Filipino Chicken Adobo

Every Filipino family has a recipe for chicken adobo. As the unofficial national dish of the Philippines, Filipino adobo recipes can vary from household to town to region. It’s the kind of versatile dish that can go from feeding the family a weeknight meal to a weekend dinner with friends.

The tangy, sour-salty stew starts with browning bone-in chicken thighs, then simmering them with pantry staples like vinegar and soy sauce. While some recipes might include ginger or coconut milk, ours represents the classic Filipino chicken adobo: juicy chicken with a tangy sauce.

Filipino adobo is great with fluffy white rice or mashed potatoes, anything to sop up the delicious sauce. Bonus: Adobo tastes better days later (if there are any leftovers).

What is Filipino adobo?

There are many versions of adobo from around the world, including Puerto Rico, Mexico and South America. Traditional Filipino adobo is made with vinegar, garlic, pepper and bay leaves. It’s a flavorful dish with a mildly sweet, tangy garlic and soy flavor. One of the more indispensable ingredients is vinegar. In the Philippines, vinegar has been used for centuries as a seasoning and a preservative. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.

The term adobo refers to the cooking method, from the Spanish word adobar, which means “to marinate.” Filipino adobo involves browning the meat first, then adding the rest of the ingredients to simmer together. I grew up seeing my mother make a stockpot of chicken adobo weekly.

Filipino Chicken Adobo Ingredients

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• Chicken thighs or drumsticks: The best cut of chicken for Filipino adobo is dark meat. Bone-in, skin-on thighs and drumsticks match intensity of the tangy sauce and bold flavors.
• Vinegar: This recipe calls for white vinegar, though I often use cider vinegar for its mild, tangy fruitiness. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.
• Garlic: You want to use a whole head of garlic, which yields about 8 to 10 cloves. No need to chop it; just smash it, then remove and discard the skins. Here’s how to peel garlic in five different ways.
• Black pepper: This is an important ingredient to adobo because it adds depth and spice to the stew. Freshly ground coarse black pepper is best.
• Bay leaf: Dried bay leaves have a distinct flavor, and they enhance the taste of the sauce. I like the flavor, so I use two leaves, but one will suffice.
• Soy sauce: Soy sauce brings a hint of umami and seasoning to the adobo. Chinese brands are traditionally made with all soybeans. I use a Filipino brand like Silver Swan for this recipe.

Directions

Step 1: Marinate the chicken

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In a shallow, nonreactive container, combine the vinegar, soy sauce, garlic, salt, pepper and bay leaf. Add the chicken. Cover and marinate in the refrigerator for 20 to 30 minutes. Drain the chicken, reserving the marinade. Pat the chicken dry.

Editor’s Tip: For more flavor and depth, you can marinate the chicken for up to 12 hours or overnight in the fridge.

Step 2: Cook the chicken

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In a large skillet, add the oil, and heat over medium-high heat. When it’s hot enough, cook the chicken pieces, turning them over to brown evenly on all sides.

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To the same stockpot, add the water and reserved marinade. Bring everything to a boil, then simmer, uncovered, until the chicken is no longer pink and the sauce is slightly reduced. This should take 20 to 25 minutes.

Editor’s Tip: Use a digital thermometer to check the temperature of cooked chicken. Chicken thighs and drumsticks are done when the thermometer reaches 175°F.

Step 3: Plate and serve

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Before serving, remove and discard the bay leaf. Serve warm with steamed rice and a vegetable side dish.

Editor’s Tip: If you want the sauce to reduce even more, remove the chicken pieces, and simmer the sauce until it’s thickened. Replace the chicken in the sauce, and serve.

How to Store Filipino Chicken Adobo

The Filipino chicken adobo tastes better even days after. Store in nonreactive covered containers in the refrigerator for up to three or four days. Thanks to the acidity from the vinegar, it lasts longer than most other cooked chicken dishes.

Can you freeze chicken adobo?

Chicken adobo can be frozen for one to two months. Let it cool completely, then store in freezer-safe containers in the freezer. To serve, let it thaw in the refrigerator overnight, then reheat gently in the microwave or on the stovetop.

Can you make chicken adobo ahead of time?

Yes, Filipino adobo can be cooked ahead of time. The flavors of garlic and vinegar actually meld better and make the meat taste superb even days after. After it’s cooked and cooled, store the chicken in the sauce in the refrigerator. Reheat it gently on the stove until the internal temperature of the chicken registers 165°.

What to Do with Leftover Chicken Adobo

• Adobo fried rice: Use the drippings, and in the same saucepan where the adobo was cooked, stir-fry about 2 cups leftover refrigerated rice. Season and serve.
• Crisp adobo flakes: Shred leftover meat into thin tendrils. Deep-fry in hot vegetable oil until they are crisp flakes, two to three minutes. Drain on paper towels. Add to soups or salads, or enjoy with garlic fried rice.
• Adobo sandwiches: Shred the chicken adobo into thin strips. Fill dinner rolls or Filipino pandesal buns with adobo, then top with sliced tomatoes and cucumbers.

Filipino Chicken Adobo Tips

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What do you serve with chicken adobo?

Most Filipino dishes are served with steamed rice, a staple in Asian meals. Chicken adobo can be served with rice and vegetable side dishes. Learn how to make perfectly fluffy rice every time.

Can you marinate chicken adobo overnight?

Our recipe calls to marinate the chicken for just 30 minutes, but you can marinate chicken adobo for at least six hours, or overnight, so the liquid seasons the chicken.

Can you make chicken adobo with chicken breast?

The Filipino chicken adobo can be made with any chicken cut, whether bone-in or not. Chicken breast for adobo makes a delicious meal. If you use boneless skinless chicken breast, marinate and cook for less time, or it will get tough.