Whenever I’m craving something bold, tangy, and packed with flavor, I go straight for Chicken Adobo. This Filipino classic has it all!! Tender, juicy chicken that’s been marinated in soy sauce, vinegar, and garlic, then slowly simmered until it soaks up every bit of that rich, savory-sweet sauce.
It’s amazing how just a few simple ingredients can create such incredible depth of flavor. The aroma alone makes my kitchen smell like magic! I love how simple it is, yet the taste feels like it’s been cooking for hours. And when you spoon that glossy sauce over a pile of warm jasmine rice? Oh, it’s pure comfort on a plate.
Some time back, I made Pork Adobo with a little twist, I added coconut milk, and oh my goodness, it was so rich and luscious. That dish totally reminded me why I’m such a big fan of Filipino food. The flavors are bold yet comforting, and there’s always this beautiful balance of savory, tangy, and sometimes a hint of sweetness.
So, this time, I decided to keep it classic and make Chicken Adobo, letting those simple ingredients shine. And let me tell you, it was every bit as delicious as I hoped. It’s very similar to the Hawaiian dish, Shoyu Chicken, but with a few tweaks to make it its own.
What is Filipino Adobo
Filipino Adobo is one of the most loved dishes in the Philippines and is often called the country’s unofficial national dish. The name comes from the Spanish word adobar, meaning “to marinate,” from when Spanish colonizers saw a similar cooking style in the Philippines in the 16th century. But the method itself is much older and truly Filipino.
It’s made by marinating meat, usually chicken or pork, in vinegar, soy sauce, garlic, bay leaves, and peppercorns, then simmering it until tender in that same marinade. This gives it its bold, tangy, and savory flavor.
Different regions have their own twists – some add coconut milk (adobo sa gata), others use turmeric, and some skip soy sauce completely. However it’s made, adobo is always a comforting and flavorful staple in Filipino homes.
Ingredients Needed
- Chicken – Today I’m using bone-in, skin-on chicken thighs and drumsticks for the best flavor and juiciness. The skin helps the meat stay tender while adding richness to the sauce.
- Soy Sauce – This brings the deep savory, umami base to the adobo. I like using a good-quality all-purpose soy sauce rather than dark soy sauce, which can overpower the dish. You can also use low sodium soy sauce if watching salt in take.
- Apple Cider Vinegar – Adds that signature tang. I love the mild fruitiness of apple cider vinegar, but you can also use white vinegar if that’s what you have.
- Brown Sugar – Just enough to balance the tang and saltiness, giving the sauce a hint of sweetness and a beautiful glaze.
- Whole Peppercorns – These add a little peppery heat as the adobo simmers. I keep them whole for flavor without overpowering the sauce.
- Ginger – Fresh ginger, peeled and finely chopped.
- Garlic – Lots of fresh garlic for that bold, aromatic punch.
- Onion – I slice it thin so it softens and melts into the sauce, adding sweetness.
- Red Chili – I’m using Thai red bird’s eye chili for some heat, but you can use any hot chili you like, or even skip it for a milder version.
- Bay Leaves – A must in adobo.
- Scallions – I slice only the green parts for garnish. They add a fresh pop of color and flavor right before serving.
- Oil – I use a neutral oil for searing the chicken and sautéing the aromatics without affecting the sauce’s flavor.
How to Make Chicken Adobo
1. Marinate the chicken: In a large bowl, mix together the soy sauce, apple cider vinegar, brown sugar, ginger, and garlic. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, or up to a few hours for deeper flavor.
2. Sear the chicken: Heat 1 tablespoon of oil in a large, heavy-bottomed pan over high heat. Remove the chicken from the marinade (reserve the marinade) and sear in batches, about 3-4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
3. Sauté the aromatics: Add the remaining oil to the pan. Add the sliced onion and sauté for 5-7 minutes, until soft and lightly golden. Stir in the chopped garlic and chili, cooking for another minute until fragrant.
4. Simmer the adobo: Return the chicken to the pan along with the reserved marinade, bay leaves, and ½ cup water.
Reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the chicken is tender and cooked through.
5. Thicken the sauce (optional): If the sauce is too thin, remove the chicken to a plate and simmer the sauce uncovered until it reduces to a glossy glaze. Return the chicken to the pan and turn to coat in the sauce.
6. Garnish and serve: Sprinkle with sliced scallion greens and fresh red chili slices if you like extra heat. Serve immediately with warm jasmine rice.
Alpana’s Tips
- Marinate longer for more flavor – If I have the time, I let the chicken sit in the marinade for a few hours. It really soaks in those tangy, garlicky flavors.
- Don’t skip the sear – Browning the chicken before simmering adds so much depth to the sauce. It’s worth the extra step.
- Adjust the tang to your liking – If you like it more tangy, add a splash of extra vinegar toward the end of cooking. For a milder flavor, reduce the vinegar slightly and add a bit more brown sugar.
- Watch the sauce – I like my adobo with a slightly thick, glossy sauce. If it’s too thin, I just simmer it a few extra minutes without the chicken until it’s perfect.
- Customize the heat – I enjoy a little kick from bird’s eye chilies, but you can easily tone it down or skip them altogether if you’re serving kids or spice-sensitive guests.
Leftovers and Storing
Leftover Chicken Adobo keeps really well. I store it in an airtight container in the fridge for up to 4 days, and the flavors actually get even better as it sits. To reheat, I warm it gently on the stovetop or in the microwave until heated through.
You can also freeze it for up to 2 months, just thaw overnight in the fridge before reheating.
Chicken Adobo is one of those dishes that proves simple cooking can deliver the biggest flavors. With just a handful of pantry staples, you get tender, juicy chicken in a rich, tangy, and savory sauce that’s downright irresistible. It’s cozy, satisfying, and perfect for any night of the week. Every time I make it, I’m reminded why this Filipino classic has such a special place in so many kitchens… including mine!
Chicken Adobo, on our Gypsy Plate… enjoy!
More Great Filipino Recipes:
Chicken Caldereta
Bistek Tagalog
Filipino Spaghetti
Filipino Picadillo
Chicken Asado
Beef Caldereta
Arroz Caldo
Pancit
Chicken Adobo
Chicken Adobo is the national dish of the Philippines, and for good reason! Chicken braises in a soy sauce based gravy until melt in your mouth tender. Serve with rice for the ultimate comfort food meal.
Ingredients
Chicken Marinade
- 3 pounds chicken (we use bone-in, skin-on chicken thighs and drumsticks)
- ⅓ cup soy sauce
- ⅓ cup apple cider vinegar (you can substitute with white vinegar)
- 3 tablespoons brown sugar
- ½ teaspoon whole peppercorn
- 1 tablespoon ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
Adobo
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 red chili, chopped (we use Thai red bird’s eye chili, but you can use any other hot chili)
- 4 bay leaves
- 3–4 scallions, green parts, sliced
- 2 tablespoons oil, divided
Instructions
- Mix soy sauce, apple cider vinegar, brown sugar, ginger and garlic in a large bowl. Add chicken into the marinade and toss to coat. Cover and set aside in the fridge to marinate for an hour to a few hours.
- Heat 1 tablespoon of the oil in a large, heavy-bottomed pan over high heat. Remove chicken from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the chicken to a plate and set aside.
- Add remaining oil to the pot, add the onion, and sauté for about 5-7 minutes or until the onions are soft. Add the garlic and chili and cook for another minute. Add the chicken pieces, reserved marinade, bay leaves and ½ cup of water. Simmer on medium-low heat for about 30 minutes, or until the chicken is tender.
- If the sauce isn't thick enough, remove chicken to a plate and let the sauce simmer by itself, and then return chicken to the pot to coat in the glaze.
- Garnish with green parts of scallion and freshly sliced red chilis. Serve with warm jasmine rice.
Notes
- If I have the time, I let the chicken sit in the marinade for a few hours. It really soaks in those tangy, garlicky flavors.
- Leftover Chicken Adobo keeps really well. I store it in an airtight container in the fridge for up to 4 days, and the flavors actually get even better as it sits. To reheat, I warm it gently on the stovetop or in the microwave until heated through.
- You can also freeze it for up to 2 months, just thaw overnight in the fridge before reheating.
- I enjoy a little kick from bird’s eye chilies, but you can easily tone it down or skip them altogether if you’re serving kids or spice-sensitive guests.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 616Total Fat 35gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 23gCholesterol 213mgSodium 949mgCarbohydrates 17gFiber 3gSugar 9gProtein 58g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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