Chicken Adobo Filipino is one of the most iconic dishes in Filipino cuisine. The tender chicken, marinated and cooked in a delightful mixture of soy sauce, vinegar, garlic, bay leaves, and peppercorns, brings a unique balance of salty, tangy, and slightly sweet flavors.
Why You Will Love This Recipe
There’s a reason why Chicken Adobo is considered the unofficial national dish of the Philippines—its flavor profile is unmatched. The balance of tangy vinegar, savory soy sauce, and aromatic garlic creates a deeply flavorful marinade that makes the chicken incredibly tender. The simplicity of the ingredients and the method allows the natural flavors to shine through, making it an easy yet delicious dish to prepare.
This Chicken Adobo Filipino recipe doesn’t require a long list of complicated ingredients or skills. It’s straightforward, easy to follow, and incredibly versatile. Once you try it, you’ll understand why this Filipino classic has captured the hearts of people worldwide.
Tips and Tricks
Marinate the Chicken: For the best flavor, allow the chicken to marinate in the adobo mixture for at least an hour, but ideally overnight. This gives the chicken ample time to soak in the flavors, resulting in a more tender and flavorful dish.
Use Bone-In, Skin-On Chicken: While boneless, skinless chicken is convenient, using bone-in, skin-on pieces (like thighs or drumsticks) adds a lot of flavor and moisture to the dish. The skin also helps lock in the juiciness during cooking.
Brown the Chicken: Before simmering the chicken in the marinade, take the time to brown it in a hot pan. This step adds depth to the flavor and gives the chicken a golden, crispy exterior that contrasts beautifully with the tender interior.
Adjust the Vinegar-to-Soy Sauce Ratio: Traditional Chicken Adobo recipes use a 1:1 ratio of vinegar to soy sauce, but feel free to adjust it to suit your taste. If you prefer a tangier dish, increase the vinegar; if you like it saltier, add more soy sauce.
Slow Simmering: Once the chicken is added to the marinade, let it simmer slowly over medium-low heat. This allows the flavors to meld together, and the chicken becomes beautifully tender.
Add Potatoes or Vegetables (Optional): For an added twist, consider adding some potatoes, carrots, or bell peppers to the dish. These vegetables absorb the delicious adobo sauce and enhance the overall flavor.
Variations
While the basic Chicken Adobo recipe is loved by many, there are several variations to suit different tastes:
- Adobong Manok sa Gata (Coconut Milk Adobo): This version incorporates coconut milk, creating a creamy and rich version of the traditional adobo. The addition of coconut milk balances the acidity of the vinegar and adds a slightly sweet, tropical flavor.
- Adobong Puti (White Adobo): In this variation, soy sauce is omitted, and only vinegar, garlic, and bay leaves are used. It’s a lighter, less salty version of adobo, which allows the vinegar and garlic to take center stage.
- Adobong Lechon (Roast Pork Adobo): In this variation, the chicken is substituted with roast pork (lechon), which adds a smokier, more robust flavor to the dish. You can also make a combination of chicken and pork for a more complex flavor.
- Adobong Kangkong (Water Spinach Adobo): This vegetable-based version features water spinach cooked in the adobo sauce. It’s a lighter and healthier alternative to the classic chicken version.
- Adobong Spareribs (Spareribs Adobo): This variation uses pork ribs instead of chicken. The ribs are simmered in the adobo sauce until they become fall-off-the-bone tender, making for a hearty and comforting meal.
How to Serve
Chicken Adobo is best served with a generous portion of steamed white rice to soak up the flavorful sauce. The richness of the adobo sauce pairs perfectly with the plain rice, making each bite satisfying. You can also serve it with a side of pickled vegetables (achara) to balance the richness of the dish.
For a more elaborate meal, pair Chicken Adobo with other Filipino side dishes such as sinigang (sour soup) or lumpia (spring rolls). You can also add some crusty bread to dip into the adobo sauce, making it a more filling meal.
How to Store
Chicken Adobo is an excellent dish for meal prepping or making in advance, as the flavors tend to improve after a day or two. To store it:
- Refrigeration: Place any leftover Chicken Adobo in an airtight container and store it in the refrigerator for up to 3–4 days. The flavors will continue to develop, making it even tastier on day two or three.
- Freezing: If you want to keep it longer, Chicken Adobo can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, and gently warm it on the stove or in the microwave. Be sure to stir the sauce to avoid any separation.
Recipe FAQs
1. Can I use boneless chicken for Adobo?
Yes, you can use boneless chicken for a quicker version of Chicken Adobo, but the bone-in, skin-on chicken yields more flavor and moisture. The bones add richness to the sauce, and the skin helps keep the chicken juicy.
2. Can I adjust the tanginess of Chicken Adobo?
Absolutely! If you prefer a tangier flavor, increase the amount of vinegar. On the other hand, if you like a more savory profile, you can add a little more soy sauce. Adjusting the vinegar-to-soy sauce ratio is the key to customizing the taste.
3. Can I make Chicken Adobo in a slow cooker?
Yes, you can! Place the marinated chicken, along with the marinade, into a slow cooker. Cook on low for 4–6 hours or until the chicken is tender. The slow cooker will allow the flavors to meld even more, and the chicken will be incredibly tender.
4. Is Chicken Adobo spicy?
Traditional Chicken Adobo is not spicy, but if you enjoy a bit of heat, you can add sliced fresh chili peppers or a dash of chili flakes to the dish.
5. Can I use other meats for Adobo?
Yes! While Chicken Adobo is a classic, you can also make Adobo with pork, beef, or even fish. Each variation brings its own unique flavor profile, but the adobo sauce remains the same.
Chicken Adobo Filipino
Chicken Adobo Filipino is one of the most iconic dishes in Filipino cuisine. The tender chicken, marinated and cooked in a delightful mixture of soy sauce, vinegar, garlic, bay leaves, and peppercorns, brings a unique balance of salty, tangy, and slightly sweet flavors.
Ingredients
For the Chicken and Marinade:
- 750g (1.5 lb) boneless, skinless chicken thighs (about 5-6 pieces)
- 3 garlic cloves, minced
- 1/3 cup soy sauce (light or all-purpose)
- 1/3 cup + 2 tbsp white vinegar
- 4 fresh bay leaves (or 3 dried)
For Cooking:
- 2 tbsp oil (vegetable, canola, or peanut oil)
- 3 garlic cloves, minced
- 1 small brown onion, diced
- 1 1/2 cups water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper (or 2 tsp cracked pepper)
For Serving:
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: Combine chicken, garlic, soy sauce, vinegar, and bay leaves in a bowl. Marinate for at least 20 minutes, or up to overnight for the best flavor.
- Sear the Chicken: Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve the marinade) and sear it for about 1 minute on each side until browned, but not cooked through. Set the chicken aside.
- Cook the Aromatics: In the same skillet, add the remaining oil. Sauté garlic and onion for about 1 1/2 minutes until fragrant.
- Simmer the Sauce: Add the reserved marinade, water, brown sugar, and black pepper to the pan. Bring to a simmer, then lower the heat to medium-high and let it cook for about 5 minutes.
- Cook the Chicken: Add the chicken back into the skillet, smooth side down. Simmer uncovered for 20–25 minutes, turning the chicken halfway through, until the sauce thickens into a syrupy glaze.
- Finish and Serve: If the sauce isn't thick enough, remove the chicken and let the sauce simmer on its own for a few minutes to reduce. Coat the chicken in the thickened sauce and serve over rice. Garnish with sliced green onions for a fresh finish.
- Chicken Thighs: Stick to chicken thighs, as they’re ideal for this dish due to their fat content, which helps the sauce thicken. You can also use bone-in thighs, wings, or drumsticks—just simmer for 30 minutes instead of 20.
- Soy Sauce: Use light or all-purpose soy sauce. Avoid dark soy sauce, as it will overpower the dish with its intense flavor.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 1213mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 9g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken Adobo is a versatile, flavorful dish that captures the essence of Filipino cooking. Whether you’re enjoying it as a family meal, preparing it for a special occasion, or simply looking for a comforting dinner, Chicken Adobo never disappoints. By following the tips and tricks provided, you can create a version of this dish that’s uniquely your own while still staying true to its traditional roots. Enjoy the bold, savory, and tangy flavors of Chicken Adobo, and share this Filipino classic with your loved ones.
Try other chicken recipes:
