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Filipino Chicken Adobo

An iconic Filipino dish where chicken is marinated and simmered in vinegar, soy sauce, garlic, and black peppercorns.

Easy 15 min prep 35 min cook 50 min total 4 servings 4.9/10

Ready in

50 minutes

Makes 4 servings

About This Recipe

An iconic Filipino dish where chicken is marinated and simmered in vinegar, soy sauce, garlic, and black peppercorns.

Traditional Filipino chicken adobo braised in a rich garlic, soy sauce, and vinegar reduction.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

9.0

Difficulty

9.0

Presentation

7.5

Nutrition

9.5

Value

9.5

Instructions

9.5

Ingredients

9.0

Time Accuracy

9.8

Would Make Again

9.3

Overall

Cooking Timeline

Prep 15 min

Cook 35 min

Step 1
Step 2
Step 3
Step 4 25 min
Step 5 10 min
Step 6

Ingredients

Servings

Units

Main

2 lbs chicken thighs and drumsticks (bone-in and skin-on preferred)

Marinade & Sauce

1/2 cup soy sauce
1/3 cup cane vinegar (or coconut/white vinegar)

Aromatics

6 cloves garlic (peeled and crushed)
1 tbsp whole black peppercorns
3 pieces bay leaves (dried)

Cooking

1/2 cup water
1 tbsp vegetable oil

Optional

1 tsp sugar (optional, to balance acidity)

Equipment

Large skillet or Dutch oven With lid
Tongs For turning chicken
Measuring cups and spoons

Instructions

1

Combine chicken, soy sauce, crushed garlic, bay leaves, and whole black peppercorns in a large bowl or zip-top bag. Marinate for at least 30 minutes.
2

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the liquid) and sear until golden brown on both sides.
3

Pour the reserved marinade, water, and vinegar into the skillet with the chicken. Bring to a boil.
4

Reduce heat to low, cover, and simmer for 20 to 25 minutes until the chicken is tender and cooked through.
25 min
5

Remove the lid and let the sauce simmer uncovered for another 8 to 10 minutes until it thickens to your liking.
10 min
6

Serve hot over a bed of steamed white rice.

Nutrition

Calories 380

Protein 32g

Carbs 6g

Fat 24g

Fiber 1g

Sugar 2g

Sodium 890g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The ultimate Filipino comfort food that achieves a perfect balance of savory, tangy, and aromatic notes.

Pros

Easy to make
Incredible depth of flavor
Pantry-friendly ingredients

Cons

High sodium content from soy sauce

Overview

Traditional Filipino chicken adobo braised in a rich garlic, soy sauce, and vinegar reduction.

AI Insights

Summary

An iconic Filipino dish where chicken is marinated and simmered in vinegar, soy sauce, garlic, and black peppercorns.

Tips

For a crispier skin texture, fry the chicken skin-side down after simmering until browned
Use traditional Filipino cane vinegar (Datu Puti) for the most authentic flavor profile
Letting the adobo sit overnight in the fridge makes it taste even better the next day

Substitutions

Cane vinegar → Apple cider vinegar or white vinegar
Chicken thighs → Pork belly or a combination of chicken and pork

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes even better when reheated.

Pairing

Steamed white jasmine rice Garlic fried rice (Sinangag)

AI Cooking Assistant

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FAQ

Should I stir the vinegar while cooking?

It is best not to stir the vinegar when you first add it until it comes to a boil, allowing the harsh raw acidic bite to cook down.

Can I use chicken breast instead?

Bone-in, skin-on thighs or drumsticks yield the juiciest results, but chicken breasts can be used if cooking times are shortened to prevent drying out.