Tender falling-apart Chicken Adobo in a tangy, vinegary garlic sauce and served over rice. The quintessential dish of the Philippines.
If April Bloomfield (chef and co-owner of 3 Michelin starred restaurants) deemed Filipino adobo worthy to be included in her “A Girl and Her Pig” cookbook, then you must definitely give adobo a try. At least once. Adobo, a tangy, salty dish of stewed meat in soy sauce and vinegar, is ‘the’ quintessential dish of the Philippines. Some even name it the unofficial national dish.
There are several variations out there on how to cook adobo and it all comes down to your own personal preference . The traditional way of cooking this dish is real easy, dump everything in a pot or wok and simmer until the chicken is cooked through, usually eaten with rice.
I chose the method of adding the vinegar at the end of the cooking time, instead of letting the meat cook in it. When marinated or cooked in harsh acids for long periods of time, the meat becomes dry and nobody likes a dry piece of meat. Adding vinegar at the last 10 minutes of cooking will yield tender falling-apart chicken in a tangy, vinegary garlic sauce, that is neither too sour or salty.
How to Make Filipino Chicken Adobo
1. Marinate the Chicken
In a large bowl or container, combine soy sauce, mashed garlic, and chicken pieces. Turn to coat well. Refrigerate for at least 1 hour, ideally overnight.
2. Brown the Chicken
Heat oil in a skillet or Dutch oven over medium. Shake excess marinade off the chicken and brown the pieces for about 2 minutes per side. A splatter guard helps here; soy and oil are a lively combination.
Add sliced onion to the pot and let it soften briefly in the oil.
3. Build the Adobo Base
Pour the remaining marinade into the pot. Add water, bay leaves, and peppercorns. Bring to a gentle boil, taste, and add a splash more water if the saltiness feels too assertive.
4. Simmer
Lower heat to medium-low and cook uncovered for 30 minutes, keeping the broth at a gentle simmer rather than a full boil.
5. Add the Vinegar
Pour in the vinegar and simmer 10 minutes more, until the chicken is fully tender and the sauce has reduced slightly.
6. Serve
Serve hot with rice, spooning plenty of sauce over the top. Adobo always tastes even better the next day.
RECIPE NOTES
Vinegar timing matters: Adding it at the end keeps the chicken soft instead of chalky.
Soy can vary in strength: Taste your broth after adding water — adjust early.
Peppercorns stay whole: That’s traditional. If you want the flavor without the crunch, crack a few before adding.
Bay leaves differ by region: Filipino cooks often use dried laurel leaves, which are stronger than U.S. bay leaves.
Adobo gets better after resting: Cool it, refrigerate, reheat on low — the sauce deepens, salt settles, and the chicken firms up pleasantly.
Saltiness check: If the sauce tastes too intense, thin with water and simmer again.
FAQ – Filipino Chicken Adobo
1. Can I make this with chicken breasts?
Technically yes, but thighs and legs hold up better during simmering. Breasts dry out quickly.
2. Can I use coconut milk?
That becomes adobo sa gata, a different regional style. Delicious, but richer and less sharp.
3. What vinegar works best?
Rice vinegar or cane vinegar are closest to Filipino varieties. Avoid balsamic and malt vinegar.
4. Why add the vinegar at the end?
Long cooking in acid can make chicken fibers tighten. Adding vinegar in the last 10 minutes keeps the meat tender.
5. Can I make this ahead?
Yes — adobo is famous for improving as it sits. It keeps well for 3–4 days in the fridge.
6. Can I freeze it?
Absolutely. Freeze up to 2 months. Thaw gently and reheat on low.
Filipino Chicken Adobo
- Total Time: 1 hour 45 minutes
- Yield: Serves 2-4 1x
Description
Tender falling-apart Chicken Adobo in a tangy, vinegary garlic sauce and served over rice. The quintessential dish of the Philippines.
Ingredients
2 pounds chicken pieces (bone-in thighs and drumsticks, mixed)
1 medium onion, sliced
3 tbsp light soy sauce (or low-sodium; tamari for gluten-free)
3 cloves garlic, mashed
1 cup (240 ml) water
1 tbsp vegetable oil
3 dried bay leaves
12-15 whole black peppercorns
2 tbsp rice vinegar
Fresh herbs for serving (chopped cilantro or scallions)
Instructions
- Marinate the Chicken
Combine chicken, soy sauce, and garlic in a bowl. Marinate for at least 1 hour or overnight. - Brown the Chicken
Heat oil in a skillet or Dutch oven over medium. Brown chicken pieces for about 2 minutes per side. - Add Aromatics & Simmer
Add sliced onion to the pot and let it soften briefly in the oil.
Pour in the remaining marinade, water, bay leaves, and peppercorns. Bring to a gentle boil. Taste and adjust with a splash of water if needed.
Reduce heat and simmer for 30 minutes, keeping it below a hard boil. - Finish with Vinegar
Stir in the vinegar and simmer another 10 minutes, or until the chicken is fully tender and the onions have melted into the sauce. - Serve with Herbs
Serve hot over rice, topped with chopped herbs (cilantro or scallions).
- Prep Time: 60 mins
- Cook Time: 45 mins
- Category: Main
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1/4 recipe
- Calories: 330
- Sugar: 1g
- Sodium: 1050mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 140mg
If you liked this, you are going to love these favorite Filipino recipes:
Filipino Adobong Dilaw Chicken
Filipino White Adobo: Adobo sa Puti
A Traditional Filipino Dish – Sinigang
Fantastic!!