Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: PT-488835H45M40S
Total time: 1 h
Cuisine: Filipino
Ingredients: 2 lbs bone‑in, skin‑on chicken thighs or drumsticks; 1/2 cup soy sauce; 1/3 cup white vinegar or cane vinegar; 6–8 garlic cloves, smashed; 2 bay leaves; 1 teaspoon whole black peppercorns; 1/2 cup water; 1–2 tablespoons brown sugar (optional, to balance acidity); 1 tablespoon oil (for browning)

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Filipino chicken adobo is a rich, tangy, and savory dish made by simmering chicken in soy sauce, vinegar, garlic, bay leaves, and black pepper. It’s one of the Philippines’ most beloved comfort foods, and I love how simple it is to prepare with just a handful of pantry staples. The result is fall-off-the-bone tender chicken in a deeply flavorful sauce that’s perfect over rice.

Why You’ll Love This Recipe

I like this recipe because it’s bold in flavor but incredibly easy to make. The ingredients are minimal, the steps are straightforward, and the results are consistently delicious. I can let it simmer low and slow, letting the sauce thicken and coat the chicken with a glossy finish. Plus, it tastes even better the next day, making it perfect for leftovers or meal prep. Filipino Chicken Adobo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Soy sauce
White vinegar or cane vinegar
Garlic cloves, smashed
Bay leaves
Whole black peppercorns
Water
Brown sugar (optional, to balance acidity)
Oil for browning

Directions

I marinate the chicken in soy sauce, vinegar, garlic, bay leaves, and peppercorns for at least 30 minutes, or up to overnight for deeper flavor.
I heat oil in a large pot and sear the chicken skin-side down until golden brown, then set it aside.
In the same pot, I pour in the marinade and bring it to a simmer, scraping up any browned bits for extra flavor.
I return the chicken to the pot, add water to partially submerge the pieces, and let it simmer uncovered for about 30–40 minutes, turning occasionally.
I let the sauce reduce until thick and glossy, adjusting with a pinch of sugar if needed to balance the vinegar.
I serve the chicken hot with plenty of steamed white rice to soak up the sauce.

Servings and timing

This recipe serves about 4–6 people. It takes me around 10 minutes to prep, 30–40 minutes to cook, and additional time for marinating (30 minutes to overnight). I usually plan for a little over an hour total if I marinate it briefly.

Variations

Sometimes I use boneless chicken thighs if I want quicker cooking and easier eating. I’ve also added a splash of coconut milk for a creamier, richer version known in some regions. If I want a bit of spice, I throw in a sliced chili or two.

storage/reheating

I store leftover chicken adobo in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or microwave, adding a splash of water if the sauce has thickened too much. The flavors actually deepen after a day or two, making the leftovers even better. Filipino Chicken Adobo

FAQs

Can I use other types of vinegar?

Yes, I sometimes use apple cider vinegar or cane vinegar. White vinegar gives a sharper taste, while cane vinegar is milder and more traditional in Filipino cooking.

Do I need to marinate the chicken?

While not absolutely necessary, I find marinating gives the chicken more depth and makes the finished dish more flavorful.

Can I cook this in a slow cooker?

Yes, I’ve made it in a slow cooker by skipping the searing step and cooking everything on low for 6–7 hours. The result is super tender chicken with less sauce reduction.

Is adobo supposed to be sweet?

Traditional adobo isn’t very sweet, but I sometimes add a small amount of brown sugar to balance the acidity, especially if I use stronger vinegar.

What do I serve with chicken adobo?

I always serve it with white rice, but it also pairs well with garlic fried rice or steamed vegetables on the side.

Conclusion

Filipino chicken adobo is one of those dishes I keep coming back to — easy, comforting, and full of bold, savory flavor. It’s incredibly forgiving and customizable, which makes it perfect whether I’m making a quick dinner or feeding a crowd. Once I tasted homemade adobo, I knew it would become a staple in my kitchen.