Discover the rich, bold flavors of the Philippines with this authentic Chicken Adobo recipe. Made with simple pantry staples like soy sauce, vinegar, garlic, bay leaves, and black pepper, this beloved dish is savory, tangy, and perfectly comforting. Simmered to tender perfection in one pot, it’s a foolproof dinner that delivers deep, home-cooked flavor with minimal effort.
⭐ Why This Recipe Stands Out
✔ 3 Cooking Methods (stovetop, slow cooker, or Instant Pot)
✔ Authentic Balance of soy sauce to vinegar
✔ Better Next Day (like all good adobo should be)
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
- 2 pounds chicken pieces (thighs, drumsticks, and wings work well)
- 1 cup soy sauce
- 1/2 cup white vinegar
- 6-8 cloves garlic, minced
- 1 tablespoon whole peppercorns
- 2-3 dried bay leaves
- 2 tablespoons cooking oil
- Water, as needed
- Cooked rice, for serving
Equipment:
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
Instructions:
Step 1: Prepare the Chicken and Aromatics
Place the chicken pieces in a large pot. Add the minced garlic, whole peppercorns, and dried bay leaves.
Step 2: Add Soy Sauce and Vinegar
Pour the soy sauce and white vinegar over the chicken.
Step 3: Marinate and Bring to a Simmer
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or until the chicken is cooked through and tender.
Step 4: Sauté the Chicken (Optional but Recommended)
Remove the chicken pieces from the pot and set aside. In the same pot, heat the cooking oil over medium heat. Add the chicken pieces back into the pot, skin-side down, and sauté until browned and slightly crispy.
Step 5: Reduce the Sauce
While the chicken is sautéing, bring the remaining sauce in the pot to a simmer over medium-high heat. Cook until the sauce has reduced and thickened to your desired consistency. You can add a little water if the sauce becomes too thick before the chicken is browned.
Step 6: Serve
Return the sautéed chicken to the pot with the thickened adobo sauce. Heat through. Serve hot over steamed rice.
💡 Lola’s Pro Tips
✔ Vinegar Hack: Don’t stir for first 10 mins (keeps acidity bright)
✔ Extra Tender: Add 1 tsp baking soda to the marinade (rinse before cooking)
✔ Pork Version: Use pork belly + extend cook time
🍽️ How Filipinos Eat Adobo
- Over sinangag (garlic fried rice)
- With atchara (pickled papaya)
- Patis + sili (fish sauce with chili) on the side
🌡️ Storage
- Fridge: 5 days (flavor improves)
- Freeze: 3 months (sauce may separate – just reheat)
📊 Nutrition
Calories: 320 | Protein: 28g | Carbs: 6g
Enjoy your delicious Filipino Chicken Adobo!
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