Delicious Filipino Chicken Adobo served with rice

Filipino Chicken Adobo

ByCasey Monroe

Why Make This Recipe

Filipino Chicken Adobo is a classic dish loved for its rich flavor and simple preparation. It combines chicken with savory and tangy notes from soy sauce and vinegar, creating a taste that is both comforting and satisfying. This dish, often referred to as the unofficial national dish of the Philippines, is not only delicious but also easy to make. Cooking chicken adobo is perfect for busy weeknights or a family gathering.

How to Make Filipino Chicken Adobo

Ingredients:

  • 750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 – 6 pieces) (Note 1)
  • 3 garlic cloves, minced
  • 1/3 cup (85ml) soy sauce (ordinary all-purpose or light, not dark soy sauce, Note 2)
  • 1/3 cup + 2 tbsp white vinegar (see Note 3)
  • 4 bay leaves (fresh) or 3 dried
  • 2 tbsp oil (vegetable, canola or peanut)
  • 3 garlic cloves, minced
  • 1 small brown onion, diced
  • 1 1/2 cups (375ml) water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
  • 2 green onions/scallions, sliced (for garnish)

Directions:

  1. Combine chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  3. Remove chicken from skillet and set aside.
  4. Heat the remaining oil in the skillet. Add garlic and onion, and cook for 1 1/2 minutes.
  5. Add the reserved marinade, water, sugar, and black pepper. Bring it to a simmer, then turn the heat down to medium-high. Simmer for 5 minutes.
  6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick, jam-like syrup.
  7. If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken more quickly – then return chicken to the skillet to coat in the glaze.
  8. Coat chicken in glaze, then serve over rice.

How to Serve Filipino Chicken Adobo

Filipino Chicken Adobo is best served over fluffy white rice, which soaks up the tasty sauce. You can garnish it with sliced green onions or scallions for a fresh touch. Pair it with a side of vegetables for a well-rounded meal.

How to Store Filipino Chicken Adobo

To store leftover chicken adobo, let it cool to room temperature. Place it in an airtight container and refrigerate. It stays fresh for up to 3 days in the fridge. You can also freeze it for up to 3 months. When ready to eat, simply reheat in a pan or microwave.

Tips to Make Filipino Chicken Adobo

  • Marinating the chicken longer enhances the flavor, so overnight is best if you have the time.
  • Use a combination of fresh and dried bay leaves for a deeper flavor profile.
  • Adjust the sweetness by varying the amount of brown sugar to suit your taste.

Variation

You can customize chicken adobo by adding vegetables such as potatoes, carrots, or bell peppers. Some people also like to add coconut milk for a creamier texture and flavor.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but the dish may be less juicy compared to using thigh fillets.

2. What can I substitute for soy sauce?
You can use tamari or coconut aminos as a soy sauce replacement if you need a gluten-free option.

3. Is Filipino Chicken Adobo spicy?
This recipe is not spicy but if you enjoy heat, you can add chili peppers to the sauce during cooking.