There’s something about a great Filipino Chicken Adobo that pulls a family together. I first made this dish years ago when my niece asked for a comforting home-cooked meal on a rainy afternoon. She had tasted it once during a visit to her Filipino friend’s house and became hooked on the rich, tangy flavors. When I prepared my version of Filipino Chicken Adobo, her eyes lit up, and everyone around the table wanted seconds.
Filipino Chicken Adobo has earned a permanent spot in my meal rotation because it fits those moments when you want something satisfying yet simple enough to prepare on a busy night. The blend of vinegar cooking and soy sauce chicken flavors offers a cozy, familiar taste that turns any dinner into a special occasion.
If you’ve never made Filipino Chicken Adobo before, I’m here to tell you it’s approachable for home cooks of all levels. Through a few kitchen tips and the right ingredients, you can enjoy this Filipino stew magic any time. My tip? Go ahead and try this recipe for your own family—it might become one of your favorite meal wins too!
What You’ll Need
To make a tasty Filipino Chicken Adobo, you’ll want these ingredients on hand:
- 3 lbs chicken thighs, bone-in and skin-on (for juicy, tender meat)
- 1/2 cup soy sauce (this soy sauce chicken base is key)
- 1/2 cup white vinegar (vinegar cooking brings that signature tang)
- 1 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons cooking oil (vegetable or canola)
- 1 medium onion, sliced (optional, but adds sweetness)
- 1 tablespoon brown sugar (balances the vinegar)
- Salt to taste
For the best Filipino Chicken Adobo, I recommend using Filipino cane vinegar if you can find it. Otherwise, white vinegar works fine and is easier to source at your regular grocery store. The soy sauce should be dark and full-flavored—this really makes a difference in the intensity of your adobo recipe.
This recipe is forgiving if you need to swap chicken thighs for drumsticks or breasts, though thighs tend to stay juicier during the slow simmer. My family prefers when I leave the skin on because it crisps up nicely in the final step of this Filipino Chicken Adobo.
For easier prep, get your garlic peeled and smashed ahead of time—it really helps the flavors come alive during cooking. Trust me, this Filipino Chicken Adobo ingredient list keeps things simple without sacrificing flavor!
How to Make It
Here’s how I make Filipino Chicken Adobo step by step:
- Marinate the Chicken: In a large bowl, combine chicken thighs, soy sauce, and half of the smashed garlic. Let it marinate for at least 30 minutes, or up to overnight in the fridge. This chicken marinade stage builds the flavor foundation.
- Brown the Chicken: Heat cooking oil in a deep skillet or pot over medium heat. Remove chicken from marinade (reserve marinade) and brown the pieces skin side down until golden. Turn and brown the other side. This takes about 5 minutes per side.
- Sauté Aromatics: In the same pot, add sliced onion and remaining garlic. Cook until soft and fragrant, about 3 minutes. Your kitchen will smell amazing at this point.
- Simmer the Adobo: Return chicken to the pot. Pour in reserved marinade, vinegar, water, bay leaves, peppercorns, and brown sugar. Bring to a gentle boil, then lower heat to simmer.
- Cook Until Tender: Let your Filipino Chicken Adobo simmer uncovered for around 30-40 minutes. Stir occasionally. The chicken should become juicy and tender while the sauce thickens. You’ll know it’s ready when the sauce has reduced to a rich glaze coating the chicken.
- Finish with Crisp Skin (Optional): To add a crispy finish, transfer chicken to a baking sheet skin side up and broil for 3-5 minutes until skin crisps. Watch carefully so it doesn’t burn.
While your Filipino Chicken Adobo is cooking, you’ll have time to set the table or prepare a simple side. Don’t worry if the sauce looks thin when you start simmering; it will reduce beautifully.
Here’s where I used to mess up my Filipino Chicken Adobo—I’d skip browning the chicken, which made the flavor less complex. Browning is a game-changer, so don’t skip it!
Serving Ideas
My family loves Filipino Chicken Adobo served over steamed white rice, soaking up that soy sauce chicken and vinegar cooking goodness. It’s a classic pairing that can’t be beaten.
This Filipino Chicken Adobo is perfect for busy weeknights when you want a hearty meal that’s not fussy to put together. It also shines at family celebrations where everyone gathers around the table sharing stories and seconds.
To make it look extra special, garnish with chopped green onions or fresh parsley. It adds a pop of color and freshness.
Leftovers? No problem. Filipino Chicken Adobo tastes even better the next day. Store in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave, and serve again with rice.
I’ve also tried variations with coconut milk for a creamier sauce or added potatoes to stretch the meal for larger families. Each time, the Filipino Chicken Adobo keeps its crowd-pleasing charm.
If your family loves this, they’ll also enjoy recipes like Momsgate’s chicken Alfredo soup or chili’s chicken enchilada soup. For more recipe ideas, check out the Chicken Cordon Bleu soup on Momsgate too.
Your Questions Answered
Here are some common questions I hear about Filipino Chicken Adobo:
Q: Can I make this Filipino Chicken Adobo ahead of time?
A: Yes! It actually tastes better the next day because the flavors deepen. Just store it in the fridge, and reheat gently.Q: What if I don’t have white vinegar for my Filipino Chicken Adobo?
A: You can use apple cider vinegar or even lemon juice for acidity, though white vinegar is traditional. Avoid balancing flavors carefully if you swap.Q: Is it important to brown the chicken for Filipino Chicken Adobo?
A: Definitely. Browning adds rich flavor and texture. Skipping this step makes the dish less flavorful.Q: How do I store leftover Filipino Chicken Adobo?
A: Refrigerate in a sealed container for up to three days. It reheats well on the stove or microwave.Q: Can I use chicken breasts instead of thighs?
A: You can, but thighs stay juicier and more tender with vinegar cooking. Breasts may dry out with long simmering.Q: How sour is Filipino Chicken Adobo?
A: The vinegar gives it a tangy kick, balanced by soy sauce and sugar. You can adjust the vinegar quantity to suit your taste.Q: Is Filipino Chicken Adobo gluten-free?
A: If you use gluten-free soy sauce or tamari, it can be gluten-free. Check your soy sauce brand.
If you’d like to see more takes on Filipino Chicken Adobo, here are some great ones to check: The Kitchn’s savory bowl, and Serious Eats’ Filipino-style braised chicken recipe.
The Final Word
Filipino Chicken Adobo is one of those recipes that becomes part of the family story. My Filipino Chicken Adobo tips:
- Always marinate your chicken for deeper flavor.
- Don’t skip browning the chicken for better color and taste.
- Simmer gently to keep chicken tender and sauce rich.
Over time, I’ve made versions with extra garlic, coconut milk, and even added pineapple for a sweet twist. My kids love the classic soy sauce chicken version, while my husband is a fan of the coconut milk variation. It’s fun to adapt this Filipino stew depending on what my family’s craving.
I hope you give this Filipino Chicken Adobo a try. It’s approachable and satisfying, perfect for making your family’s mealtime feel special with minimal fuss. Cooking this meal can be a great win for busy home cooks looking for flavor and comfort.
If you want to widen your family’s soupy dinner options, check out Momsgate’s chicken Alfredo soup or chili’s chicken enchilada soup recipes for variety. Happy cooking!
Filipino Chicken Adobo
Filipino Chicken Adobo is a classic tangy and savory stew made with marinated chicken simmered in vinegar, soy sauce, garlic, and spices for a rich, comforting flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Filipino
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2 tbsp cooking oil
- 1 tbsp brown sugar (optional)
- Salt to taste
Instructions
- In a large bowl, combine soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Add chicken and marinate for at least 30 minutes.
- Heat oil in a large skillet over medium heat. Remove chicken from marinade (reserve marinade) and brown chicken pieces on all sides, about 5 minutes.
- Pour reserved marinade into the skillet. Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes until chicken is tender and sauce is reduced.
- Add brown sugar if desired and adjust salt to taste. Simmer for another 5 minutes.
- Remove from heat and serve hot with steamed rice.
Notes
For deeper flavor, marinate the chicken overnight. Serve with jasmine rice or steamed vegetables for a complete meal.