Filipino Chicken Adobo (Flavour Kapow!)

Filipino Chicken Adobo is a beloved dish that represents the heart and soul of Filipino cuisine. This flavorful dish combines the savory taste of soy sauce and vinegar with tender chicken, creating a perfect balance of sweet, salty, and tangy. It’s a comforting meal that is often served over rice, making it a favorite for family dinners and gatherings.

Why Make This Recipe

Making Filipino Chicken Adobo is a great way to explore the flavors of the Philippines without needing a long list of complicated ingredients. The marinating and cooking process enhances the taste, giving you juicy, flavorful chicken. Plus, it’s a one-pot meal, which means less cleanup for you. It’s perfect for both novice cooks and seasoned chefs looking to whip up something delicious!

How to Make Filipino Chicken Adobo

Ingredients

• 750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 – 6 pieces) (Note 1)
• 3 garlic cloves, minced
• 1/3 cup (85ml) soy sauce (ordinary all-purpose or light, not dark soy sauce, Note 2)
• 1/3 cup + 2 tbsp white vinegar (see Note 3)
• 4 bay leaves (fresh or 3 dried)
• 2 tbsp oil (separated, vegetable, canola, or peanut)
• 3 garlic cloves, minced
• 1 small brown onion, diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
• 2 green onions/scallions, sliced (for garnish)

Directions

1. Combine the chicken thigh fillets and marinade ingredients (soy sauce, vinegar, minced garlic, and bay leaves) in a bowl. Marinate for at least 20 minutes, or up to overnight for best results.
2. Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade (saving the marinade) and place it in the pan. Sear both sides until browned—about 1 minute on each side. Don’t cook the chicken all the way through.
3. Take the chicken out of the skillet and set it aside.
4. In the same skillet, add the remaining oil. Sauté the garlic and onion for about 1.5 minutes until fragrant.
5. Add the reserved marinade, water, brown sugar, and black pepper. Bring the mixture to a simmer, then lower the heat to medium-high and simmer for 5 minutes.
6. Add the chicken back to the pan, placing it smooth side down. Simmer uncovered for 20 to 25 minutes without stirring. Turn the chicken at around 15 minutes, until the sauce reduces to a thick, jam-like syrup.
7. If the sauce isn’t thick enough, remove the chicken to a plate and let the sauce simmer by itself. It will thicken quicker this way. Then return the chicken to the skillet to coat it in the glaze.
8. Serve the delicious chicken over rice, and garnish with sliced green onions.

How to Serve Filipino Chicken Adobo

Filipino Chicken Adobo is best served hot over a bed of fluffy white rice. The rice absorbs the rich sauce, creating a flavorful combination. You can also pair it with a side of sautéed vegetables or a fresh salad for a complete meal.

How to Store Filipino Chicken Adobo

If you have leftovers, store the chicken adobo in an airtight container in the refrigerator. It can last for up to 3 days. You can reheat it on the stove or in the microwave. In fact, the flavors may taste even better the next day!

Tips to Make Filipino Chicken Adobo

• For a deeper flavor, marinate the chicken overnight.
• If you prefer a sweeter sauce, add more brown sugar.
• Experiment with different types of chicken cuts, such as wings or drumsticks, for variety.
• Adjust the amount of black pepper to suit your taste, especially if you like a little heat.

Variation

For a twist on the traditional recipe, try adding potatoes to the skillet during the cooking process. They absorb the sauce well and make the dish heartier.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be careful not to overcook them as they can become dry.

2. Is it necessary to marinate the chicken?
While marinating enhances the flavor, it’s not absolutely necessary. You can skip this step if you are short on time.

3. Can I freeze Filipino Chicken Adobo?
Yes, you can freeze the cooked chicken adobo for up to 3 months. Just ensure it’s cooled completely before transferring it to a freezer-safe container.

Enjoy making and savoring this delightful Filipino Chicken Adobo, and experience the explosion of flavors it brings to your table!

Filipino Chicken Adobo

A flavorful Filipino dish combining tender chicken with soy sauce and vinegar, served over rice for a comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Filipino

Servings 6 servings

Calories 400 kcal

Ingredients

  

For the marinade

• 750 g 750g / 1.5 lb chicken thigh fillets, boneless and skinless Approximately 5 – 6 pieces
• ⅓ cup 1/3 cup soy sauce Ordinary all-purpose or light, not dark soy sauce
• ⅓ cup 1/3 cup white vinegar
• 4 pieces 4 bay leaves Fresh or 3 dried
• 3 cloves 3 garlic cloves, minced

For cooking

• 2 tbsp 2 tbsp oil Separated, vegetable, canola, or peanut
• 1 small 1 small brown onion, diced
• 1.5 cups 1 1/2 cups water
• 2 tbsp 2 tbsp brown sugar Add more for a sweeter sauce
• 1 tbsp 1 tbsp whole black pepper Substitute 2 tsp coarse cracked pepper
• 2 pieces 2 green onions/scallions, sliced For garnish

Instructions

 

Marination

• Combine the chicken thigh fillets and marinade ingredients (soy sauce, vinegar, minced garlic, and bay leaves) in a bowl. Marinate for at least 20 minutes, or up to overnight for best results.

Cooking

• Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade (saving the marinade) and place it in the pan. Sear both sides until browned—about 1 minute on each side. Don’t cook the chicken all the way through.
• Take the chicken out of the skillet and set it aside.
• In the same skillet, add the remaining oil. Sauté the garlic and onion for about 1.5 minutes until fragrant.
• Add the reserved marinade, water, brown sugar, and black pepper. Bring the mixture to a simmer, then lower the heat to medium-high and simmer for 5 minutes.
• Add the chicken back to the pan, placing it smooth side down. Simmer uncovered for 20 to 25 minutes without stirring. Turn the chicken at around 15 minutes, until the sauce reduces to a thick, jam-like syrup.
• If the sauce isn’t thick enough, remove the chicken to a plate and let the sauce simmer by itself. It will thicken quicker this way. Then return the chicken to the skillet to coat it in the glaze.

Serving

• Serve the delicious chicken over rice, and garnish with sliced green onions.

Notes

For a deeper flavor, marinate the chicken overnight. You can experiment with different chicken cuts for variety. Adjust black pepper for the desired heat.

Keyword Chicken Adobo, Comfort Food, Filipino Cuisine, one-pot meal, Savory Chicken