Easy Filipino Chicken Adobo

Filipino chicken adobo is a tender, flavorful dish made with soy sauce, vinegar, garlic, and peppercorns. This easy, home-style recipe brings bold, authentic taste with simple ingredients.

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 made this dish 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.

What Is Filipino Chicken Adobo?

Filipino chicken adobo is a traditional dish from the Philippines made by simmering chicken in soy sauce, vinegar, garlic, peppercorns, and bay leaves. It’s one of the most iconic and widely loved dishes in Filipino cuisine—known for its bold, savory flavor and comforting simplicity.

Often considered the unofficial national dish of the Philippines, adobo has countless regional and family-style variations, each with its own unique touch while staying true to its core ingredients.

The vinegar helps tenderize the chicken while adding depth—not sharpness. As the sauce reduces, it becomes rich and slightly sticky, coating each piece in a deep, umami-rich glaze. It’s typically served with rice and enjoyed across the country in both everyday meals and special gatherings.

Ingredients You’ll Need

Chicken

For the best flavor and texture, use bone-in chicken thighs and drumsticks. A combination of both works beautifully, as the bones and skin help develop a richer, more tender dish. 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.

Filipino Adobo Marinade

These simple pantry ingredients come together to create the deeply savory, slightly tangy, unmistakable flavor of adobo. The classic adobo marinade is made with:

• Soy sauce
• Vinegar
• Garlic
• Whole peppercorns
• Bay leaves
• A touch of sugar to balance the acidity

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.

How to make Filipino Chicken Adobo

This dish is simple to prepare and comes together in three main steps: marinate, sear, and simmer. You’ll be surprised how the sauce transforms—from thin and soupy to a glossy, flavorful glaze that coats the chicken beautifully.

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).

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

The rich, tangy sauce of chicken adobo pairs perfectly with plain steamed rice—white or brown—to soak up all that bold flavor. In Filipino homes, it’s often served with garlic fried rice (sinangag), which adds a savory, aromatic layer that complements the dish beautifully.

To balance the richness, serve it with a side of crisp stir-fried vegetables, simple boiled corn on the cob, or even corn rice for a slightly sweet, juicy contrast.

Storage and Reheating

Leftover chicken adobo actually tastes even better the next day, as the flavors continue to deepen. Store it in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stove over low heat or in the microwave until heated through. If the sauce has thickened too much, you can add a splash of water to loosen it up.

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