If there’s one dish that truly defines Filipino cuisine, it has to be chicken adobo. With its savory, tangy, and slightly sweet flavor, this iconic dish has captured hearts both in the Philippines and around the world.
In this guide, we’ll share the best chicken adobo recipe, including tips for achieving tender chicken, rich flavor, and an authentic Filipino taste that will have your family asking for seconds.
Ingredients for Chicken Adobo
Here’s what you’ll need for a classic Filipino chicken adobo recipe:
| Ingredient | Quantity | Notes |
| Chicken thighs or drumsticks | 2 lbs (approx. 1 kg) | Bone-in for more flavor |
| Soy sauce | 1/2 cup | Filipino brands preferred |
| Vinegar | 1/2 cup | Cane vinegar or white vinegar works |
| Garlic | 6 cloves | Minced or crushed |
| Onion | 1 medium | Sliced |
| Bay leaves | 3 | For authentic aroma |
| Black peppercorns | 1 tsp | Whole for better flavor |
| Brown sugar | 1-2 tsp | Optional, balances acidity |
| Water | 1 cup | Adjust to preferred sauce consistency |
| Oil | 1 tbsp | For sautéing |
Step-by-Step Chicken Adobo Recipe
Follow these steps for a tender, flavorful adobo:
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Marinate the Chicken
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In a bowl, combine chicken, soy sauce, and half of the minced garlic.
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Let it marinate for 30 minutes to 1 hour for deeper flavor.
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Sauté Aromatics
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Heat oil in a large pan over medium heat.
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Sauté remaining garlic and onions until fragrant and translucent.
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Brown the Chicken
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Add the marinated chicken (reserve marinade) and brown both sides for 3-4 minutes.
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Simmer with Sauce
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Pour in vinegar and reserved marinade. Add bay leaves, peppercorns, and water.
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Cover and simmer for 30-40 minutes until chicken is tender.
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Adjust Flavor and Serve
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Add brown sugar if desired.
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Reduce sauce to thicken if needed.
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Serve hot with steamed rice.
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Tips for the Best Chicken Adobo
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Use bone-in chicken: Adds more flavor and keeps meat juicy.
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Balance vinegar and soy sauce: Adjust to taste for the perfect tang.
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Simmer slowly: Gentle heat ensures tender meat and rich sauce.
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Optional additions: Potatoes or hard-boiled eggs for a unique twist.
Read also <<< Shredded Chicken Recipes
FAQs About Chicken Adobo
Q: Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier. Chicken breast can dry out if overcooked.
Q: How long can I store leftover adobo?
Chicken adobo keeps well in the fridge for 3-4 days and tastes even better the next day.
Q: Can I make adobo without vinegar?
Vinegar is key for authentic flavor, but lemon juice can be a temporary substitute in a pinch.
Q: Should I boil or bake chicken adobo?
Simmering on the stovetop is traditional, but baking at 350°F (175°C) for 40-50 minutes is a convenient alternative.
Conclusion
The chicken adobo recipe is a timeless Filipino classic that’s simple to make yet incredibly flavorful. With the right balance of soy sauce, vinegar, and aromatics, you can create tender chicken with a savory and tangy sauce that pairs perfectly with steamed rice.
Try this Filipino chicken adobo recipe today and experience a dish that’s both comforting and full of rich, authentic flavor.
