Filipino Chicken Adobo (Authentic, Easy & Flavor-Packed!)

Experience the magic of the Philippines’ national dish with this authentic, foolproof Filipino Chicken Adobo recipe that transforms simple pantry ingredients into pure comfort food gold.

There’s something almost mystical about the way soy sauce, vinegar, and garlic come together in a Filipino kitchen. I still remember the first time I watched my Tita Rosa make her famous adobo – the way she’d eyeball the measurements, taste-test with a wooden spoon, and somehow create the most incredible sweet-savory glaze that made everything else on the table seem secondary.

That was fifteen years ago, and I’ve been chasing that perfect balance ever since. After countless Sunday dinners, recipe swaps with Filipino friends, and more than a few kitchen disasters, I finally cracked the code.

This isn’t just another adobo recipe – it’s the one that’ll have your neighbors asking what smells so incredible, and your family begging you to add it to the weekly rotation.

Why This Is the Best Filipino Chicken Adobo Recipe

• Browning the chicken builds deep, caramelized flavor
• Toasting garlic, onions & bay leaves in chicken fat adds layers of aroma
• Oyster sauce (my secret weapon) brings rich umami depth
• Optional broil step for crispy, caramelized skin

Ingredients for Filipino Chicken Adobo

For the Chicken

• 3 lbs bone-in chicken thighs or drumsticks (best for juicy results)
• 1 tablespoon neutral oil (vegetable or canola)

For the Adobo Sauce

• ½ cup soy sauce (Filipino brands like Silver Swan are ideal, but any works)
• ½ cup cane vinegar (or substitute white, apple cider, or rice vinegar)
• 5 garlic cloves, smashed
• 1 small onion, sliced into half-moons
• 3 bay leaves (fresh or dried)
• 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce (optional, but highly recommended)
• ½ cup water

For Serving

• Steamed white rice (non-negotiable 🍚)
• Green onions, thinly sliced
• Lime or calamansi wedges (optional)

Step-by-Step: How to Make Authentic Filipino Chicken Adobo

Step 1: Marinate the Chicken (20–30 minutes)

Combine chicken, soy sauce, vinegar, garlic, and bay leaves in a large bowl. Toss well and marinate for at least 20 minutes (overnight for deeper flavor).

Step 2: Brown the Chicken (8–10 minutes)

Heat oil in a Dutch oven. Remove chicken from marinade (save marinade) and sear until golden on both sides. Transfer to a plate.

Step 3: Toast the Aromatics (3–4 minutes)

In the same pot, sauté onion, garlic from marinade, peppercorns, and bay leaves until fragrant and slightly softened.

Step 4: Build the Sauce (2 minutes)

Pour in the reserved marinade. Add water, brown sugar, and oyster sauce. Scrape up browned bits from the pan.

Step 5: Simmer the Chicken (25–30 minutes)

Return chicken to the pot. Simmer uncovered, turning occasionally, until the chicken is tender and the sauce reduces into a glossy glaze.

Step 6: Optional Crisping Step (5 minutes)

Transfer chicken to a baking sheet, brush with sauce, and broil 2–3 minutes per side for crispy, caramelized skin.

Step 7: Serve

Serve your Chicken Adobo over rice, or pair it with a light dessert like our Easy Chocolate Cake

Filipino Chicken Adobo Recipe Card

Prep Time: 15 mins
Marinate Time: 20 mins (or overnight)
Cook Time: 35 mins
Total Time: ~1 hr 10 mins
Servings: 4–6

Ingredients

(see full list above)

Instructions

1. Marinate chicken with soy sauce, vinegar, garlic, bay leaves (20 mins).
2. Brown chicken, set aside.
3. Toast aromatics in the pot.
4. Add marinade, water, sugar, oyster sauce. Stir.
5. Return chicken, simmer uncovered 25–30 mins.
6. Optional: Broil chicken for crispy skin.
7. Serve over rice with sauce and garnish.

Nutrition (per serving, based on 6 servings)

• Calories: 420
• Protein: 34g
• Fat: 25g
• Carbs: 12g
• Sodium: 1450mg

Variations of Filipino Chicken Adobo

• Adobo sa Gata (with coconut milk) – stir in ½ cup coconut milk in the last 5 minutes
• Pork Adobo – swap chicken for pork shoulder or belly; simmer longer (45 mins)
• Instant Pot Adobo – pressure cook 15 mins, reduce sauce on sauté mode
• Extra Garlicky Adobo – double the garlic for bold flavor

Storage & Make-Ahead Tips

• Store in fridge up to 5 days (flavor improves overnight!)
• Freeze up to 2 months; thaw in fridge, reheat gently
• Leftover sauce = gold → drizzle on rice, fried eggs, or veggies

Filipino Chicken Adobo FAQs

What vinegar is best for adobo?
Cane vinegar is traditional, but white vinegar, rice vinegar, or apple cider vinegar work well.

Can I use chicken breast?
Yes, but simmer only 10–12 minutes to prevent dryness.

Is chicken adobo better the next day?
Absolutely. The sauce mellows and deepens in flavor overnight.

Can I double this recipe?
Yes! Just brown chicken in batches to avoid overcrowding.

Final Thoughts on Filipino Chicken Adobo

This Filipino Chicken Adobo recipe isn’t just about cooking — it’s about creating memories, sharing culture, and turning simple pantry staples into extraordinary comfort food.

Make this once, and you’ll see why adobo isn’t just a dish — it’s a tradition that has captured hearts far beyond the Philippines.