Filipino Chicken Adobo Recipe

Ben Carraoli

Filipino Chicken Adobo Recipe

I have to admit, the first time I made Filipino Chicken Adobo, 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

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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

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