Filipino Chicken Adobo Recipe

If you crave the kind of comfort food that’s equal parts tangy, garlicky, savory, and utterly moreish, Filipino Chicken Adobo will absolutely win your heart. This iconic dish packs incredible flavor into every bite, thanks to its signature blend of soy, vinegar, garlic, bay leaves, and a sprinkle of pepper, all wrapped around tender chicken thighs. It’s a true weeknight hero that feels both traditional and endlessly adaptable.

Ingredients You’ll Need

One of the beautiful things about Filipino Chicken Adobo is how it transforms a handful of everyday ingredients into something showstopping. Every item plays its part, from the depth of soy sauce to the zing of vinegar and the aromatic punch of garlic and bay—each note sings in the final dish.

• Boneless, skinless chicken thighs (750g/1.5 lb): Thighs stay tender and juicy, crucial for that luscious, melt-in-your-mouth texture. Avoid substituting with breast if you want the best results—the extra fat is non-negotiable!
• Garlic (6 cloves, divided): This is a garlic-forward dish. Half goes into the marinade; the rest builds flavor as you cook.
• Soy sauce (1/3 cup): All-purpose or light soy sauce works best. Skip dark soy—it’s too strong and will overwhelm the sauce as it reduces.
• White vinegar (1/3 cup plus 2 tbsp): The bright tang anchors the savory base. Rice wine, white wine, or apple cider vinegar can also work in a pinch, though acidity levels may vary.
• Bay leaves (4 fresh or 3 dried): These infuse earthy, aromatic undertones that set adobo apart from your average braised chicken.
• Oil (2 tbsp, divided): Use a neutral oil like vegetable or canola to sear and sauté without interfering with the flavors.
• Small brown onion (diced): That gentle sweetness mellows the acidity and rounds out the umami.
• Water (1 1/2 cups): Provides moisture for braising and helping the sauce thicken and glaze at the end.
• Brown sugar (2 tbsp): Just enough to balance the sharpness and heighten flavor complexity.
• Whole black pepper (1 tbsp): Traditional adobo uses cracked black pepper or whole peppercorns for a background warmth without overwhelming heat.
• Green onions/scallions (for garnish): An optional but lovely finish that adds color and a touch of freshness.

Variations

Adobo’s beauty lies in its flexibility! Filipino Chicken Adobo welcomes your twists, whether you’re swapping proteins, dialing up the heat, or tweaking tang to suit your cravings. Let your preferences and pantry inspire you—this dish is ready to adapt.

• Swap in Pork or Tofu: Love a hearty pork adobo? Pork shoulder (cut into chunks) is a fantastic alternative. Prefer it meatless? Try extra-firm tofu for a delicious vegetarian spin.
• Spicy Kick: Add a sliced red chili or a pinch of chili flakes to the simmering sauce for that extra touch of warmth.
• Coconut Milk Creaminess: For a creamier, Silk Road-inspired take, stir in half a cup of coconut milk just as the sauce begins to thicken.
• Lemony Brightness: Drop in a couple of strips of lemon peel for a sunny citrus note that lifts the savory richness.

How to Make Filipino Chicken Adobo

Step 1: Marinate the Chicken

Combine your chicken thighs with soy sauce, vinegar, minced garlic, and bay leaves in a big bowl. Give everything a good toss—make sure every piece gets coated. Ideally, let this marinate at least 20 minutes for a quick soak, but trust me, overnight builds even more flavor and tenderness.

Step 2: Sear the Chicken

Heat 1 tablespoon oil in a large skillet over high heat. Lift each chicken piece from the marinade (keep that marinade!) and sear both sides quickly until just browned—about 1 minute per side. Don’t fully cook them yet; you just want color and a locked-in meaty flavor. Set the chicken aside for a moment.

Step 3: Sauté Aromatics

Add the remaining oil to your skillet and toss in the rest of the minced garlic and chopped onion. Sauté for about a minute and a half—just until the onion is softening and fragrant, layering all those delicious flavors.

Step 4: Build the Sauce

Pour the reserved marinade back into the skillet, followed by the water, brown sugar, and black pepper. Stir well and bring it all to a gentle simmer. Let it bubble for five minutes so the flavors can deepen and start to concentrate.

Step 5: Simmer to Perfection

Return the seared chicken—smooth side down—into the sauce. Simmer uncovered for 20–25 minutes, turning chicken once around the halfway mark. The sauce should slowly reduce to a glossy, jammy syrup that clings to the chicken (don’t be afraid to simmer it a little longer if you want it even thicker!).

Step 6: Glaze and Serve

If your sauce needs a little more thickening, just remove the chicken temporarily and let the sauce cook down solo. Then, return the chicken and toss until every piece is lacquered in that gorgeous adobo glaze. Plate up immediately—Filipino Chicken Adobo is at its best when piping hot over a mound of fluffy rice!

How to Serve Filipino Chicken Adobo

Garnishes

A sprinkle of sliced green onions or a few finely chopped scallions is the classic finish for Filipino Chicken Adobo, giving brightness and a fresh crunch that balances the richness. If you like, add a few twists of cracked black pepper or a scatter of toasted sesame seeds for bonus aroma.

Side Dishes

Steamed jasmine or white rice is non-negotiable for soaking up every drop of that delectable glaze, but don’t stop there—cauliflower rice (for a lighter twist) or a side of ginger-smashed cucumbers adds a lovely crunch and palate-cleansing freshness.

Creative Ways to Present

For a party-ready spread, try serving Filipino Chicken Adobo family-style in a big platter, nestled atop a bed of rice and ringed with fresh herbs and limes. Or, shred the chicken and tuck it into buns or lettuce wraps for a fun, hands-on twist!

Make Ahead and Storage

Storing Leftovers

Filipino Chicken Adobo keeps beautifully in an airtight container in the fridge for up to four days. In fact, like all the best comfort foods, the flavors deepen and mellow overnight—making leftovers even more irresistible!

Freezing

Want to make a bigger batch? Adobo freezes like a dream—just cool it to room temperature, portion into freezer-safe containers, and store for up to three months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat Filipino Chicken Adobo, gently warm it in a covered pan over low heat with a splash of water to loosen the sauce, or microwave on medium power in short bursts. Avoid overheating—just enough to get everything piping hot and the sauce silky again.

FAQs

Final Thoughts

Give this Filipino Chicken Adobo a place at your table, and you’ll see why it’s beloved in homes across the Philippines (and beyond!). It’s cozy, bold, endlessly versatile, and tastier with every reheating—a dish that truly brings family, friends, and flavor together. I can’t wait to hear how you make it your own!

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