This super easy Filipino Chicken Adobo recipe is the one pot weeknight dinner you’ve been waiting for. This chicken stewed in vinegar and soy sauce is one of the most popular dishes in the Philippines for good reason – it’s easy to make, doesn’t require any fancy ingredients, and is far more than just the sum of its humble parts.
What is Filipino Chicken Adobo?
Not to be confused with the Mexican adobo, Filipino adobo is actually a style of cooking that uses a handful of potent ingredients to make some magic happen in the kitchen:
- Soy Sauce
- Bay Leaves
- Black Peppercorns (whole!)
Though there are variations of the basic formula (my version for example, includes a teensy bit of ground ginger and brown sugar), these five ingredients are the foundation of Filipino adobo cooking. The recipe below is a guide for how I do things at home, feel free to play around with the ingredient ratios to tailor to your own tastes!
What does adobo actually mean?
The word “adobo” translates to “marinade” or “sauce” so chicken adobo is just marinated chicken or chicken with sauce. It makes sense then that the result of adobo cooking is tender, fall-off-the-bone meat and a rich flavour.
For the longest time, I confused the word adobo, for “Abobo” – a villain in the Double Dragon games. Yeah, major facepalm. I blame my dyslexia! (Dyslexics of the world, untie!)
Fun Fact 2
This super easy Filipino chicken adobo recipe tastes even better the day after it’s been cooked. Having extra time for all the flavour to come together does wonders.
Filipino Chicken Adobo Serving Suggestions
I’ve experimented with this a number of times now, and I have to say, it’s really quite versatile.
· Serve with white jasmine rice for that classic combination
· Use in a sandwich, it makes for a great lunch
· Pappardelle (I really shouldn’t be surprised that chicken adobo works well with pappardelle pasta, but when I was testing this recipe it felt like a revelation!)
Two Things You Should Know!
1. Soy sauce in the Philippines is slightly different to what we typically get here in North America. The difference is nothing crazy, but Filipino soy sauce (“toyo”) typically has a thinner consistency and is a bit saltier. (You can add salt to the sauce if you want, I’ve tried it. It works fairly well.)
2. Typically, in the Philippines, cane vinegar or coconut vinegar are used. I tested this recipe using good ol’ regular, run of the mill, everyday from the store-kinda white vinegar. So unless you’re feeling fancy, you can use that too!
Heads up, bestie! The link below is an affiliate link. That means that if you happen to purchase using the link below, I will receive a small commission at no extra cost to you. These small commissions help me keep the blog free, thank you.
If you want to learn more about the adobo style of cooking, The Adobo Road Cookbook by Marvin Galputtos is a good place to start!
One year ago: Chocolate-Frosted Almond Brownies
Two years ago: Captain Crunch Chicken with Maple Sriracha Sauce
Three years ago: Gooey Nutella Brownies
That’s all for today, bestie! If you tried this super easy Filipino chicken adobo recipe, let me know what you thought in the comments below, and of any variations you made! Make sure to follow me on Facebook, Instagram, Pinterest, and Twitter to stay to updated on everything Chocolates & Chai. And feel free to sign up to my mailing list to become a part of The Besties Club.Print
This super easy Filipino Chicken Adobo recipe is the one pot weeknight dinner you’ve been waiting for – easy, no fancy ingredients, and delicious!
- ¼ cup soy sauce
- ½ cup white vinegar
- 8 garlic cloves, smashed and peeled (smash ’em good!)
- 1 tsp black peppercorns, whole
- 3 dried bay leaves
- ½ tsp ground ginger
- 1 tsp brown sugar
- 4-5 skin-on, bone-in chicken thighs
- Place soy sauce, vinegar, garlic, peppercorns, bay leaves, ginger, and brown sugar into a large pan (I used a French oven).
- Add chicken thighs, skin side down. And turn the heat to high to bring the liquid to a boil. Cover, and let simmer over low heat for 20 minutes.
- Flip over the chicken, give it a quick baste, and then cover and simmer for a further 10 minutes.
- Uncover, return the sauce to a boil by bringing heat back to high. Occasionally baste and turn the chicken. Continue boiling for 5-7 minutes or until the sauce is reduced to the desired consistency. Enjoy!
- If you want to brown the chicken skin a little more, you can put it under the broiler for 3-4 minutes. Alternatively, a quick session with your blow torch will work too!
- It’s a much slower process, but I personally find that this recipe turns out even better if you marinade the chicken in the sauce for at least an hour or two (ideally, overnight) before you start cooking.
- Depending on your pot, and heat, it’s possible that your chicken might cook completely before the sauce has reduced enough. In this case, simply remove the chicken from the pot (use tongs, bestie…No burnt fingers today please!) and set aside until the sauce has reduced sufficiently.
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