Filipino Chicken Adobo Recipe

Filipino Chicken Adobo isn’t just another chicken dinner—it’s a deeply satisfying comfort food that’s quick to prepare, uses pantry-friendly ingredients, and always hits the spot. With its perfect balance of savory, tangy, and slightly sweet flavors, this dish has become a global favorite while still holding on to its traditional roots. Whether you’re new to Filipino cooking or looking for a foolproof adobo recipe, this guide will walk you through everything—from ingredients to cooking steps, serving ideas, and pro tips—to make your adobo come out just right every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and straightforward—minimal prep and one pot cooking.
• Uses simple ingredients you probably already have in your pantry.
• Deliciously balanced flavors—savory, tangy, and lightly sweet.
• Perfect for weeknight dinners, family gatherings, or meal prep.
• Impresses guests while staying true to its Filipino roots.

What makes this Chicken Adobo stand out? The slow simmering technique locks in the flavors, creating tender, fall-apart chicken coated in a glossy, savory-sweet glaze. It’s comfort food at its best—rich, homey, and endlessly satisfying.

Ingredients Needed

For the Chicken and Marinade

• 750g (about 1.5 lb) boneless, skinless chicken thigh fillets – around 5–6 pieces
• 3 garlic cloves – finely minced
• 1/3 cup (85ml) soy sauce – regular all-purpose or light (avoid dark soy sauce)
• 1/3 cup plus 2 tablespoons white vinegar – classic Filipino adobo tang
• 4 bay leaves – fresh if available, or 3 dried

For Cooking

• 2 tablespoons neutral oil – vegetable, canola, or peanut (divided use)
• 3 garlic cloves – minced for cooking base
• 1 small brown onion – diced finely
• 1 1/2 cups (375ml) water – helps simmer and tenderize chicken
• 2 tablespoons brown sugar – balances acidity and deepens flavor
• 1 tablespoon whole black pepper – or substitute with 2 teaspoons cracked black pepper for milder bite

Pro Tip: Using chicken thighs instead of breasts keeps the dish juicy and flavorful throughout cooking.

How to Make Chicken Adobo

Follow these simple, step-by-step directions to make the perfect Chicken Adobo at home.

Step 1: Marinate the Chicken

1. In a large bowl, combine chicken, soy sauce, vinegar, garlic, and bay leaves.
2. Mix well to coat every piece.
3. Cover and marinate for at least 20 minutes (overnight gives the deepest flavor).

Step 2: Sear the Chicken

4. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
5. Remove chicken from the marinade (but keep the liquid for later).
6. Sear chicken pieces 1 minute per side until golden brown. This locks in the juices—don’t cook through yet.
7. Transfer chicken to a plate.

Step 3: Build the Flavor Base

8. Add the remaining oil to the skillet.
9. Sauté garlic and onion for about 1–2 minutes until fragrant and translucent. This creates the flavor foundation.

Step 4: Create the Sauce

10. Pour in the reserved marinade, water, sugar, and whole black pepper.
11. Stir gently, then bring to a simmer.
12. Reduce heat slightly and let it bubble for about 5 minutes.

Step 5: Simmer Chicken Until Tender

13. Return chicken to the skillet, smooth side down.
14. Simmer uncovered for 20–25 minutes without stirring.
15. Flip chicken around the 15-minute mark.
16. Cook until the sauce thickens into a rich glaze that coats the back of a spoon.

Step 6: Adjust and Serve

17. If the sauce is still thin, remove the chicken and let the sauce simmer alone—it will thicken faster.
18. Return chicken, spoon sauce over the top, and let it coat evenly.
19. Serve hot over white rice, garlic fried rice, or even cauliflower rice for a lighter option.

Serving and Storage Tips

• Serving Ideas: Serve with steamed jasmine rice or garlic rice, pickled vegetables, or a side of sautéed greens. For a healthy twist, try cauliflower rice or roasted veggies.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce. Avoid microwaving too long to prevent drying.
• Freezer-Friendly: Freeze cooled adobo in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Marination: Longer marination (overnight) yields a richer flavor, but even 30 minutes makes a difference.
• Meat Options: Swap chicken thighs with drumsticks or even pork belly for a heartier version.
• Sugar Balance: Adjust sugar to taste—some prefer a tangier, less sweet adobo.
• Pepper Tip: Whole peppercorns give a bold kick; cracked pepper gives a milder spice.
• Make It Creamy: Add a splash of coconut milk during the simmering stage for a richer, creamier version.

Conclusion

This Chicken Adobo recipe delivers everything you want in a comfort meal—rich, bold flavors, tender chicken, and a glossy sauce that pairs perfectly with rice. It’s easy enough for weeknight dinners yet special enough for entertaining guests. The balance of savory, tangy, and sweet flavors makes it a timeless dish that never fails to impress. Tried this recipe? Leave a comment and a star rating below—I’d love to hear how your version turned out! Don’t forget to share it on Pinterest and Facebook so more people can enjoy it. What twist would you add to your adobo—extra spice, coconut milk, or a different protein? Let’s talk in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, but thighs are more forgiving and stay juicy during the simmer. If using breast, shorten cooking time to avoid drying out.

How do I make this gluten-free?

Simply swap soy sauce for tamari or a gluten-free soy alternative. The rest of the ingredients are naturally gluten-free.

Why did my adobo sauce turn bitter?

Over-reducing vinegar without enough sugar balance can cause bitterness. Adjust sugar slightly or use cane vinegar for a smoother flavor.

Is this recipe freezer-friendly?

Absolutely. Cooked adobo freezes well for up to 2 months. Store in freezer-safe containers and thaw overnight in the fridge.

How thick should the sauce be?

The sauce should reduce to a glossy, jam-like consistency that clings to the chicken. If too thin, simmer uncovered longer.

What is a good side dish for Adobong Manok?

Classic sides include steamed rice, garlic fried rice, or pickled vegetables like atchara. For modern twists, try roasted broccoli or stir-fried bok choy.