Chicken Adobo: Filipino Adobo

Chicken Adobo is the heart and soul of Filipino cuisine—a savory, tangy, and slightly sweet stew made with tender chicken simmered in a mix of soy sauce, vinegar, garlic, and spices.

What is Chicken Adobo?

Chicken Adobo is a traditional Filipino dish that traces its roots to the country’s rich culinary heritage. Its name comes from the Spanish word “adobar,” meaning “to marinate,” but the dish itself predates Spanish colonization. At its core, Chicken Adobo involves braising chicken in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The result? A dish that’s equal parts tangy, savory, and aromatic, with melt-in-your-mouth chicken as the star.

Tips and Tricks for the Perfect Chicken Adobo

• Choose the Right Cut of Chicken
• For the best results, use bone-in, skin-on chicken thighs and drumsticks. These cuts stay tender and juicy during braising.
• Marinate for Maximum Flavor
• Let the chicken marinate in the soy sauce and vinegar mixture for at least 30 minutes—or overnight if possible—for deeper flavor penetration.
• Sear the Chicken First
• Browning the chicken in hot oil before braising adds depth and enhances the dish’s flavor profile.
• Don’t Stir Too Much
• When simmering, resist the urge to stir frequently. This allows the vinegar to cook off properly, ensuring the sauce develops its signature balance of flavors.
• Adjust to Taste
• Every family has its own adobo recipe. Don’t be afraid to tweak the vinegar-to-soy sauce ratio or add a pinch of sugar for a sweeter note.

Popular Variations of Chicken Adobo

While the classic recipe is beloved, there are several variations you can try:

Omit the soy sauce and rely solely on vinegar, garlic, and spices for a lighter, tangier version.

Adobo sa Gata (with Coconut Milk)

Add creamy coconut milk to the sauce for a richer, more indulgent version.

Spicy Adobo

Toss in chili peppers or add a dash of hot sauce for a fiery twist.

Adobo Flakes

Shred leftover Chicken Adobo and fry it until crispy. This variation is perfect as a topping for rice or as a crunchy snack.

Adobong Puti (White Adobo)

Omit the soy sauce and rely solely on vinegar, garlic, and spices for a lighter, tangier version.

How to Serve Chicken Adobo

Chicken Adobo is best enjoyed over steamed jasmine rice, which soaks up the flavorful sauce beautifully. Pair it with:

• Sautéed Vegetables: A side of garlic kangkong (water spinach) or sautéed green beans complements the dish well.
• Eggplant Salad: A smoky eggplant salad (ensaladang talong) adds a refreshing contrast to the rich adobo.
• Pickled Papaya (Atchara): This sweet and tangy condiment balances the bold flavors of adobo.

How to Store Chicken Adobo

Chicken Adobo’s flavor deepens as it sits, making it an excellent make-ahead dish. Here’s how to store it properly:

• In the Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
• In the Freezer: Freeze Chicken Adobo in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much.

Still Hungry! Try these other Chicken Recipes:

• Chicken Paprikash
• Chicken Tetrazzini
• Honey Garlic Chicken
• Spinach Stuffed Chicken Breast

Why Chicken Adobo is Worth Trying

Chicken Adobo is more than just a dish—it’s a culinary experience that tells the story of Filipino culture and history. Whether you stick to the classic recipe or experiment with variations, this dish is sure to become a favorite in your household.