Here’s a classic Philippine Chicken Adobo recipe — savory, tangy, and perfectly balanced. Adobo is the unofficial national dish of the Philippines and can be made with chicken, pork, or a combination.
🍗 Philippine Chicken Adobo
Serves: 4
Prep time: 10 min
Cook time: 35–40 min
Ingredients
- 2 lbs (900 g) chicken (thighs and drumsticks work best)
- 1/2 cup soy sauce
- 1/3 cup vinegar (white or cane vinegar)
- 1 cup water
- 5–6 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns (whole or crushed)
- 1 tbsp sugar (optional, balances tanginess)
- 2 tbsp oil
Instructions
- Marinate the chicken:
- Combine soy sauce, vinegar, garlic, and bay leaves in a bowl.
- Add chicken and marinate for at least 30 minutes (or overnight for deeper flavor).
- Sear the chicken:
- Heat oil in a large skillet or pot over medium heat.
- Remove chicken from marinade (reserve the liquid) and sear until lightly browned on all sides.
- Simmer:
- Pour the reserved marinade and water into the pot.
- Add peppercorns and sugar (if using).
- Bring to a boil, then reduce heat and simmer 25–30 minutes, covered, until chicken is tender and sauce thickens slightly.
- Adjust flavor:
- Taste and adjust with extra soy sauce or vinegar if needed.
- Optional: remove lid and simmer 5–10 minutes to thicken sauce further.
- Serve:
- Serve hot over steamed rice.
🍴 Tips & Variations
- Pork Adobo: Substitute chicken with pork belly or shoulder.
- Garlic adobo: Add extra minced garlic for a punchier flavor.
- Sweet & savory: Add brown sugar or pineapple chunks for a slightly sweet twist.
- Crispy skin option: After simmering, broil or pan-fry chicken briefly to crisp the skin.
I can also give a quick 20-minute stovetop adobo recipe for when you want authentic flavor in less time.
