Chicken Adobo recipe, a savory and tangy dish that's deeply rooted in Philippine cuisine

Here’s a detailed and authentic Filipino Chicken Adobo recipe, a savory and tangy dish that's deeply rooted in Philippine cuisine. This version uses chicken, but you can substitute pork or do a mix of both.

Chicken Adobo (Filipino Style)

A savory and tangy dish:

Ingredients:

For the main dish:

·         2 lbs (900 gram) chicken thighs or drumsticks (bone-in, skin-on preferred)

·         1/2 cup soy sauce (preferably Filipino brands like Silver Swan or Datu Puti)

·         1/3 cup cane vinegar (or white vinegar)

·         1 cup water (optional, for adjusting sauce quantity)

·         6 cloves garlic, smashed

·         2–3 bay leaves

·         1 tbsp whole black peppercorns (lightly crushed)

·         1 tbsp brown sugar (optional, for balance)

·         2 tbsp cooking oil

Optional:

·         1 small onion, sliced (not traditional, but adds sweetness)

·         Hard-boiled eggs or potatoes (common regional additions)

Instructions:

Marinate the Chicken:

In a large bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaves and peppercorns.

Mix well and marinate for 30 minutes to overnight in the refrigerator for deeper flavor.

Sauté for Added Flavor:

Heat oil in a large skillet or pot over medium heat.

Remove chicken from marinade (reserve marinade).

Sear chicken pieces until lightly browned on both sides (about 2–3 minutes per side).

Optional: Add onions during sautéing for a sweeter flavor.

Simmer with Marinade:

Pour in the reserved marinade and 1 cup water (adjust for how saucy you like it).

Add brown sugar (optional but recommended for balance).

Bring to a boil, then lower heat to a simmer.

Cook Low and Slow: 

Simmer uncovered for 30–40 minutes, stirring occasionally.

Sauce will reduce and thicken slightly.

Skim off extra oil if desired.

Check that chicken is tender and fully cooked (internal temp 165°F / 74°C).

Reduce Sauce Further

For a thicker, more intense sauce, remove the chicken when tender and reduce the sauce separately.

Return chicken to coat before serving.

Serving:

Serve hot over steamed white rice.

Garnish with green onions or fried garlic if desired.

Garnish with pickled vegetables on the side.

Variations: 

Adobong Puti: No soy sauce, just vinegar and salt.

Spicy Adobo: Add chili peppers or chili oil.

Coconut Adobo (Adobo sa Gata): Add coconut milk near the end of cooking.

Pork Adobo: Use pork belly or shoulder; cook a bit longer for tenderness.

Storage:

Tastes even better the next day!

Store in an airtight container for up to 5 days in the fridge.

Freezes well for up to 2 months.