Filipino Chicken Adobo: Your Ultimate Guide to a Tangy, Flavour-Packed Classic

Let me guess—you’ve heard of Filipino chicken adobo, but you’re not sure whether it lives up to the hype, right? Spoiler alert: it does. In fact, it exceeds the hype. I mean, this dish is basically the Tay Tay of Filipino cuisine—universally loved, totally iconic, and with a sauce so good you’ll want to slather it on everything. And no, I’m not exaggerating.

So, if you’re tired of your regular chicken routine (boring, am I right?), it’s time to level up your dinner game with this tangy, sweet, and utterly savoury Filipino classic. And the best part? You probably already have the ingredients in your kitchen, so you can get cooking without needing a trip to the store. 

The Secret Sauce: Soy, Vinegar, Garlic… and Magic

Now, let’s talk about the magic behind Filipino chicken adobo. The key to this dish lies in the marinade—soy sauce, vinegar, garlic, and sugar. Sounds simple, doesn’t it? But when you combine these ingredients in the right way, you get a sauce with the power to change your life. Seriously. The soy sauce gives it that salty umami depth, while the vinegar adds a zesty tang that’ll make your taste buds do a little happy dance. Garlic brings its usual fragrant, bold punch, and then sugar? Well, sugar does what sugar does best—it adds a touch of sweetness to balance things out.

And let’s not forget the bay leaves. I know what you’re thinking: “Bay leaves? What do they even do?” Well, they add a subtle, herbaceous fragrance that elevates the entire dish. It’s like the chicken went on a flavour vacation and came back with a new passport full of adventure.

Chicken Choices: Drumsticks? Thighs? Wings? Oh My!

Traditionally, Filipino chicken adobo is made with drumsticks or wings. But personally, I’m a die-hard fan of chicken thighs. Why? Well, first of all, they’re juicier than a Hollywood drama. Second, thighs have that perfect balance of tender meat and crispy skin that just screams comfort food. If you’ve ever wondered why chicken thighs are so popular in Filipino cooking, it’s because they know what’s up. 

Now, if you’re in Canada (where it’s either freezing or not, with little in between), a bowl of Filipino chicken adobo will instantly warm you up. And in Australia, when you’re surrounded by beaches and barbecues, this dish still manages to hold its own as the ultimate comfort food. Nothing says “home” like a bowl of chicken adobo and a mountain of rice. You could almost hear your Filipino relatives chanting: “Adobo rice! Adobo rice!”

The Marination Station: Patience, Grasshopper

If you’re thinking about rushing this dish, let me stop you right there. The marinade is where the magic happens. You can marinate your chicken for 20 minutes if you’re in a rush (because sometimes life just happens, right?), but for the real Filipino experience, you should let it soak for at least an hour. And for the ultimate “wow” factor, marinate it overnight. Trust me, the chicken absorbs all the flavours, making every bite a burst of deliciousness.

And if you’re thinking, “But I’m too hungry to wait that long!”—I get you. But remember, good things come to those who wait… especially when it involves Filipino chicken adobo. 

Searing, Simmering, and the Ultimate Sauce

Once your chicken has marinated and absorbed all that flavour goodness, it’s time to sear it. A little browning here and there will give your chicken that golden glow that’ll make everyone at the dinner table feel like they’re at a five-star restaurant. 

Then, you simmer the chicken in the marinade, letting it absorb all those delicious flavours. Twenty minutes later? You’ll have tender, juicy chicken in the most magical sauce, all ready to be devoured. And here’s a pro tip: when the dish is almost done, add the vinegar at the end. That’s the trick to getting that perfect balance between tangy and savoury. Add it too early, and it might overpower everything. You want it to be just right, like that perfect cup of coffee you get at a café… only much better because, well, it’s chicken.

What to Serve With Filipino Chicken Adobo? Rice, Rice, and More Rice!

What goes best with Filipino chicken adobo? That’s right, folks—rice. And not just any rice, but lots and lots of it. Why? Because you need a base to soak up that magical adobo sauce. In fact, I’m pretty sure rice was invented specifically to accompany adobo. If you’ve ever been to a Filipino party, you’ll know what I mean—everyone’s piled their plate high with rice, topped with a generous serving of chicken adobo, and the world is at peace. 

But if you’re watching your carbs or just not in the mood for rice (honestly, who are you?), you could swap it out for cauliflower rice. But let’s be honest, it’s not going to give you that same saucy, umami experience. Adobo and rice? A match made in Filipino heaven.

So, there you have it. Filipino chicken adobo—easy to make, packed with flavour, and guaranteed to make you feel like you’ve just eaten something truly special. Whether you’re in the middle of an Australian summer or braving the Canadian cold, this dish will warm your heart, fill your belly, and probably leave you with a craving for more. Try it today, and you’ll understand why this dish is a Filipino classic that’s beloved around the world. You’re welcome.

Print Recipe

Adobong Manok (Chicken Adobo)

Scrumptious and effortless, this chicken adobo recipe has a heavenly sweet and savoury flavour profile that will have your taste buds dancing.

Prep Time5 minutes mins

Cook Time35 minutes mins

Marinate Time1 hour hr

Total Time1 hour hr 40 minutes mins

Course: Main Course

Cuisine: Filipino

Author: Shena

Ingredients

Chicken & Marinade

• 2 lbs / 1 kg chicken pieces
• ½ cup soy sauce 125ml
• 2 tablespoons sugarcane vinegar 30ml
• 4 cloves garlic minced
• 3 pieces dried bay leaves

For Cooking

• 2 tablespoons cooking oil separated (15ml x2)
• 1 small onion diced
• 2 cloves garlic crushed
• 1 cup water 250ml
• 1 tablespoon brown sugar heaped
• 1 teaspoon whole peppercorn
• 2 tablespoons sugarcane vinegar 30ml

Instructions

Chicken & Marinade

• Combine chicken, soy sauce, vinegar, garlic and dried bay leaves in a large bowl. Mix well. Cover tightly and marinate in the refrigerator for at least 1 hour, or up to 24 hours.

Cooking Method

• Heat 1 tbsp of cooking oil in a pot.
• Remove the chicken from the marinade and place into the pot.
• Sear chicken pieces on both sides, for 1 minute each. Don’t cook chicken all the way through. Reserve the marinade.
• Remove chicken from the pot and set aside onto a plate or in a bowl.
• Heat the remaining oil (1 tbsp) in the same pot.
• Add onions and garlic. Saute for 1-2 minutes until fragrant.
• Place the chicken back into the pot and add the reserved marinade.
• Add water, brown sugar and whole peppercorns.
• Turn the heat up to high, cover the pot and bring to a boil. Boil for 2 minutes.
• Turn the heat down and simmer covered for 20 minutes or until the chicken becomes tender.
• Add vinegar.
• Stir and continue to cook for 5 minutes.
• Turn the heat off.
• Serve hot with steamed rice.

Notes

• The longer you marinate the chicken, the better and more intensified the luscious adobo flavour will be. I usually like to marinate it overnight. However, if you’re short on time, you can get away with a 20 minute marinate. The flavour will just not be as bold.
• Traditionally, chicken drumsticks and wings are used for this recipe. However, I like to use chicken thighs best. The fats in the chicken thighs adds another layer to the flavour profile and makes for a juicier and more tender chicken.
• Again, traditionally regular all purpose soy sauce is used for this recipe. However, if you or your family members have allergies or sensitivities to wheat like we do, you can easily substitute it for  a gluten-free version. Two of my favourites are Kikkoman Gluten-Free Soy Sauce and San-J Tamari Gluten-Free Soy Sauce.