Filipino Chicken Adobo
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Adobo actually referrs to the cooking technique of marinating the chicken in the flavorful sauce before its cooked. The sauce is sour, sweet and salty all at the same time. It can be left unreduced for a saucy version or reduced for a more sticky-glazed version – it is all a matter of preference!
Chicken adobo makes for great leftovers! The sauce becomes even more flavorful as it has time to meld.
Filipino Chicken Adobo
Table of contents
About Filipino Chicken Adobo
As with any well-known dish, everyone has their favorite version of Filipino chicken adobo – some have coconut milk, others add additional aromatics to the marinade. It’s the national dish of the Philippines after all! I prefer this paired down, more classic version of chicken adobo – it is a favorite weeknight dinner of mine. The chicken can also be substituted with other proteins and cooked in the umami-packed sauce.
This Filipino chicken adobo recipe comes together in under an hour with just a few ingredients and makes for an easy dinner when served with vegetables and rice. The white rice is the perfect companion for the chicken as it absorbs some of the flavor and sauce. I swear the chicken is even more flavorful and tender the second day, so get excited for leftovers.
What is Filipino adobo sauce made of?
- soy sauce
- sugar
- garlic
- black peppercorns
- bay leaves
- vinegar
What you need to make this recipe
Soy sauce
I use low-sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
Palm sugar
While palm sugar is considered traditional in chicken adobo, light brown sugar can also be used.
Garlic
Smashed whole cloves of garlic are added to this recipe to add garlicky flavor to the sauce which complements the soy and vinegar.
Black peppercorns
Rather than ground black pepper, whole peppercorns are used to flavor the sauce and are strained out before serving.
Canola oil
Canola oil or vegetable oil are neutral oils. Meaning, it doesn’t have its own flavor. As a result it doesn’t overpower the other flavors in this dish.
Chicken
I use a combination of bone-in, skin-on chicken thighs as well as skin-on chicken drumsticks in a traditional version of this recipe. Just chicken thighs or a broken down whole chicken can be used instead. I recommend using skin-on chicken because it adds lots of flavor to the recipe. Other proteins can be used in place of chicken in this recipe in the adobo style.
Bay leaves
Aromatic whole bay leaves are added whole to add depth of flavor and removed before serving.
White vinegar
Cane vinegar is traditionally used in Filipino adobo though it can be difficult to find at more places. White vinagar is an easy, accessible swap. Cooking mellows the pungent flavor of the vinegar, but the acidity helps to flavor the meat of the chicken.
Green onion
I garnish the chicken adobo with thinly sliced green onions to add a bit of color to the chicken.
How to make this recipe
- Make the adobo sauce. In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns.
- Marinate the chicken. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.
- Sear the chicken. Heat a 7-quart (6.6L) Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes.
- Cook the chicken. Flip the chicken pieces then pour the marinade into the pot as well as the bay leaves and bring to a simmer. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through.
- Reduce the sauce. Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Increase the heat so the mixture is at a boil if needed. Return the chicken to the sauce and top with green onions.
- Serve. To serve, add rice to bowl and top with chicken. Spoon the sauce over the top.
Tips for the recipe
Swaps and substitutions
- Swap the chicken for another protein in this recipe like fish or pork.
- Substitute other cuts of chicken like chicken breasts or boneless, skinless chicken thighs in this recipe.
How to Reheat Chicken adobo
Store any leftovers refrigerated in a sealed airtight container. To reheat chicken adobo I recommend simply reheating in the microwave in increments of 30 seconds until heated.
FAQ – Frequently asked Questions
Is Filipino adobo the same as Mexican adobo?
No! They are two entirely different dishes. Mexican adobo is a thick sauce made from chilies and spices while Filipino adobo is a thin vinegary soy based sauce.
Filipino Chicken Adobo
Ingredients:
- ½ cup reduced-sodium soy sauce
- 1 tablespoon palm sugar (or light brown sugar)
- 10 cloves garlic, smashed
- ¼ teaspoon black peppercorns
- 2 tablespoons canola oil
- 6 bone-in, skin-on chicken thighs (about 2½ -3 pounds)
- 4 skin-on chicken drumsticks (about 1½ pounds)
- 5 bay leaves
- ¾ cup distilled white vinegar or cane vinegar
- 1 green onion, thinly sliced
Instructions:
- In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.
- Heat a 7-quart Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes.
- Flip the chicken then pour the marinade into the pot as well as the bay leaves and simmer for 15 minutes. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through, about 20 to 25 minutes.
- Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Return the chicken to the sauce and top with green onions.
- Serve chicken over rice.
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This is the very best Chicken Adobo recipe!
I’m so happy you enjoyed the recipe!! Thanks so much for sharing Mary!
I love this recipe, thank you!
Yay! I love hearing that! Thanks so much for sharing!