I have to admit, the first time I made Filipino Chicken Adobo Recipe, I was blown away. It’s one of those dishes that seems simple at first glance, but the flavors completely sneak up on you. The chicken turns juicy and tender, while the sauce develops this incredible sweet-savory glaze.
I love how it’s packed with flavor without needing a long list of complicated ingredients. Every bite feels comforting and satisfying, and I can never resist having seconds!
Ingredients
Here’s everything you need to make this iconic Filipino dish. I’ve included some tips on why these ingredients work best:
- boneless skinless chicken thighs – these give the best flavor and moisture; chicken breast won’t create the same rich sauce
- soy sauce – all-purpose or light soy sauce works best; avoid dark soy sauce as it can overpower the flavor
- white vinegar – everyday plain vinegar is perfect; rice wine or apple cider vinegar works too, just adjust quantity to taste
- garlic – fresh cloves crushed or minced; it builds a fragrant, savory base
- onion – sliced thinly; adds subtle sweetness and depth
- peppercorns – whole or coarsely cracked; give little pops of heat
- sugar – brown sugar preferred for richness, white sugar works fine too
- bay leaves – fresh or dried; they subtly enhance the aroma
- green onion – optional garnish for freshness and color
Note: serves 4
Variations
Filipino Chicken Adobo is versatile, and you can tweak it to suit your taste or dietary needs:
- Dairy-free – naturally dairy-free, so no modifications needed
- Sugar-free – replace sugar with a little honey or skip entirely for a more tangy glaze
- Extra heat – add crushed chili flakes or fresh chili slices
- Flavor boosters – a splash of coconut milk at the end gives a creamy twist.
- If you enjoy trying different homemade recipe ideas, you might also like this dessert inspiration such as the Caramel Apple Blondies Recipe.
- And for another sweet treat option, you can explore the Peanut Butter and Jelly Thumbprint Cookies.
Cooking Time
Here’s how long it will take from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Large skillet – to sear chicken and simmer sauce
- Mixing bowl – for marinating chicken
- Wooden spoon – for stirring without scratching the pan
- Measuring cups and spoons – for precise flavors
How to Make Filipino Chicken Adobo Recipe
Marinate the Chicken
I start by combining chicken thighs with soy sauce, vinegar, garlic, and a little sugar. Letting it marinate for at least 10 minutes allows the flavors to seep into the meat.
Sear the Chicken
Next, I heat a skillet and sear the chicken until lightly browned on both sides. This step locks in the juices and adds a beautiful caramelized color.
Simmer with Sauce
Once seared, I add the onion, bay leaves, and remaining marinade. I simmer it gently for about 25 minutes. The liquid transforms into a rich, sticky glaze in the last few minutes.
Garnish and Serve
Finally, I sprinkle chopped green onions on top. It adds a fresh pop of color and flavor to the dish.
Additional Tips for Making this Recipe Better
I’ve learned a few tricks from making this recipe multiple times:
- I always use chicken thighs for juiciness; breasts dry out quickly
- I let the sauce reduce slowly – rushing it will make it too thin
- I taste and adjust sugar and vinegar at the end for perfect balance
- I use freshly cracked peppercorns for bursts of flavor rather than overpowering heat
How to Serve Filipino Chicken Adobo Recipe
I love serving this over steaming white rice – the sauce soaks in perfectly. For a restaurant-style touch, I garnish with sliced green onions and a few extra whole peppercorns. Pair it with a simple cucumber salad or sautéed greens for a complete meal. The presentation is simple: let the glaze shine and keep the plate colorful with fresh garnishes.
Nutritional Information
Here’s a rough estimate for one serving:
- Calories: 350
- Protein: 30g
- Carbohydrates: 10g
- Fat: 20g
Make Ahead and Storage
- Refrigeration – store in an airtight container for up to 3 days; reheat gently on the stove
- Freezing – can be frozen for up to 2 months; thaw overnight in the fridge
- Reheating – rewarm slowly over low heat to preserve tenderness and sauce consistency
Why You’ll Love This Recipe
Filipino Chicken Adobo is a crowd-pleaser for so many reasons:
- Simple ingredients – I usually have everything at home, so it’s easy to make anytime
- Quick cooking – ready in under 40 minutes without compromising flavor
- Juicy chicken – thighs stay tender and soak up the sauce beautifully
- Sweet-salty glaze – rich, savory, and slightly tangy all at once
- Customizable – easy to tweak spice, sweetness, or add extra flavors
Filipino Chicken Adobo Recipe
Ingredients
Method
- I start by combining chicken thighs with soy sauce, vinegar, garlic, and a little sugar. Letting it marinate for at least 10 minutes allows the flavors to seep into the meat.
- Next, I heat a skillet and sear the chicken until lightly browned on both sides. This step locks in the juices and adds a beautiful caramelized color.
- Once seared, I add the onion, bay leaves, and remaining marinade. I simmer it gently for about 25 minutes. The liquid transforms into a rich, sticky glaze in the last few minutes.
- Finally, I sprinkle chopped green onions on top. It adds a fresh pop of color and flavor to the dish.
Notes
- I always use chicken thighs for juiciness; breasts dry out quickly
- I let the sauce reduce slowly – rushing it will make it too thin
- I taste and adjust sugar and vinegar at the end for perfect balance
- I use freshly cracked peppercorns for bursts of flavor rather than overpowering heat