Last updated on April 17th, 2023 at 09:26 am
Savory Filipino chicken adobo made with seven ingredients on the stove top for the whole family to share. Try this easy Filipino chicken adobo recipe.
Jump to RecipeLooking for a new recipe to try?
Learn how to make Filipino chicken adobo with only five ingredients.
This one pot, dump and go chicken adobo recipe is worth a try.
Do you like salty, tangy sauce and tender protein?
You can adobo everything too.
With this recipe, replace the chicken with pork, squid or vegetables and your main dish is sorted.
My mother taught me how to cook early.
We started with cooking rice then blanched vegetables to ones with sauces like adobo and then soups and stews.
Adobo is and will always be my favourite one that Mum showed me how to cook but hers is unbeatable to this day.
Thanks to her recipe Amon likes adobo too.
She prefers vegetable adobo which is fun because however busy we are we can dump the ingredients in a pot and go back to it by mealtime.
Provided that it is not burnt!
Which is next to not because the smell of braising liquid in the background would remind you to turn the heat off.
I was googling something today and noticed that adobo, this Filipino adobo dish is on Google Doodle.
What fun! Time to celebrate adobo.
Adobo outside the Philippines
A Filipina who used to live in India has a nice video on how she cooks Filipino food for her family especially adobo.
She reminded me of how we cooked back in the day.
And how delicious her adobo, tinola and other dishes looked.
Her way of making adobo is different to mine but the simplicity of ingredient and how the dish got her family there together is the FIlipino way.
All you fellow Filipinos out there how do you make your adobo?
What is Filipino chicken adobo?
Filipino chicken adobo is chicken braised in vinegar, soy sauce, garlic, black peppercorns and bay leaves.
Soy sauce is used in this recipe but feel free to use salt or fish sauce.
The ratio of ingredients is relative to each family.
The Philippines has more than 7000 islands and there might be that many variation of adobo.
The variation of chicken adobo is defined according to the region, I believe.
There is red adobo (adobong pula) which is cooked with annatto.
Yellow adobo (adobong dilaw) has turmeric in its ingredient list.
White adobo is also called adobong puti where soy sauce and all the ingredients that impart the unique colour is not added hence the sauce is clear.
One of your friends might add coconut milk to their adobo others might add sugar or onion to balance the flavours.
So, each ingredient has a role to make up the whole dish.
What is Filipino chicken adobo sauce made of?
Chicken adobo sauce is made up of vinegar, soy sauce, garlic, black pepper and bay leaves.
A splash of water is added to the braising liquid according to how thick or thin the cook wants the sauce to be.
What chicken adobo tastes like?
It is a tangy, salty, garlicky and slightly sweet dish.
When left to marinate for a few hours or overnight the dish becomes more flavoursome.
What to serve with chicken adobo?
Traditionally served with steamed rice or garlic fried rice.
How to store Filipino chicken adobo?
According to experience when we did not have fridges, mum used to make a batch of adobo and leave it in a cool place for a few days then slowly eaten.
But heated thoroughly before consumption.
They say that the acidity and saltiness of the dish is a way of food preservation.
Allow chicken to cool, put into an airtight container and store in the fridge.
Can you freeze adobo?
Yes, you can.
Allow chicken adobo to cool, divide in portions that you will most likely to eat at a time put into freezer bags of containers and freeze.
As with any frozen or refrigerated food, heat thoroughly before consumption.
Ingredients needed
- bone in chicken
- vinegar – the mild kind of vinegar
- soy sauce – adds colour and saltiness
- garlic – lots of garlic
- black peppercorns
- bay leaf – adds a sweet not
- carrots
How to make chicken adobo?
- Cut chicken to desired pieces.
- Trim off excess fat if needed.
- Put all the ingredients in a pan.
- Bring to a boil.
- Turn the heat to low and braise for 20 minutes or until the meat is fork tender.
- If you wish to have a thicker sauce, take the lid off and boil for a few minutes on high heat to reduce the sauce.
- Check the taste and season as needed.
- Turn the heat off and put the cover back on.
- Garnish with spring onion or coriander and serve with steamed or garlic rice.
Watch how to make Filipino adobo
Check out our truly short video on how to make Filipino adobo.
And while you are there watch how to make Filipino garlic fried rice as well to go with this adobo.
Or head to this page for the written recipe of the garlic fried rice or try it with golden fried rice.
Recipe notes
- Vinegar – We used cane vinegar in this recipe but cider vinegar and mild vinegars could also be used.
- Soy sauce – I usually have Japanese soy sauce and that’s what I used for this recipe. Chinese and if available Filipino soy sauce is used too. I have yet to try Thai soy sauce. When I have tried it I will give an update.
- Bay leaf – My mum would leave out the bay leaf at times because she wanted the adobo to only be salty and tangy without a hint of sweetness or floral aroma from the bay. So, give that a try and tell us what you think.
- Bone in chicken – We used bone in chicken, the wingettes and drumettes as they could withstand braising. This way I have adobo and use the other parts of the chicken for stir fries and curries.
Why not give this adobo recipe a try and comment down below on how it tastes different to your?
Or share us your recipes of chicken adobo and stewed meat please?
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Let’s get cooking!
Filipino Chicken Adobo
Ingredients
- 250 grams bone in chicken
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 teaspoon black peppercorns
- 1 bay leaf
- 8 cloves garlic
- 100 grams carrots
Instructions
- Cut chicken to desired pieces.
- Trim off excess fat if needed.
- Put all the ingredients in a pan.
- Bring to a boil.
- Turn the heat to low and braise for 20 minutes or until the meat is fork tender.
- If you wish to have a thicker sauce, take the lid off and boil for a few minutes on high heat to reduce the sauce.
- Check the taste and season as needed.
- Turn the heat off and put the cover back on.
- Garnish with spring onion or coriander and serve with steamed or garlic rice.
Video
Notes
- Vinegar – We use cane vinegar in this recipe but cider vinegar and mild vinegars could also be used.
- Soy sauce – I usually have Japanese soy sauce and that’s what I used for this recipe. Chinese and if available Filipino soy sauce is used too. I have yet to try Thai soy sauce. When I have tried it I will give an update.
- Bay leaf – My mum would leave out the bay leaf at times because she wanted the adobo to only be salty and tangy without a hint of sweetness or floral aroma from the bay. So, give that a try and tell us what you think.
- Bone in chicken – We used bone in chicken, the wingettes and drumettes as they could withstand braising. This way I have adobo and use the other parts of the chicken for stir fries and curries.
English
Adobo pairs nicely with plain ol rice. Simply delicious!
I agree that it goes well with rice. Adobo is delicious with plain couscous too and flatbreads.
No fuss adobo recipe but good results.
Thank you for trying the Filipino Chicken Adobo recipe. And many more thanks for the feedback. Pleased that you liked it.
Yes more vinegar than soy sauce you get it right
It works every time, agree
The recipe goes well with pork. I like pork better as the extra flavor from the pork fat gives more awesome taste.
Thank you for trying the adobo recipe with pork and many thanks for the feedback. Do you sear your protein and/or marinate it?
Fantastically easy to make. Had leftovers and it was tastier and the sauce seemed thicker the next day. I was worried there would not be enough sauce but it did.
Super thank you for trying this chicken adobo. Yes, we live off leftovers and they taste much better the next day.
Nice tangy sauce but it was missing something. Why not try browning the meat?
Loads of people suggest to brown the meat. I will give it a try and give an update on my next chicken adobo recipe. Thanks a million!
Straightforward and honest. The marinating part happened after cooking was fine. Would you try to marinate it before cooking and browning the meat?
Many thanks for your honest comment, yay! And yes I will try to marinate the meat and brown it before braising and see the difference. Do you usually marinate your adobo?
got to say super simple recipe but didn’t mean no flavor.
Thank you for your comment on our Easy Filipino Chicken adobo recipe. What would you suggest to improve it to get 5 stars? Thanks 🙂
Just like my mom used to make adobo.
How funny to know how many of our moms used to make chicken adobo this way.
Masarap at madaling gawin
Salamat po sa pag-try ng chicken adobo recipe.
Classic adobo recipe. I guess our moms are friends.
Aha they must have been. Did your mom put all the ingredients in the pot and let it boil until she thinks the smell is right?
The flavors reminded me of my lola.
That is nice to know that it reminds you of someone and their cooking.
I bet you loved your lola’s adobo. She must be happy to know that.
Very quick and easy recipe that comes up with good results every time. Nice with boiled potatoes I must say.
Thank you very much for trying the Filipino chicken adobo recipe and thank you for the potato suggestion.
Top marks! I recommend to not hold back on garlic and peppercorn if available.
Thank you very much for your feedback. I will try to add more garlic and peppercorn next time I make chicken adobo.
Nice and easy adobo recipe here. Mix with pork that will melt in your mouth then leave overnight before eating very delicious. More rice please and eat with your hand
I am glad that you found this easy and worked for you. Adobo is nice the next day I agree.
So true, my mom used to make adobo and it was and still is better the next day or days after. Pork does not come easily in our house so I stick with chicken these days. I do agree that little fat on the pork makes the sauce and then the meat soooo melt in the mouth.
If I have more time I marinate the meat for at least 30 minutes before browning the meat to add a layer of flavor. I followed your recipe and that is all I think was missing.
Thank you for the tip in browning the meat and marinating before cooking. That sounds sensible to me. Isn’t the Spanish adobo when the protein is marinated in vinegar and spices?
Delicious nit different taste to my adobo.
That sounds great to me.
Ganito ang pag luto ni Mama ko.
Ibig po ba sabihin approved ang adobo recipe na ito? Sana.
Just like my Mama’s way.
Wow I am pleased to know. Thank you.
Your recipe reminds me of home the only missing ingredient is potatoes. I make a big batch and eat through the week. Freezes well.
Very pleased to know that the recipe reminds you of home. I hope it brings comfort 🙂 Do you freeze them in little pots?
One pot chicken recipe and ready after getting changed from work, what more could I ask for?
That is true, this could be waiting for you whilst you get changed from outdoor mode to home. Chicken adobo wins hearts many times.
Very good recipe how I make it too
Thank you
Braising for 25 minutes is not enough but it was
Check the meat for doneness is the best way. For this batch of meat 25 minutes is enough
This is how my mother used to make adobo.
Our mothers cooked similarly yey. Thank you