Filipino Chicken Adobo Recipe

Filipino Chicken Adobo is a super popular Filipino dish and is often referred to as the national dish. I was first introduced to chicken adobo by a college friend, and I love it! Today, I’d like to share with you my version in 3 easy steps.

Filipino Chicken Adobo

Serving: 5
Prep time: 5 minutes
Marinate time: 1 hour to overnight
Cook time: 1 hour

Ingredients:
5 pieces (3 pounds) chicken thighs, bone-in, skin-on
½ cup Filipino white vinegar (sarap-asim), or replace with others
½ cup Filipino soy sauce (sarap-linamnam), or replace with others
12 cloves garlic, peeled, smashed
1 tablespoon oil
1 cup water
2 teaspoons whole black peppercorns
4 pieces bay leaves

Filipino Chicken Adobo Instructions

1. Marinate the chicken:

• In a large bowl, combine the chicken thighs, vinegar, soy sauce, and garlic. Mix well and marinate for at least 1 hour, or overnight for deeper flavor.

2. Pan-fry the chicken:

• Heat oil in a pot over high heat. Add the marinated chicken and pan-fry until lightly browned on both sides, about 5 minutes total.

3. Braise the chicken:

• Pour the remaining marinade into the pot. Add water, whole peppercorns, and bay leaves. Bring to a simmer.
• Reduce to medium-low heat, cover, and braise for about 45 minutes until the chicken is fully cooked and tender.
• Uncover and simmer for an additional 5 minutes to reduce the sauce to your desired thickness. The chicken should reach an internal temperature of at least 165°F (74°C). Serve and enjoy!

Tips & notes

• Vinegar: Filipino white cane vinegar gives the most authentic flavor, but you can use distilled white vinegar in a pinch.
• Marinating overnight: Deepens the flavor and makes the chicken extra tender.
• Optional additions: Some like to add onions or a pinch of sugar—feel free to experiment!