Filipino Adobo Chicken Recipe

I love preparing my version of Adobo Chicken using succulent chicken pieces simmered in a rich mix of soy sauce, vinegar, garlic, and bay leaves. This twist on a classic dinner meats ideas fills the kitchen with a deep, inviting aroma that hints at the bold, layered flavors waiting inside.

I recently made my take on Filipino Adobo Chicken and wanted to share how its become one of my favorite dinner recipes. I start off by using 2 to 3 lbs of chicken pieces (thighs and drumsticks are best) and marinating them in a mix of 1/2 cup soy sauce and 1/2 cup vinegar—trust me, this combo really makes the chicken pop with flavor.

I toss in about 6 to 8 garlic cloves, 3 bay leaves, and 1 tsp whole peppercorns along with 1 cup water and a splash of 1 tbsp of cooking oil to get that perfect braised tenderness. I also add salt to taste.

This dish often reminds me of European dinners and even some easy Spanish meals. I love how its simple yet versatile enough for lunch recipes or even catering events where you might desire a crusty twist on classic dinner meats.

This Adobo Chicken is sure to surprise your taste buds!

Why I Like this Recipe

I love how easy and forgiving this recipe is. I can throw everything together pretty fast and still end up with a dish that’s full of flavor.
I really like the tangy mix of soy sauce and vinegar. It gives the chicken a delicious zing that isn’t too overbearing, and I feel like it brings out the best in every bite.
The garlic and bay leaves make it super aromatic too, which fills the whole kitchen with this inviting smell that reminds me of home-cooked meals from my childhood.
I also appreciate that even if I mess up a bit or add too much salt, this dish is pretty tough so it usually turns out great anyway.

Ingredients

• Chicken: Rich in protein for building muscles and gives the dish a hearty base.
• Soy sauce: Salty and umami flavor that helps deepen the taste, but watch salt intake.
• Vinegar: Provides a tangy kick that balances the savory flavors with a bit sour taste.
• Garlic: Boosts flavor and has antioxidant properties, making it a healthy ingredient.
• Bay leaves: Add a subtle herbal aroma that elevates the dish’s overall complexity.
• Peppercorns: Give a mild spice touch to lift the flavors without overpowering them.
• Cooking oil: Helps brown the chicken adding rich flavor and smooth texture though in moderation.

Ingredient Quantities

• 2 to 3 lbs chicken pieces (thighs and drumsticks work best)
• 1/2 cup soy sauce
• 1/2 cup vinegar (white or cane vinegar)
• 6 to 8 garlic cloves, crushed
• 3 bay leaves
• 1 tsp whole peppercorns
• 1 cup water
• 1 tbsp cooking oil
• Salt to taste

How to Make this

1. Rinse and pat dry the chicken pieces. In a bowl, mix the chicken with half a cup of soy sauce, half a cup of vinegar, crushed garlic, and bay leaves. Let it marinate for at least 30 minutes.

2. Heat a tablespoon of cooking oil in a large pan over medium heat.

3. Once the oil is hot, add the chicken pieces and sear them until they get a nice brown color on all sides.

4. After browning, dump in the marinade along with one cup of water. Stir in the whole peppercorns and add salt to taste.

5. Bring the mixture to a boil, then reduce the heat to a simmer.

6. Cover the pan and let it simmer for about 30 to 40 minutes, stirring occasionally so the sauce doesn’t stick.

7. If you want the sauce thicker, remove the cover during the last few minutes to let some of the liquid evaporate.

8. Check the seasoning and adjust the salt if needed.

9. Once the chicken is tender and the sauce has thickened slightly, take it off the heat and serve hot.

Equipment Needed

1. Large mixing bowl – needed to combine the chicken with soy sauce, vinegar, garlic, and bay leaves
2. Measuring cups – for accurately measuring the soy sauce, vinegar, and water
3. Paper towels – used to pat the chicken dry before marinating
4. Cutting board and knife – for crushing and prepping the garlic cloves
5. Large pan with a lid – essential for searing and simmering the chicken so the flavors meld
6. Spatula or tongs – to turn the chicken pieces during searing and stirring
7. Spoon – used for stirring in the marinade and other ingredients
8. Stove – required to heat the pan and cook the dish

FAQ

Filipino Adobo Chicken Recipe Substitutions and Variations

• If you don’t have soy sauce, try using coconut aminos. It’s a bit sweeter and less salty.
• If you ran out of white or cane vinegar, apple cider vinegar can work too; it’ll give a slightly different tang.
• You can swap fresh garlic cloves with a good quality garlic paste if you’re pressed for time.
• Instead of bay leaves, a pinch of dried thyme or oregano might do the trick.
• Instead of plain water, low-sodium chicken broth could add more depth of flavor.

Pro Tips

1. Try letting the chicken marinate for longer if you can; it gives the meat a lot more flavor and makes it extra tender.
2. Be patient when browning the chicken in oil coz a good sear really seals in the juices, so dont rush it.
3. Keep an eye on the sauce while it simmers so it doesnt stick or burn; stirring every now and then helps a lot.
4. If you want a thicker sauce, remove the cover in the last few minutes of cooking, but make sure to watch it closely.