Name: Filipino Chicken Adobo Recipe: Tangy and Savory
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 2 lbs chicken thighs or drumsticks (bone-in, skin-on); 1/2 cup soy sauce; 1/2 cup white vinegar; 1/2 cup water; 1 medium onion (sliced); 4 cloves garlic (minced); 1 tsp whole black peppercorns; 3 bay leaves; 1 tbsp brown sugar; 2 tbsp vegetable oil; 1 small potato (cubed (optional)); Optional: Green onions (bay leaves); Suggested Pairings: Rice (calamansi juice)

Introduction

Table of Contents

Filipino Chicken Adobo is a classic main dish, perfect for family dinners, gatherings, or special occasions. This tender chicken, simmered in a tangy, savory sauce with vinegar, soy sauce, and aromatic spices, delivers a bold, comforting flavor in every bite. Presented in a white ceramic dish, garnished with sliced green onions or bay leaves, this Chicken Adobo offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version that is adaptable to dietary preferences and is ideal for home cooks seeking a simple, crowd-pleasing dish that brings Filipino heritage to any occasion.

Ingredients

For the Filipino Chicken Adobo:

2 lbs chicken thighs or drumsticks, bone-in, skin-on
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup water
1 medium onion, sliced
4 cloves garlic, minced
1 tsp whole black peppercorns
3 bay leaves
1 tbsp brown sugar
2 tbsp vegetable oil
1 small potato, peeled and cubed (optional)

Serving:

Optional: Sliced green onions, bay leaves
Suggested Accompaniments: Steamed rice, pickled vegetables
Suggested Pairings: Calamansi juice, iced tea
Suggested Aesthetic: Serve in a white ceramic dish
Suggested Equipment: Large skillet or Dutch oven, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Marinate Chicken: In a large bowl, combine soy sauce, vinegar, water, onion, garlic, peppercorns, bay leaves, and brown sugar. Taste the marinade and adjust with additional vinegar or sugar for a balanced tangy-sweet flavor. Add chicken, toss to coat, and marinate for 30 minutes (or up to 2 hours in the fridge for deeper flavor).
Sear Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and sear for 3–4 minutes per side until golden. Work in batches to avoid overcrowding. Set aside.
Simmer: Add reserved marinade and potatoes (if using) to the skillet. Return chicken to the pan, nestling it into the sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 30–40 minutes until chicken is tender and the sauce has thickened slightly.
Reduce Sauce (Optional): Remove chicken and simmer sauce uncovered for 5–10 minutes to thicken further, if desired.
Serve: Transfer chicken and sauce to a white ceramic dish. Garnish with sliced green onions or bay leaves. Serve hot with steamed rice, pickled vegetables, calamansi juice, or iced tea.

Tips for Better Filipino Chicken Adobo

Use bone-in, skin-on chicken for richer flavor; boneless works but may be less juicy.
Taste the marinade before simmering to balance tangy, savory, and sweet flavors; adjust with vinegar or sugar.
Sear chicken well to lock in flavor and create a rich base for the sauce.
Simmer low and slow for tender chicken; check at 30 minutes to avoid overcooking.
Use a white ceramic dish for an appetizing presentation, highlighting the glossy sauce and vibrant garnishes.
Make ahead: Marinate chicken up to 24 hours in advance; cook and refrigerate up to 2 days, reheating gently.
For a thicker sauce, simmer uncovered longer; for thinner, add 1/4 cup more water.
Enhance aesthetic: Present in a white ceramic dish with green onions or bay leaves for a bold, inviting look.

Variations and Customization

Gluten-Free Chicken Adobo: Use tamari or gluten-free soy sauce.
Low-Sodium Chicken Adobo: Reduce soy sauce to 1/3 cup and use low-sodium soy sauce; add water if needed.
Pork Adobo: Replace chicken with 2 lbs pork shoulder or belly, cubed, and increase cooking time to 45–60 minutes.
Spicy Chicken Adobo: Add 1–2 sliced red chilies or 1/2 tsp red pepper flakes to the marinade.
Vegetarian Adobo: Replace chicken with 1.5 lbs tofu or eggplant; reduce cooking time to 20 minutes.
Coconut Chicken Adobo: Replace water with 1/2 cup coconut milk for a creamy twist.
Chicken and Pork Adobo: Use 1 lb chicken and 1 lb pork for a traditional combo.
Garlic-Heavy Adobo: Double garlic to 8 cloves for extra pungency.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet or microwave with a splash of water.
Freeze in freezer-safe containers for up to 3 months; thaw in the fridge and reheat slowly.
Serve hot for the best tender texture and rich flavor.
Use as a main dish with rice for a complete meal.
Pair with calamansi juice or iced tea to complement the tangy, savory flavor.
Presented in a white ceramic dish with vibrant garnishes for a bold, appetizing charm.

Nutritional Information

Based on 4 servings (without rice):

Calories: 380 kcal
Total Fat: 24g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 110mg
Sodium: 1200mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 5g
Protein: 30g
Vitamin A: 2% Daily Value
Vitamin C: 8% Daily Value
Calcium: 4% Daily Value
Iron: 10% Daily Value

Note: Values vary by ingredient brands and additions (potatoes add ~50 kcal per serving). This dish is moderate in sodium; try the low-sodium variation. Pair with vegetables for balance.

Conclusion

This Filipino Chicken Adobo recipe offers a tangy, savory main dish perfect for any occasion. It transforms simple ingredients into a Filipino classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender chicken and bold sauce delight every bite. It’s sure to be a cherished recipe, loved for its authentic, crowd-pleasing appeal.