When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. There are as many adobo recipes as Filipino cooks. It is always made with vinegar and soy sauce. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
How to Make Adobo Chicken: A Classic Filipino Dish
Adobo chicken is a classic Filipino dish that is beloved for its delicious balance of savory, sweet, sour and spicy flavors. The name “adobo” refers to the Spanish cooking technique of marinating and stewing meat in an acidic mixture. While adobo seasoning blends are popular in Mexican cuisine, Filipino adobo has its own unique profile. This article will provide a step-by-step guide to making classic Filipino chicken adobo at home.
Ingredients Needed
The main ingredients for Filipino chicken adobo are
-
You can use bone-in chicken thighs or legs, but breast meat also works. Cut into serving pieces.
-
Soy sauce – Use regular or low sodium Dark soy sauce adds nice color.
-
Vinegar – White, apple cider or cane vinegar are common. Coconut vinegar is authentic.
-
Garlic – Crushed or minced garlic flavors the sauce. Use 6-12 cloves.
-
Whole black peppercorns – Adds subtle heat.
-
Bay leaves – Dried bay leaves provide an earthy aroma. Use 2-4.
-
Onions – Optional. Use 1 small onion, sliced or diced.
-
Oil – For browning the chicken. Use 1-2 Tbsp vegetable or peanut oil.
-
Water or chicken broth – To braise the chicken. Use 1-2 cups.
-
Sugar – A teaspoon or two balances acidity. Brown sugar adds caramel notes.
-
Salt and pepper – For seasoning. Often not needed due to salty soy sauce.
Tips for the Best Adobo Chicken
-
Marinate the chicken for 1-12 hours or overnight in the soy sauce, vinegar and garlic to maximize flavor.
-
Pat the chicken dry before browning to get nice color on the skin.
-
Use a combination of cooking techniques – pan frying, braising and simmering. This builds layers of flavor.
-
Simmer gently once the braising liquid is added so the sauce doesn’t split.
-
Let the sauce reduce to a silky glaze for serving.
-
Finish with a splash of vinegar and season with sugar, salt and pepper to taste.
-
Garnish with sliced green onions and serve with steamed white rice.
Step-by-Step Instructions
-
Put chicken pieces, soy sauce, vinegar, and garlic in a bowl. Marinate for at least 1 hour or overnight.
-
Drain chicken from the marinade, reserving marinade. Pat chicken dry with paper towels.
-
Heat 1-2 Tbsp oil in a skillet over medium high heat. Brown chicken pieces for 2-3 minutes per side. Transfer to a plate.
-
To the skillet, add onions and garlic and cook for 1 minute until fragrant.
-
Return chicken to skillet along with reserved marinade, water or broth, peppercorns and bay leaves.
-
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is tender.
-
Remove lid and increase heat slightly to reduce the sauce to a thick glaze, about 10-15 minutes.
-
Stir in a splash of vinegar and season with sugar, salt and pepper.
-
Garnish chicken adobo with green onions and serve with steamed rice.
Chicken Adobo Variations
There are many ways cooks put their own spin on this classic Filipino dish:
-
Use coconut milk or coconut vinegar for creamy, tropical flavors
-
Add jalapeños, chili garlic sauce or pepper flakes for spicy heat
-
Stir in boiled eggs or simmered potatoes
-
Swap citrus-soy sauce for regular soy sauce
-
Garnish with crispy fried garlic, chicharrones or fried shallots
-
Serve with a salad of fresh mango, cherry tomatoes and shrimp
-
For pork adobo, use pork belly, shoulder or loin
-
Make adobo-style beef using brisket, short ribs or stew meat
-
Use squid, shrimp, fish or a combination as the protein
Chicken Adobo Storage Tips
-
Let the dish fully cool before storing.
-
Refrigerate in an airtight container up to 4 days.
-
Freeze for up to 3 months. Thaw in the refrigerator before reheating.
-
The sauce may thicken when chilled. Add a splash of water when reheating if needed.
-
Reheat gently on the stovetop or in the microwave until heated through.
Take the Classic Filipino Flavors of Adobo Chicken to Your Table
With its addictive combination of salty, tangy and garlic-infused flavors, it’s easy to see why chicken adobo remains a quintessential Filipino comfort food. By following the tips and techniques in this article, you can master this irresistible one-pot dish. Adjust the ingredients to suit your taste, and enjoy chicken adobo with steamed rice and fresh garnishes for a delicious Filipino-inspired meal.
Ratings5 out of 55,317 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.
Private NotesLeave a Private Comment on this recipe and see it here.
Coconut vinegar? Is there a substitute for that?
Is there a reasonable substitute for coconut vinegar?
Coconut vinegar is easily found at Asian grocery stores, most regular stores, and online. Sugarcane vinegar is a good substitute. If you can’t get those, regular white vinegar is best in Filipino adobo recipes.
For those wondering about coconut vinegar, you dont need coconut vinegar. You are adding vinegar like I did to make it softer and give it a little kick. What you already have. Is you have coconut milk? And thats whats giving you the following. Taste of the coconut and also if you use coconut oil to fry or prefry the chicken and meat, thats whats giving you another aromatic flavor of the coconut, so you guys dont have to worry about the coconut vinegar at all.
Mmmmm this is D-E-L-I-C-I-O-U-S!!!! Im Filipina and at first I was hesitant to try this recipe because its so different from what Im used to. But I gave it a try and I was blown away! Made it a second time tonight but did it a little differently this time. I browned the chicken first then set that aside. Then I toasted the black peppercorns, black pepper, red chili flakes, and garlic in the leftover fat. Added the bay leaves (dried works just fine!) and liquids then the chicken last. Amazing!.
Lovely. Finally found coconut vinegar and wow what a difference from the oft-suggested rice vinegar substitution. Highly recommend the coconut vinegar if you can find it. Private comments are only visible to you.
or to save this recipe.
HOW To MAKE BEST CHICKEN ADOBO
FAQ
What are the ingredients of adobo chicken?
Ingredients2 tbsp canola oil. 6 cloves garlic crushed. 1 pc onion, sliced. 1 kilogram chicken cut ups. 2 tbsp vinegar. 1/4 cup soy sauce. 1 cup water. 2 pcs bay leaves.
What are the steps in cooking adobo?
How to cook adobo sa pula:Heat atsuete oil in a pot. Sear your meat until brown. Add garlic, ginger, and onion. Cook until fragrant. Add soy sauce, vinegar, and water. Simmer until the sauce reduces. Season with cracked pepper, bay leaves, patis, and brown sugar. Serve immediately.
What are the original ingredients in adobo?
Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which include vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp.
How to make chicken adobo better?
Browning the chicken in the pan first adds an extra savory flavor to the finished adobo. It’s a step that many other recipes skip, but trust me — it’s 100% worth it. Toasting the garlic, bay leaves, and black peppercorns in the fat left in the pan helps release their flavors and allows them to permeate the sauce.