Name: Filipino Chicken Adobo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 pounds chicken thighs (skin and bone-in (around 7-8 pieces of chicken thighs)); ¼ cup soy sauce; 2 tablespoons vinegar preferably cane vinegar; 1 large onion (sliced); 8 cloves garlic (minced); 3 pieces bay leaf; ¼ teaspoon ground black pepper; Salt (if needed, see tips below)

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The famous Filipino Chicken Adobo is here. A perfect blend of sour and salt. Authentic Chicken Adobo Recipe from my childhood years.

Ingredients for Making Filipino Chicken Adobo:

To make this recipe, you will need:

Chicken thighs, skin and bone-in (around 7-8 pieces)
Soy sauce
Vinegar preferably cane vinegar
Onion
Garlic
Bay leaf
Ground black pepper
Salt (if needed, see tips below)

Instructions for Making Filipino Chicken Adobo:

Combine everything in a large pot or wok, bring to boil.
Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
After 30 minutes or so, remove from heat.
Serve and enjoy.

Tips for Making Filipino Chicken Adobo:

Please be aware that I used the Philippine brand for the soy sauce, which is more on the salty side. Just add some salt to the adobo if you feel like there is not enough salt.

Can I Substitute?

You can substitute vinegar with the same amount of lemon juice.

How to Store:

Place this dish in an airtight container and this dish can be kept in the refrigerator for a week.

What to Serve with Chicken Adobo?

Chicken adobo is traditionally served with rice. You can eat adobo with just vegetables on the side if that is what you prefer.

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Filipino Chicken Adobo

Adelyn Osterhout

The famous Filipino Chicken Adobo is here. A perfect blend of sour and salt. Authentic Chicken Adobo Recipe from my childhood years.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Filipino

Servings people

Calories 778 kcal

Ingredients

▢ 3 pounds chicken thighs skin and bone-in (around 7-8 pieces of chicken thighs)
▢ ¼ cup soy sauce
▢ 2 tablespoons vinegar preferably cane vinegar
▢ 1 large onion sliced
▢ 8 cloves garlic minced
▢ 3 pieces bay leaf
▢ ¼ teaspoon ground black pepper
▢ Salt if needed, see tips below

Instructions

Combine everything in a large pot or wok, bring to boil.
Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
After 30 minutes or so, remove from heat.
Serve and enjoy.

Notes

Please be aware that I used the Philippine brand for the soy sauce, which is more on the salty side. Just add some salt to the adobo if you feel like there is not enough salt.

Nutrition

Keyword Filipino chicken adobo

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