Authentic Chicken Adobo Recipe – Filipino Comfort Food

by akash


Ah, Chicken Adobo, the quintessential Filipino dish that has won over hearts and palates around the globe. With its perfect balance of vinegar, soy sauce, garlic, and spices, Chicken Adobo is a mouthwatering testament to the richness of Filipino cuisine. This dish isn’t just about the blend of flavors; it’s about bringing people together, serving as a comforting reminder of home for many. Whether you’re a long-time fan or new to Filipino dishes, this recipe will guide you through creating an authentic Chicken Adobo that’s brimming with flavor. So, grab your ingredients, and let’s embark on a culinary journey to the Philippines!


  • 2 pounds (about 900g) chicken pieces (thighs and drumsticks work best for flavor and tenderness)
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, smashed
  • 1 teaspoon sugar
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • Steamed rice, for serving


  1. Marinate the Chicken:
    In a large bowl, combine the chicken pieces with the vinegar, soy sauce, and smashed garlic. Let the chicken marinate for at least 30 minutes, or for best results, cover and refrigerate for a few hours or overnight.
  2. Cook the Chicken:
    Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken on all sides, about 5 minutes. You may need to do this in batches to avoid overcrowding the pot.
  3. Simmer:
    Once the chicken is browned, add the reserved marinade, water, sugar, peppercorns, and bay leaves to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender.
  4. Reduce the Sauce:
    Remove the chicken and set it aside. Increase the heat to medium-high and continue cooking the sauce for about 10 minutes, or until slightly thickened. This is a good time to taste the sauce and adjust the seasoning if needed.
  5. Serve:
    Return the chicken to the pot to reheat for a few minutes. Serve the Chicken Adobo over steamed rice, spooning the sauce over the top. Garnish with sliced green onions or fresh cilantro if desired.

Tips for Success

  • Marinating Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marinating is recommended for the best taste.
  • Balancing Flavors: Depending on your preference, you can adjust the ratio of vinegar to soy sauce to make the dish tangier or saltier.
  • Cooking Down the Sauce: Reducing the sauce at the end concentrates the flavors and gives you a delicious glaze to pour over the chicken and rice.


  • Can I make Chicken Adobo in a slow cooker?
    Yes, you can. Brown the chicken first, then place all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Is it possible to use boneless chicken?
    While traditional Adobo uses bone-in chicken for more flavor, you can use boneless pieces. Just reduce the cooking time to avoid drying out the meat.
  • How long can I store leftovers?
    Leftover Chicken Adobo can be stored in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors continue to meld.

There you have it, a hearty and flavorful Chicken Adobo that’s sure to become a staple in your culinary repertoire. This dish is not just a meal; it’s an experience, bringing the warmth and richness of Filipino cuisine right into your home. Enjoy!

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