Filipino Adobo Chicken

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Filipino Adobo Chicken, the national dish of the philippines is the most delicious chicken braised in vinegar, soy sauce and lots of garlic.

This easy, savory chicken dish has become a staple in my home. As it simmers, your kitchen fills with an intoxicatingly sweet and sour aroma that will leave you excited to eat. Not only is it so simple to make, with just 7 ingredients, it’s also incredibly flavorful, and my kids love it! More of my favorite, easy-to-make chicken dishes are these Braised Chicken Thighs with Mushrooms and Leeks and Chicken Thighs with Shallots in Red Wine Vinegar.

My friend Liren of Kitchen Confidante graciously shared her family’s Filipino chicken adobo recipe with me, which I slightly modified to reduce the fat. It has since become a staple in my house. We serve the adobo chicken over white, fluffy rice to make it a complete meal.

What is Filipino adobo sauce made of?

Soy Sauce: I like to use low-sodium soy sauce, but regular works too.
Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used.
Garlic: Crush a small head of garlic – about eight garlic cloves.
Peppercorns: Grind six black peppercorns with a mortar and pestle. If you don’t have whole peppercorns, use about a quarter teaspoon of black pepper.
Bay Leaves: You’ll need four bay leaves for extra flavor.
Jalapeño: Chop one jalapeñ If you want an extra kick, leave in the seeds and ribs, or remove them for a milder dish.
Water: Add a half cup of water to the pot when you simmer the chicken.
Chicken Pieces: Remove the skin from 8 chicken drumsticks. Thighs also work. I prefer using dark meat, but if you really want white meat, I’d use bone-in chicken breasts. I remove the skin to make this healthier, but if you prefer skin-on chicken, it will work fine.

How to Make Filipino Chicken Adobo

Marinate the chicken in vinegar, soy sauce, garlic, jalapeño, and pepper overnight. If you’re pressed for time, just marinate it for 4 hours, and it’ll still be delicious.
Simmer: Put the drumsticks, water, bay leaves, and pour the marinade into a deep large skillet or Dutch oven, cover the pot, bring it to a boil and cook on medium-low heat for about 45 minutes.
Reduce: Remove the lid and cook for about 15 minutes until the sauce reduces.
Serve: Discard the bay leaves and serve the chicken adobo with rice.

How to Reheat Chicken Adobo

Leftover chicken will last refrigerated for up to four days. To reheat it, microwave it until warm. You can also freeze it for up to 3 months and thaw it overnight in the fridge.

Variations:

Protein: The adobo sauce would also be great on pork shoulder or lean pork center loin. Check out my slow cooker adobo pulled pork recipe here.
Soy Sauce: Use coconut aminos if you’re paleo or tamari if you’re gluten-free.
Vinegar: Swap apple cider for rice vinegar.
Acidity: If the sauce is too sour for you, add a tablespoon of brown sugar or honey to balance it.
Pressure Cooker: I’ve gotten a lot of questions about cooking this Filipino chicken adobo in the Instant Pot. I always make it on the stove, but you could try cooking it on high pressure using the poultry button for 25 minutes.

More Chicken Recipes You’ll Love

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 10 mins

Yield: 4 servings

Serving Size: 2 drumsticks

Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
Put chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
Remove the cover and cook an additional 15 minutes, until the sauce reduces.
Discard bay leaves and serve over rice if you wish.

Last Step:

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Serving: 2 drumsticks, Calories: 175 kcal, Carbohydrates: 5 g, Protein: 27 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 105 mg, Sodium: 820 mg, Fiber: 0.5 g

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