and authentic dish, this Filipino chicken adobo recipe is a must-try. It’s simple, satisfying, and perfect for any day of the week. Enjoy! 🍽️
Filipino Chicken Adobo Recipe
Ingredients
Method
- Start by crushing the garlic and preparing the chicken pieces. Pat the chicken dry for better browning. This step ensures strong flavor development later in cooking.
- Heat oil in a large pot over medium heat. Brown the chicken on both sides until golden. This adds depth and improves the overall taste of the dish.
- Pour in soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Avoid stirring immediately after adding vinegar. Let it simmer so the sharpness softens naturally.
- Cover and cook on low heat until the chicken becomes tender. The sauce will reduce and thicken slightly. This slow cooking allows the flavors to blend beautifully.
Notes
- I always brown the chicken first for richer flavor.
- Letting the dish rest for 10 minutes before serving improves taste.
- If the sauce is too sour, I add a small pinch of sugar.
- I prefer using skin-on chicken for extra richness.
- The leftovers taste even better the next day.
