Get ready to fall in love with Filipino Chicken Adobo, a classic comfort food that’s supremely simple yet bold in flavor. Tender chicken is simmered in a tangy, garlicky, peppery sauce that balances salty soy with punchy vinegar, finishing into a crave-worthy dish that’s both heartwarming and unforgettable. Whether you’re discovering Filipino Chicken Adobo for the first time or craving the nostalgic taste of home, this recipe is a delicious, approachable way to bring authentic Filipino warmth to your table.

Filipino Chicken Adobo Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how such humble everyday ingredients transform into something extraordinary with Filipino Chicken Adobo. Each element plays a crucial role—the soy lends savory depth, the vinegar brightens, and the garlic infuses every bite with robust flavor. Here’s what you’ll need (plus a tip for each one to make your adobo shine):

Chicken (2 lbs bone-in, skin-on thighs or drumsticks): The dark meat holds up perfectly to slow simmering and comes out irresistibly juicy.
Soy Sauce (½ cup): Go for a good-quality soy to ensure the salty, umami notes truly sing in the sauce.
Cane Vinegar or White Vinegar (½ cup): Filipino adobo is famed for its signature tang; cane vinegar is traditional, but white vinegar works in a pinch.
Garlic (6 cloves, smashed): Don’t skimp—the more garlic, the more aromatic and authentic your adobo becomes.
Bay Leaves (2): These quietly lend depth and herbal warmth; be sure to fish them out before serving.
Whole Black Peppercorns (1 teaspoon): Bold, peppery pops infuse the sauce beautifully—leave them whole for a pleasant surprise.
Brown Sugar (1 tablespoon, optional): Just a touch mellows the sharp edges; use if you like a hint of sweetness.
Cooking Oil (1 tablespoon): Helps you achieve that perfect golden sear on the chicken, boosting flavor from the start.
Water (1 cup): This stretches the sauce and helps tenderize the chicken as it simmers to perfection.
Cooked White Rice (for serving): Essential for soaking up all the delicious, tangy-salty adobo sauce.

How to Make Filipino Chicken Adobo

Step 1: Marinate the Chicken

Combine your chicken, soy sauce, vinegar, smashed garlic, bay leaves, and whole black peppercorns in a big bowl. Toss well so every piece of chicken gets bathed in that zippy marinade. Marinate for at least 30 minutes if you’re short on time, but if you can swing overnight in the fridge, the flavors get even more deliciously intense. The marinade not only flavors the chicken but also tenderizes it right from the start.

Step 2: Sear for Flavor

Remove the chicken from the marinade (don’t toss it—you’ll use it soon!). Heat cooking oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces skin-side down and let them sizzle undisturbed for about 3–4 minutes per side. This browning step locks in flavor and color, building that savory foundation Filipino Chicken Adobo is known for. Work in batches if needed so you don’t crowd the pan.

Step 3: Simmer with the Sauce

Pour in the reserved marinade and a cup of water, plus the brown sugar if you’re using it, and give everything a gentle stir. Bring it up to a boil, then lower the heat and cover the pot. Let it simmer away for 30–35 minutes. The chicken will soak up all those tangy, garlicky, peppery flavors, turning impossibly tender as the sauce works its magic.

Step 4: Reduce the Sauce

Take off the lid and set the heat to low. Simmer uncovered for another 10–15 minutes, or until the sauce thickens and coats the chicken beautifully. If you love your adobo a little saucy, stop when it’s at your ideal consistency. Don’t forget to discard the bay leaves before serving—a little detail that makes a difference!

Step 5: Serve and Enjoy

Scoop your Filipino Chicken Adobo over a generous pile of fluffy white rice, spoon plenty of sauce on top, and dig in while everything is hot and fragrant. Every bite brings that perfect balance of tang, sweetness, and umami—a true Filipino classic you’ll want to make again and again.

How to Serve Filipino Chicken Adobo

Garnishes

While Filipino Chicken Adobo doesn’t need fancy flourishes, a sprinkle of chopped scallions or fresh cilantro adds a burst of color and freshness. For an extra layer of richness, some folks love topping with crispy fried garlic. Don’t forget a wedge of calamansi or lemon on the side for a citrusy zing!

Side Dishes

Steamed white rice is a must, as it balances the punchy flavors and eagerly soaks up all that luscious sauce. For veggie sides, lightly sautéed bok choy, steamed green beans, or even a crisp cucumber salad make excellent companions, offering a contrast in flavor and texture alongside the savory adobo.

Creative Ways to Present

If you’re feeling playful, serve Filipino Chicken Adobo family-style in a big clay pot at the center of the table for a true homey feel. Or, for gatherings, shred the chicken and pile it into buns for Filipino adobo sliders—always a party hit! Leftovers are wonderful tucked into a warm tortilla or spooned over garlic fried rice for breakfast.

Make Ahead and Storage

Storing Leftovers

Filipino Chicken Adobo actually improves with a little time! Store cooled leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as everything melds, making day-two adobo secretly the best.

Freezing

If you want to make a big batch for future cravings, Filipino Chicken Adobo freezes beautifully. Let it cool completely, then seal in freezer-safe containers or resealable bags (remove as much air as possible). It’ll stay delicious for up to 3 months—just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place Filipino Chicken Adobo in a saucepan over medium-low heat with a splash of water if needed to loosen up the sauce. Gently warm until heated through. For smaller portions, a minute or two in the microwave works just fine. You’ll find the chicken just as tender and the flavors even more magical on day two.

FAQs

Is Filipino Chicken Adobo supposed to be sour?

Absolutely! The delightful tang comes from the vinegar, which is what makes adobo so unique. The vinegar’s sharpness mellows as it cooks, creating a bright yet balanced sauce that’s not overwhelmingly sour.

Can I use boneless chicken?

You can, but bone-in, skin-on chicken yields the juiciest, most flavorful results in traditional Filipino Chicken Adobo. If you use boneless cuts, just reduce the cooking time slightly to avoid overcooking and drying out the meat.

What’s the best vinegar for adobo?

Cane vinegar is traditional and gives authentic flavor, but white vinegar, apple cider vinegar, or even rice vinegar can work. Each brings its own subtle twist—just stick to the same measurements.

Can I add vegetables or potatoes?

Yes! While classic Filipino Chicken Adobo is all about the chicken and sauce, some families like to add chunks of potatoes or even hard-boiled eggs toward the end of cooking. Feel free to make it your own with a handful of baby potatoes or a few wedges of carrot.

Is this recipe gluten-free?

It absolutely can be! Just make sure to use tamari or any gluten-free soy sauce, and you’ll have a hearty GF version of Filipino Chicken Adobo to enjoy with friends and family.

Final Thoughts

I can’t wait for you to try this Filipino Chicken Adobo in your own kitchen. It’s one of those rare recipes that’s both effortless and deeply satisfying, perfect for weeknight dinners or cozy weekends at home. Give it a go, and you just might find a new family favorite to treasure!

Filipino Chicken Adobo Recipe