Name: Filipino Chicken Adobo (Flavour Kapow!) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 750g / 1.5 lb boneless, skinless chicken thigh fillets (5 – 6 pieces); 3 garlic cloves, minced; 1/3 cup (85ml) soy sauce (ordinary all-purpose or light soy sauce, not dark soy sauce); 1/3 cup + 2 tbsp white vinegar; 4 bay leaves (fresh) or 3 dried bay leaves; 2 tbsp oil (vegetable, canola, or peanut, separated); 3 garlic cloves, minced; 1 small brown onion, diced; 1 1/2 cups (375 ml) water; 2 tbsp brown sugar; 1 tbsp whole black pepper (or substitute with 2 tsp coarse cracked pepper); 2 green onions / scallions, sliced (for garnish)

Introduction

Filipino Chicken Adobo is a beloved classic known for its perfect balance of savory, tangy, and slightly sweet flavors. This easy-to-make dish features tender chicken simmered in a garlicky soy-vinegar sauce that’s bursting with depth. It’s a comforting meal that pairs beautifully with steamed rice.

The image shows a close-up of a white bowl filled with glazed pieces of meat that are rich brown and shiny from a thick sauce being poured over them from a spoon above. The meat looks tender and caramelized, scattered with sliced green onions for a fresh contrast. In the background, blurred green vegetables add a touch of color and texture, while the spoon holding the sauce has droplets of the dark, glossy liquid on its surface. The scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 – 6 pieces)

3 garlic cloves, minced (for marinade)

1/3 cup (85ml) soy sauce (ordinary all purpose or light; not dark soy sauce)

1/3 cup + 2 tbsp white vinegar

4 bay leaves (fresh) or 3 dried

2 tbsp oil (vegetable, canola or peanut, separated)

3 garlic cloves, minced (for cooking)

1 small brown onion, diced

1 1/2 cups (375 ml) water

2 tbsp brown sugar

1 tbsp whole black pepper (or 2 tsp coarse cracked pepper)

2 green onions/scallions, sliced (garnish)

Instructions

Step 1: Combine the chicken, minced garlic, soy sauce, vinegar, and bay leaves in a bowl. Marinate for at least 20 minutes, or up to overnight for deeper flavor.

Step 2: Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade, reserving the marinade, and sear the chicken for about 1 minute on each side until browned but not fully cooked. Remove and set aside.

Step 3: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic and diced onion, cooking for about 1 1/2 minutes until fragrant and softened.

Step 4: Pour in the reserved marinade, water, brown sugar, and black pepper. Bring to a simmer, then reduce the heat to medium-high and simmer for 5 minutes.

Step 5: Place the chicken smooth side down into the skillet. Simmer uncovered for 20 to 25 minutes, turning the chicken once around 15 minutes, until the sauce reduces to a thick, jam-like syrup.

Step 6: If the sauce isn’t thick enough, remove the chicken onto a plate and let the sauce simmer alone to thicken more quickly. Return the chicken to the skillet and coat it in the glaze.

Step 7: Serve the glazed chicken hot, garnished with sliced green onions, over steamed rice or your choice of side.

Tips & Variations

For a richer flavor, marinate the chicken overnight in the refrigerator.

Try substituting chicken thighs with drumsticks or wings for a different texture.

Add a few whole black peppercorns to the marinade for extra heat.

If you prefer a less tangy taste, reduce the vinegar slightly or balance it with a bit more brown sugar.

Use fresh bay leaves if possible; they add a fresher aroma than dried ones.

FAQs

Can I use other types of meat for adobo?

Yes, pork is another popular choice for adobo, either on its own or combined with chicken. You can also try seafood or tofu for a different twist, adjusting cooking times accordingly.

Is it necessary to marinate the chicken?

Marinating is highly recommended as it helps the chicken absorb the classic tangy and savory flavors. Even a short 20-minute marinade will enhance the taste, but overnight is ideal for best results.