Chicken adobo is a beloved staple in Filipino cuisine, known for its perfect balance of salty, tangy, and savory flavors. This easy chicken adobo recipe from the Philippines uses basic pantry staples to create a tender, juicy dish that’s ideal for beginners or busy weeknights. Whether you’re cooking for your family in Manila or craving Pinoy comfort food abroad, this recipe takes less than an hour and delivers authentic taste without complicated steps. Often hailed as the national dish, adobo’s origins trace back to Spanish influences but have evolved into a uniquely Filipino favorite.
Filipino Chicken Adobo (So Flavorful!) | The Kitchn
Why This Easy Chicken Adobo Recipe Stands Out
Traditional adobo recipes can vary by region in the Philippines, but this version keeps it simple: no marinating required, just one pot for minimal cleanup. It’s flavorful thanks to the classic combo of soy sauce, vinegar, garlic, and bay leaves, with optional tweaks like oyster sauce for extra umami. Perfect for serving over steaming white rice, this dish is versatile and can be made with chicken thighs, drumsticks, or even pork for a twist.
Ingredients for Easy Chicken Adobo (Serves 4-6)
Gather these everyday ingredients, many of which you likely already have:
- 1.5 kg chicken pieces (thighs and drumsticks, bone-in for best flavor)
- 1/2 cup soy sauce (Filipino brands like Silver Swan for authenticity)
- 1/2 cup white vinegar (or cane vinegar for a milder taste)
- 1 head garlic, minced (about 8-10 cloves)
- 3-4 bay leaves (dried dahon ng laurel)
- 1 teaspoon whole black peppercorns
- 1 cup water (or chicken broth for richer sauce)
- 2 tablespoons cooking oil
- Optional: 1 tablespoon oyster sauce for added depth
- Optional: 1 teaspoon brown sugar to balance tanginess
These quantities yield a saucy adobo that’s not too dry, ideal for pairing with rice.
Super EASY Chicken Adobo | Filipino Chicken Recipe – YouTube
Step-by-Step Instructions: How to Make Easy Chicken Adobo
Follow these straightforward steps for foolproof results:
- Prepare the chicken: Pat the chicken pieces dry with paper towels. In a large pot or Dutch oven, heat the oil over medium-high heat. Sear the chicken skin-side down until golden brown, about 2-3 minutes per side. Remove and set aside.
- Sauté the aromatics: In the same pot, add the minced garlic, bay leaves, and peppercorns. Toast for 1-2 minutes until fragrant, using the rendered chicken fat for extra flavor.
- Add liquids and simmer: Return the chicken to the pot. Pour in soy sauce, vinegar, water, and optional oyster sauce or sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens to a glaze.
- Finish and serve: If desired, uncover and simmer for an additional 5-10 minutes to reduce the sauce further. Taste and adjust seasoning. Serve hot over rice, garnished with chopped green onions if available.
Total time: About 45 minutes. For a crispier finish, some recipes suggest baking the chicken briefly in the oven after simmering.
Tips for the Best Chicken Adobo in the Philippines Style
- Vinegar choice: Use cane vinegar for a true Pinoy taste—it’s milder than distilled white vinegar.
- Make it saucier: Add more water if you prefer a stew-like consistency, or reduce longer for a drier adobo.
- Storage: Adobo tastes even better the next day! Store in an airtight container in the fridge for up to 3 days. The vinegar acts as a natural preservative.
- Healthier twist: Use skinless chicken or low-sodium soy sauce to cut down on fat and salt.
Easy Chicken Adobo
Variations on Easy Chicken Adobo
- Coconut adobo: Swap water for coconut milk for a creamy version popular in some Philippine regions.
- Pork adobo: Mix in pork belly for adobong baboy at manok.
- Vegetarian option: Use tofu or mushrooms instead of chicken for a plant-based take.
Nutritional Information (Per Serving)
Approximately: 350 calories, 25g protein, 20g fat, 10g carbs. This dish is naturally gluten-free and keto-friendly when served without rice.
Frequently Asked Questions About Chicken Adobo
What makes adobo Filipino?
It’s the unique braising in vinegar and soy sauce, with garlic and bay leaves, that defines this dish.
Can I make adobo without vinegar?
Vinegar is essential for the tangy flavor, but you can reduce the amount if needed.
Is chicken adobo spicy?
Not typically, but you can add chili peppers for heat.
This easy chicken adobo recipe from the Philippines is a must-try for anyone seeking authentic, home-cooked Filipino flavors. Give it a go and let the savory sauce transform your mealtime!