Filipino Adobo Chicken Recipe

I’m excited to share my version of Adobo Chicken using tender chicken pieces, garlic, soy sauce, vinegar, and bay leaves. The kick from whole peppercorns and a hint of sugar creates tang. I think of this dish as one of my favorite easy Spanish dishes, offering rich, intriguing flavors.

I gotta tell you, this Filipino Adobo Chicken is one of my absolute favorites. I get my hands on 2 lbs chicken pieces—drumsticks and thighs work great—and marinate them in 1/2 cup soy sauce and 1/2 cup white vinegar.

Then I toss in 6 cloves of smashed garlic, a tablespoon of whole peppercorns, and 3 bay leaves for that punch of flavor. A cup of water helps it simmer all day, while a teaspoon of sugar (if you’re feeling fancy) adds a subtle balance to the tang.

I’ve whipped up similar recipes when I’m in the mood for dinner meats ideas or crave the robust character of a crusty chicken dish, and honestly, it’s easily one of my go-to meals. The beauty of this dish is its versatility—whether for a casual dinner, a lunch recipe, or even an individual catering idea, it’s bound to impress.

Enjoy giving it a try!

Why I Like this Recipe

I really love this adobo chicken recipe for a bunch of reasons. First off, the marinade is insanely flavorful; I love how the soy sauce, vinegar, garlic and peppercorns come together to give the chicken both a tangy kick and a savory depth that makes every bite exciting. Second, I appreciate that it’s super simple to prepare. Even if I’m in a rush or not feeling super creative, tossing the chicken in that mixture and letting it sit before browning it in the pan makes it a no-fuss meal that still tastes amazing. Third, the slow simmer ensures the chicken gets really tender and falls right off the bone each time. Lastly, this dish always reminds me of special family dinners; there’s something comforting about the aroma as it cooks, and it always manages to put a smile on my face when I dig in.

Ingredients

• Chicken pieces give lots of protein and flavor, they are tender and really tasty.
• Soy sauce adds a savory umami taste and a bit of saltiness which balance flavors.
• Vinegar gives a tangy sour kick that cuts through the rich marinade, enhancing the dish.
• Garlic brings a strong aroma and beneficial antioxidants while making it extra flavorful.
• Bay leaves offer a subtle earthy essence that deepens the overall taste of the adobo.

Ingredient Quantities

• 2 lbs chicken pieces (drumsticks and thighs work great)
• 1/2 cup soy sauce
• 1/2 cup white or cane vinegar
• 6 cloves garlic, roughly smashed
• 1 tablespoon whole peppercorns
• 3 bay leaves
• 1 cup water (you can adjust as needed)
• 1 teaspoon sugar (optional but helps balance out the tang)
• Salt to taste

How to Make this

1. In a large bowl, mix the soy sauce, vinegar, roughly smashed garlic cloves, whole peppercorns, bay leaves, water, sugar and a pinch of salt.

2. Add the chicken pieces to the bowl and toss them so they get evenly coated with the marinade. Let it sit for at least 30 mins or even longer if you got time.

3. Heat a bit of oil in a large pan over medium heat, then add the marinated chicken pieces. Do not discard the marinade.

4. Brown the chicken pieces on all sides, about 3-5 mins per side, until you get a nice golden color.

5. Pour in the leftover marinade along with any juices, bring it to a boil.

6. Once it boils, reduce the heat to a simmer and let it cook for around 30-40 mins, or until the chicken is tender and fully cooked.

7. During simmering, stir occasionally and check if you need to add more water if it’s getting too dry.

8. Taste the sauce and adjust with salt if needed, then serve your adobo chicken with rice. Enjoy!

Equipment Needed

1. Large mixing bowl for marinating chicken
2. Measuring cups and spoons so you get the right amount of soy sauce, vinegar, water, etc
3. Knife and cutting board for smashing the garlic cloves
4. Large pan to brown and simmer the chicken
5. Spatula or tongs to flip the chicken pieces
6. Stove to heat your pan and cook the chicken

FAQ

Filipino Adobo Chicken Recipe Substitutions and Variations

• For soy sauce, you can use coconut aminos if you want a slightly sweeter, less salty option
• If you dont have white or cane vinegar, try using apple cider or rice vinegar which give a nice tang
• Instead of fresh garlic, you can use garlic powder or dried garlic flakes in a pinch
• If you’re low on bay leaves, a smidge of dried oregano can add a similar herby flavor

Pro Tips

1. Try marinating the chicken for at least an hour, even overnight if you can, so that all the flavors really seep in—trust me, it makes a big difference.
2. Don’t rush browning the chicken; letting it get a nice golden color on all sides adds an extra layer of flavor to your sauce.
3. Keep an eye on the liquid as it simmers; if it gets too thick, add a splash more water to make sure every piece stays tender and juicy.
4. Taste your sauce at the end and adjust the salt or even a bit more sugar if needed, because the balance can really change depending on how long you marinate or the type of vinegar you use.