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Filipino Chicken Adobo Recipe
Ash Tyrrell

Filipino Chicken Adobo Recipe

I remember the first time I made Filipino chicken adobo — 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.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.