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Filipino Chicken Adobo Recipe

Chicken Adobo is hands down one of the most iconic dishes in the Philippines — and for good reason. It’s savory, slightly tangy, garlicky, and full of bold flavors that go perfectly with a mountain of warm white rice. Whether you grew up eating it or you're just discovering Filipino cuisine, this comforting classic is sure to win your heart (and your taste buds).
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 2 lbs chicken cut into serving pieces – thighs and drumsticks work best!
  • 4 tbsp soy sauce preferably Filipino brand like Silver Swan or Datu Puti
  • 6 tbsp white vinegar (or cane vinegar)
  • 5 cloves garlic, crushed
  • 3 pcs dried bay leaves
  • 1 tsp whole peppercorn
  • 1½ cups water
  • 3 tbsp cooking oil
  • 1 tsp sugar (optional, for balance)
  • ¼ tsp salt (only if needed)

Method
 

  1. Marinate the Chicken: In a bowl, combine chicken, soy sauce, and crushed garlic. Mix well. Cover and marinate for at least 1 hour (overnight is even better for deeper flavor).
  2. Pan-Fry for Extra Flavor: Heat oil in a pan. Lightly pan-fry the marinated chicken for about 2 minutes per side. This helps lock in flavor and improves texture.
  3. Simmer the Adobo: Pour in the marinade and add water. Bring to a boil. Toss in bay leaves and whole peppercorns. Cover and simmer for 30 minutes, or until the chicken is nice and tender.
  4. Add the Vinegar: Pour in the vinegar. Don’t stir right away — let it boil for a few minutes to cook off the sharpness. Then simmer uncovered for another 10 minutes.
  5. Taste and Finish: Add a bit of sugar to balance the flavors, and salt if needed. You can continue simmering uncovered to reduce the sauce if you like it thick and rich.
  6. Serve and Enjoy! Serve hot with steamed rice — and maybe an extra spoonful of sauce on top. Sarap!