Filipino Chicken Adobo Recipe

Filipino Chicken Adobo is the ultimate comfort food—deeply savory, tangy, a touch sweet, and absolutely loaded with umami. This classic dish has won hearts across the world, and once you make it, you’ll instantly understand why it’s a staple in every Filipino home.

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Ingredients You’ll Need

One thing I love about Filipino Chicken Adobo is how deceptively simple the ingredient list is—yet each ingredient brings a specific purpose to the table, whether it’s punchy umami, brightness, or a hint of sweetness. Here’s the lowdown on what you’ll need and why it matters:

• Chicken thigh fillets: Thighs add richness and keep super moist; skip the breast—the fat is essential for that glossy thick sauce!
• Garlic: Used generously, garlic infuses every bite with bold aroma and depth.
• Soy sauce: Choose an all-purpose or light soy for balanced seasoning without overwhelming the sauce’s delicate tang.
• White vinegar: The backbone of adobo’s signature tang; white vinegar is classic, but see notes for swapping in rice wine or apple cider vinegar.
• Bay leaves: These impart an earthy fragrance that takes the flavor up a notch.
• Oil: Helps achieve that foundational sear and keeps everything luscious as it cooks.
• Brown onion: Onion adds subtle sweetness and body to the sauce.
• Brown sugar: Just a spoonful balances all the salty-sour elements with a whisper of sweetness.
• Whole black pepper: Traditional and bold, it gives the sauce gentle heat and a burst of aromatic spice.
• Green onions/scallions: Sliced and sprinkled on top, they brighten the final dish with a touch of crunch and color.

Variations

Filipino Chicken Adobo is so adaptable—it’s one of those rare recipes that almost begs you to put your own spin on it, whether that means catering to dietary needs or simply using what’s already in your pantry.

• Swap Vinegars: Use rice wine vinegar, apple cider vinegar, or white wine vinegar for different tang profiles (just taste as you go—some vinegars are sharper than others!).
• Go Bone-In: Try bone-in thighs, drumsticks, or wings for an even richer, more “sticky” sauce—just increase the simmer time and water as noted.
• Spicy Kick: Add chopped fresh chilies or a dash of chili flakes if you love a little heat with all that flavor.
• Low Sodium or Paleo Friendly: Use a low-sodium soy sauce or coconut aminos for a lighter twist without losing that umami punch.

How to Make Filipino Chicken Adobo

Step 1: Marinate the Chicken

Start by combining your chicken thigh fillets with minced garlic, soy sauce, white vinegar, and bay leaves in a large bowl. Give everything a gentle turn to ensure the chicken is coated, then let it marinate for at least 20 minutes—overnight, if you can swing it, builds even deeper flavor. This step is where all the magic begins!

Step 2: Brown the Chicken

Heat a tablespoon of oil in a skillet over high heat. Lift the chicken out of the marinade (save every drop of that marinade for later!), and sear the pieces briefly—about a minute per side is plenty. You’re just looking for a lovely golden crust, not to cook them through. This boosts that irresistible caramelized flavor in your Filipino Chicken Adobo.

Step 3: Sauté Aromatics

Take the browned chicken out for a moment. Pour the rest of the oil into the skillet and toss in the remaining minced garlic and diced onion. Cook for about a minute and a half, just until the kitchen fills with fragrance and the onions turn translucent—this forms your flavor base.

Step 4: Simmer with Sauce

Pour the reserved marinade into the skillet, add water, brown sugar, and whole black pepper. Bring it all to a gentle simmer, then reduce the heat to medium-high and let it cook for about five minutes. This will marry all those signature adobo flavors and begin thickening the sauce.

Step 5: Cook Chicken to Glaze

Return your chicken to the skillet, smooth side down. Leave it uncovered to simmer for 20-25 minutes, flipping the pieces around the 15-minute mark. Watch as the sauce slowly reduces to a glossy, jam-like glaze—if it needs a little extra thickening, just remove the chicken briefly and let the sauce bubble solo before reuniting them in the sticky goodness.

Step 6: Serve and Enjoy!

Coat the chicken generously in the adobo glaze before serving. Sprinkle with sliced green onions for color and crunch. The only thing left to do is dig in—preferably over a heap of freshly steamed rice!

How to Serve Filipino Chicken Adobo

Garnishes

Top your Filipino Chicken Adobo with sliced green onions for a fresh, crisp finish. For a fancier flourish, scatter on a few fried garlic chips or a sprinkle of toasted sesame seeds—both bring texture and a little extra wow factor.

Side Dishes

The classic side is fluffy steamed jasmine rice—perfect for soaking up the gloriously tangy sauce. Or, add a refreshing, crunchy veggie like ginger-smashed cucumbers or a simple stir-fried green. Even a lighter option like cauliflower rice works beautifully if you’re keeping things low-carb.

Creative Ways to Present

Serve individual portions in shallow bowls with the sauce spooned generously over each piece, or present the chicken family-style on a platter, gleaming with glaze and heaps of green onions. For a party, you can even shred leftover adobo and tuck it into sliders or use it as a topping for fried rice—the flavor just never quits!

Make Ahead and Storage

Storing Leftovers

Pop leftover Filipino Chicken Adobo into an airtight container and refrigerate for up to four days. The best part? The flavor just keeps developing, so it’s even more delicious as leftovers.

Freezing

This dish freezes like a dream—simply portion into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge and you’ll have a taste of home-cooked magic ready to go anytime.

Reheating

Gently reheat Filipino Chicken Adobo on the stove over low heat, adding a splash of water if the glaze has thickened too much. And yes, it reheats beautifully in the microwave as well—just drizzle on a bit more sauce before serving.

FAQs

Final Thoughts

I hope you give this Filipino Chicken Adobo a try in your own kitchen—it’s honest-to-goodness comfort food that’s as fun to make as it is to eat. Gather your loved ones, serve up a big platter, and savor every savory, tangy, saucy bite!

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