Name: Filipino Adobo Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 1 whole chicken, cut into pieces; 1/2 cup soy sauce; 1/2 cup vinegar; 1 onion, peeled and sliced; 6 cloves garlic, minced; 2 bay leaves; 1/2 teaspoon black peppercorns; 1 teaspoon sugar (optional); 1 cup water; 2 tablespoons vegetable oil; Salt to taste

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A savory and tangy Filipino classic, this Filipino Adobo Chicken recipe delivers bold, comforting flavors in every bite. With tender chicken slowly simmered in a rich mixture of soy sauce, vinegar, garlic, and spices, this dish is as easy to make as it is satisfying. Whether I’m cooking for a busy weeknight or a weekend family meal, this recipe never fails to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken, cut into pieces

½ cup soy sauce

½ cup vinegar

1 onion, peeled and sliced

6 cloves garlic, minced

2 bay leaves

½ teaspoon black peppercorns

1 teaspoon sugar (optional)

1 cup water

2 tablespoons vegetable oil

Salt to taste

Directions

I start by combining the chicken pieces, soy sauce, vinegar, onion, garlic, bay leaves, black peppercorns, and sugar in a large bowl. I toss everything together to coat the chicken well and let it marinate for at least 30 minutes—or overnight for deeper flavor.

In a large pot, I heat vegetable oil over medium heat and add the marinated chicken. I sauté it for about 5–7 minutes, turning the pieces occasionally until they’re lightly browned.

I pour in the remaining marinade along with water, bring it to a simmer, then reduce the heat.

I cover the pot and let it cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the sauce slightly thickens. If the sauce tastes too strong, I simply add a bit more water to balance it out.

I season with salt if needed and serve it hot over steamed rice.

Servings and timing

This recipe serves 4 people.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: Approximately 315 kcal per serving

Variations

I sometimes use chicken thighs or drumsticks instead of a whole chicken for convenience and extra juiciness.

For a richer sauce, I’ve added coconut milk—it adds a creamy touch that works beautifully.

I’ve thrown in some boiled eggs during the last few minutes of simmering for a heartier twist.

A splash of fish sauce can deepen the umami flavor even more.

When I want a spicy kick, I add a few chili flakes or sliced bird’s eye chilies to the marinade.

storage/reheating

I store any leftover Adobo Chicken in an airtight container in the fridge for up to 3–4 days. It actually tastes even better the next day as the flavors continue to develop. For reheating, I warm it in a covered pan over medium heat or microwave it in short bursts, adding a splash of water if the sauce has thickened too much.

FAQs

How do I know when the chicken is fully cooked?

I check if the chicken pieces are tender and no longer pink inside. Using a meat thermometer helps—165°F (75°C) at the thickest part means it’s fully cooked.

Can I make this recipe ahead of time?

Yes, I often make it ahead since it tastes even better after sitting in the fridge for a day. I reheat it gently before serving.

What kind of vinegar should I use?

I usually use cane vinegar or white vinegar for that traditional sharp tang, but apple cider vinegar also works if that’s what I have on hand.

Can I freeze Filipino Adobo Chicken?

Yes, I let it cool completely and store it in freezer-safe containers. It lasts for up to 2 months. I thaw it overnight in the fridge before reheating.

What should I serve with Adobo Chicken?

I like to keep it simple—steamed white rice is the classic pairing. Sometimes, I serve it with garlic fried rice or sautéed greens for variety.

Conclusion

Filipino Adobo Chicken is a timeless dish that brings comfort and flavor to the table with ease. I love how it's both simple and bold, and how every bite feels like home. Whether I stick to the classic version or tweak it with my own twist, it always delivers that perfect balance of savory and tangy goodness.

Recipe:

Filipino Adobo Chicken

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Filipino Adobo Chicken is a classic, savory and tangy dish made with tender chicken simmered in a flavorful blend of soy sauce, vinegar, garlic, and spices. This easy one-pot recipe brings authentic Filipino comfort food to your table with minimal prep and bold, satisfying flavor. Perfect for weeknight dinners or weekend gatherings, it’s a must-try for anyone craving a taste of the Philippines.

Instructions

In a large bowl, combine chicken, soy sauce, vinegar, onion, garlic, bay leaves, peppercorns, and optional sugar. Toss to coat. Marinate for at least 30 minutes or overnight.
Heat oil in a large pot over medium heat. Add marinated chicken pieces and sauté for 5–7 minutes until lightly browned.
Pour in the remaining marinade and water. Bring to a simmer, then reduce heat.
Cover and cook for 25–30 minutes, stirring occasionally, until chicken is tender and sauce is slightly thickened.
Adjust seasoning with salt, if needed. Serve hot over steamed rice.