Filipino Chicken Adobo (Easy & Authentic)

Bring a taste of the Philippines to your kitchen with this Filipino chicken adobo recipe. Juicy chicken is braised until tender in a savory glaze that’s tangy, rich, and deeply comforting. Simple to prepare yet packed with authentic Pinoy flavor, this easy adobo is the kind of dish that turns plain rice into a full meal.

Filipino chicken adobo is one of those dishes that surprises you the first time you try it. When I lived in Singapore over 20 years ago, our Filipino helper introduced this national dish of the Philippines for us one evening—and I was hooked.

I had never imagined that something made with just soy sauce, vinegar, garlic, and peppercorns could be that good. The vinegar didn’t make it sour—it just added depth and balance. She showed me how to make it, and I’ve been cooking adobo ever since.

Over the years, I’ve adjusted the method slightly while staying close to the traditional flavors she taught me. This recipe is simple enough for anyone new to traditional Filipino cuisine. It delivers that authentic Pinoy taste—tangy, salty, and savory—perfect with a big scoop of jasmine rice.

Key Ingredients

• Chicken: Use bone-in chicken thighs and drumsticks. In this recipe, I use a whole chicken cut into small pieces for even cooking. You can also use boneless thighs or drumsticks, but reduce the simmering time to prevent the sauce from over-reducing or drying out the meat. Avoid chicken breasts—they don’t absorb the sauce well and tend to dry out in this kind of slow simmer.
• Vinegar: Don’t be surprised by the amount of vinegar. It helps tenderize the chicken while adding depth—not sharpness. As the sauce cooks down, that acidity mellows into a glossy glaze that clings to the meat with deep, savory flavor.
• Other adobo Marinade: Simple pantry ingredients of soy sauce, garlic, peppercorns, bay leaves come together to create the deeply savory, and unmistakable flavor of adobo.

How to Make Filipino Chicken Adobo

Marinate. Combine soy sauce, vinegar, garlic, sugar, and peppercorns in a zip-top bag. Add chicken and bay leaves, seal, and marinate for at least 20 minutes (or overnight for deeper flavor).

Do I need to marinate the chicken first?

When I first learned this dish, it was made without marinating—the chicken went straight into the pot with the sauce. And honestly, it was still delicious. But after many tries, I found that marinating the chicken for even 30 minutes gives the flavor more depth. If you have the time, it’s worth it. If not, don’t worry—this recipe works both ways.

Sear. Remove chicken from the marinade and brown it skin-side down in a hot, oiled pan. Don’t toss the marinade—you’ll use it next.

Simmer. Return the marinade to the pan, add water, and simmer the chicken until tender. As it cooks down, the sauce thickens into a rich, savory glaze.

Pro Tip: If the sauce is still too thin near the end of cooking, remove the chicken and let the sauce simmer uncovered until it reduces into a rich glaze. Then return the chicken to the pan and toss to coat. This helps prevent overcooking, which can dry out the meat, and makes sure every piece is evenly glazed—just like a proper Filipino chicken adobo should be.

What to Serve with Filipino Chicken Adobo

In the Philippines, chicken adobo is almost always enjoyed with rice — plain steamed white rice to soak up the glossy sauce, or garlic fried rice (sinangag) for extra savoriness.

For balance, pair it with light sides like sautéed vegetables, boiled corn, or even corn rice, which adds a hint of sweetness that contrasts the tangy soy-vinegar glaze.

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