filipino chicken adobo

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it&#x27;s like it&#x27;s been slow cooked.

Filipino Chicken Adobo (Flavour Kapow!)

chicken thigh

garlic (, minced)

(85 milliliters) soy sauce

+ 2 tbsp white vinegar

bay leaves (fresh)

tbsp oil (, separated (vegetable, canola or peanut))

brown onion (, diced)

(375 ml) water

brown sugar

black pepper ((sub

green onions/scallions (, sliced (garnish))

Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.

Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.

Remove chicken skillet and set aside.

Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.

Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.

Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.

If the sauce isn&#x27;t thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.

Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

This Filipino Chicken Adobo is a simple, yet delicious stove-top quick chicken recipe. Made so easily in one pot, with just a few everyday simple pantry ingredients, this national dish of the Philippines is sure to become a family favorite! Sweet, sticky and tangy chicken marinated in a marinade that requires a handful of ingredients, seared to perfection then braised until fall-off-the-bone tender.

Chicken Adobo

soy sauce (low sodium)

apple cider vinegar

garlic (chopped, divided)

bay leaves (fresh

chicken thighs (with skin and bones)

vegetable oil

onion

water

green onions (green parts, sliced)

red chili (sliced)

Sear the chicken:

Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.

Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.

Caramelize the onions:

Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.

Braise the chicken:

Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.

Garnish and serve:

Garnish and serve: Serve garnished with green onion and red chilies.

This Slow Cooker Chicken Adobo is packed with flavor, so easy to make and low carb too! This Filipino inspired Adobo will become one of your favorite dinners.

Slow Cooker Chicken Adobo | Keto / Low Carb

chicken thighs

(60 milliliters) Tamari or Soy Sauce or Coconut Aminos

(80 milliliters) apple cider vinegar

tbsp fish sauce

(120 milliliters) UHT coconut cream ((not milk))

garlic (,

tbsp coconut oil (,

bay leaves

¼ tsp ground black pepper

tbsp ground almonds or flour (if you want the sauce

spring onions (, sliced, to garnish)

tbsp desiccated coconut (to garnish, optional)

Trim any excess fat and skin from the chicken thighs.

Marinate the chicken thighs with the soy sauce, vinegar, fish sauce, minced garlic and coconut cream. Mix everything together in a bowl and marinate for 30 minutes or up to two hours (covered in the fridge).

Use tongs to remove the chicken from the marinade, letting it drip off. Reserve the marinade and transfer the chicken onto a paper-lined plate. Pat the chicken dry.

Heat the oil in a skillet or large frying pan and sear the chicken thighs, skin side down, for about five minutes, until the skin is golden. Flip over to the other side and cook for another two minutes. Transfer chicken onto a plate.

Pour the marinade into your slow cooker. Add the chicken, bay leaves and pepper. Cover and cook for 2-3 hours on HIGH setting. I found my chicken cooked really quickly so check the temperature after 1 ½ hours – the chicken is ready when the internal temperature is 75C / 165 F.

If you would like to thicken the sauce slightly you can add a little almond flour (or cornstarch slurry if you don’t mind the carbs).

Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.

https://embed.mediavine.com/videos/n6fsmqjvpi3kpzg75vym

This Slow Cooker Chicken Adobo is so easy and insanely delicious! A great low carb recipe for those following the Keto diet.

Slow Cooker Chicken Adobo

Fall-apart tender chicken in a salty-sour sauce is one of the hallmark dishes of the Philippines, and for excellent reason.

garlic

white wine vinegar

soy sauce

fish sauce

black peppercorns

chicken broth

white rice

cilantro leaves

marinate the chicken

Mix the garlic, vinegar, soy sauce, bay leaves, fish sauce, brown sugar, chile oil and pepper in a large container or a heavy duty sealable bag.   Add the chicken, turn to coat well with the marinade, and seal the container.  Refrigerate from 6 to 24 hours.

cook the chicken

Transfer the mixture to a large (as wide as you have it!) deep skillet or a Dutch oven.   Add the chicken broth and water.  Bring to a boil over high heat, then immediately reduce the heat and simmer, uncovered, until the chicken is cooked and tender, and the liquid has evaporated by about ¾, about 1 hour to 1 hour and 10 minutes.   After the initial boiling, make sure the liquid stays at a gentle simmer, and doesn’t return to a boil. Turn the chicken every 10 to 15 minutes so that it cooks evenly.

remove the chicken and simmer the sauce

When the chicken is cooked through and tender, remove it with tongs (carefully, it should be falling apart tender!) to a plate.  Continue simmering the liquid until it has reduced a bit further, and has slightly thickened.  You should have about 1 ½ cups of sauce.  Return the chicken to the reduced sauce in the pan and turn it to give it a final glazey coating of the sauce.

serve the chicken over rice

Place rice on a serving platter, and place the chicken on top of the rice, pouring any extra sauce over the chicken .   Serve hot, with the fresh cilantro sprinkled on top, if desired.

Tender braised chicken thighs in a tangy flavorful vinegar sauce. Serve it with white rice to soak up all the delicious sauce.

Filipino Chicken Adobo Recipe

chicken thighs (with bones and skin)

white vinegar

olive oil or vegetable oil

onion,

Thai fish sauce or Filipino fish sauce

black pepper

Marinate The Chicken Thighs

Put chicken in a non-reactive bowl or casserole. Combine the vinegar and 1 tablespoon of the chopped garlic and pour it over the chicken, and toss, to coat. Marinate the chicken for 30 minutes, in the fridge or in a cool place. Remove chicken from the marinade, allowing excess liquid to drip back into the bowl, and transfer the chicken to a clean plate. Reserve the marinade.

Brown Chicken

pat chicken dry with paper towels. Heat 2 tablespoons oil over medium heat in a large dutch oven or heavy pot with a lid. Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes. Then turn it and brown it for just a minute on the other side. Transfer chicken to a plate and set aside. Pour out all but 2 tablespoons fat from the pot. (hint: It's easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).

Add Aromatics

Turn the heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.

Braise

Return the chicken to the pot along with any accumulated juices, reserved vinegar-garlic marinade, soy sauce, fish sauce, 1 teaspoon of black pepper, 2 bay leaves and ¼ cup of water. Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color. Serve over rice.

I have heard wonderful things about "ADOBO" but how is it prepared ? would any one share the recipe ?

thanks

I've never had adobo before, and my roommate was raving about how great it is. So i decided to give your recipe a shot. I halved the recipe using only 2 pounds of chicken and followed the cooking time exactly. I'm not sure why but the chicken meat ended up tough. Should I have cooked the chicken longer? 
Other than that the sauce is just divine! Thanks for sharing the recipe!

As a US-born Fil-Am, I've been making Adobong Manok all my life, or at least as far back as my parents would let me at the stove—in fact, I'm eating some right now—and I have to say, like many other beloved dishes, there are as many versions as there are cooks, and in the Philippines, which has 7,000+ islands and a population of almost 100 million people, the variations are practically endless.

In my family, we would never use a 1:3 ratio of soy sauce to vinegar, nor would we ever use white vinegar, unless we happened for some odd reason to run out of a more flavorful type. I prefer Datu Puti Premium Cane Vinegar or Coco Vinegar from the Philippines. but even apple cider vinegar would be better than white vinegar, and I would use a 1:1 ratio of Kikkoman koikuchi (regular) shoyu (Japanese soy sauce) to vinegar. For 4 lbs of chicken parts, 1 cup each is a good start. The fish sauce—patis, in Filipino—is something that I occasionally use, but mostly do not.

But sometimes, I will make my adobo with patis and vinegar—no soy sauce—and other times I will make Adobong Puti (white adobo), and use simply sea salt and vinegar. I don't use onion in chicken adobo, but I do like the hint of extra sweetness in pork adobo, which also can benefit from a little siling (hot chile). Other times, I will throw in a can of coconut milk and make Adobong Manok sa Gata.

Don't be afraid to use too much garlic! The more garlic, the better. It will mellow as it cooks, just like the famous French dish, Chicken with 40 Cloves of Garlic, and any extra garlic in the pot after the chicken is gone will be perfect for making adobo fried rice the next morning for breakfast.

There's really no need for the extra oil in my house, since I never bother browning the chicken before braising. Sometimes, I will briefly broil it after braising. The pepper is traditionally put in whole, but I like it cracked, rather than ground, because I dislike biting into whole peppercorns. Also, feel free to toss in more bay leaves. Even for a small pot of adobo, I often use 4 leaves.

Adobo in my family is always served soupy—Manila-style—without reducing the sauce so there's plenty to pour over your rice, but if you like your sauce reduced, definitely consider using less soy sauce, or it will be too salty. I like to serve my adobo with grilled pineapple, grilled banana, or fresh mango. Philippine Adobo never fails to please, and it is usually a Westerner's first introduction to Filipino cuisine, since it is effectively the national dish. Every person for whom I have ever made has fallen in love with it at first bite. 

Thank you for helping bring the food of my ancestors to a wider audience. With so many Filipinos in the US, you would think Filipino restaurants would be in every town. I live in a rural town of 12000 people, now, and we have at least three Thai restaurants, but even our largest cities in the US often do not boast a single Filipino restaurant.

I was trying to look for a recipe that's similar to my mother in-laws so I could give it to a friend, and I'm too lazy to cook it for her or write it down... so i searched some haha. The thing with food in general is that nobody makes it quite as good as mom does, and adobo definitely being one of those dishes! I could copy her movements exactly but I will never make it like she does, even in the PI, nobody there either! So I was happy to see how close this was to hers. There's not a lot of variation but there sure is in the measurements- she doesn't use onions though. This saves me from having to write down the list and instructions haha thanks! Note- the PI brand soy sauce (I don't remember the name but if you're Filipino or from the PI like my husband and his family you'll know what it is, as one of them) is the absolute best one to use! (It wont let me give it 3 stars, only 3, but I give it 5 for the record!)

Mine is in the oven, and the house smells great. I had to substitute Vietnamese fish sauce(Nuoc Mam Nhi)  but at least it's the good stuff.  Thanks for another great suggestion!

So easy and so delicious! Thanks for sharing!

Hello saw a show that mentioned adobe, happy stumbled across you recipe....delicious my entire family loved it!!!

This sounds incredible! Would love to try making it one day!

Thank you for this website! My wife and I own a Daycare Center. I cook for at least 80 little ones a day and your website is a goldmine for new ideas. They have loved everything I have tried here so far. This is what is on the menu today! I’m sure they will love it!

I really really love this recipe. I've made it twice already and the leftovers have been even better than when I make it the night of. So cool to learn about different cuisines on this blog, and thanks for the lesson about the garlic! Nice and helpful &lt;3

Could I use chicken breast for this recipe? As I have a phobia of bones in food?

The chicken and or pork adobo I know has no carrots or potato in it; only the spices (garlic, bay leaves, black pepper, ginger.) Which one is the iconic Philippine Adobo?

I am from Marikina City Philippines. Our technique for adobo is to cook low heat and simmer the chicken in the vinegar garlic pepper and soy sauce to to make it tender and tasty. Then we  braise the chincken  in high  heat and oil. After it is brown and crispy,  we return chicken with fried oil  to the original sauce to simmer until tender. Try it, too.

A classic Filipino dish. Thank you for posting this recipe. I love it.

I am part Filipino and grew up with my dad making this. He always tried to teach me when I went to visit him but he eye-balled everything. I could never get the ratios right. This is my favorite recipe to make for chicken adobo now! Saving it forever thank you so much!!

I cook delicious adobo differently but I like to try your recipe

I tried it! It's really good. The only change I have made,  is that I lessened the extra oil in the pan after frying.

This Filipino Chicken Adobo recipe has tender, juicy chicken cooked in a tangy, intensely-flavorful sauce that is quick to throw together and delicious served over white fluffy rice.

Filipino Chicken Adobo

rice vinegar ((*see notes))

neutral oil,

yellow onion, (thinly sliced)

bay leaves (preferably fresh)

green onions, (thinly sliced)

white rice (for serving)

In a large bowl, combine the vinegar, soy sauce, and peppercorns. Add the chicken thighs and marinate for at least 20 minutes, or up to overnight.

Heat 1 tablespoon oil over high heat in a large skillet or pot. Remove chicken from the marinade allowing most of the marinade to drip back into the bowl (reserve the marinade). Place the chicken, smooth side down, in the hot pan. Cook undisturbed for 2 to 3 minutes, or until just a bit brown and golden. Flip and cook for only 2 more minutes—do not cook through. Transfer chicken to a large plate.

Reduce heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the onions and garlic and cook until garlic is fragrant and slightly brown, about 2 minutes. (The onions do not need to be brown).

Add the reserved marinade, bay leaves and sugar and bring to a rolling boil, scraping up any browned bits that may have stuck to the bottom of the pan. Once boiling, lower the heat to medium and simmer for 3-4 minutes.

Nestle in the chicken thighs, smooth side down. Lower heat to a simmer, and cook, uncovered, for 10 minutes. Flip the chicken thighs and continue to simmer, occasionally spooning sauce over the top of the thighs, for 10 to 15 minutes, or until sauce has reduced by at least half.

At this point, if the sauce doesn&#39;t seem thick enough, remove the chicken to a plate and continue to cook the sauce until it reduces to your desired consistency. I like it a bit glaze-y but not so thick that I lose too much sauce. Return chicken back to the skillet to warm slightly, if necessary.

Serve immediately with fluffy white rice, passing around extra adobo sauce at the table.

Chicken Adobo. A tender braised chicken dish with a garlicky soy vinegar sauce that is savoury and tangy. So easy to make in less than 30 minutes!

Quick &amp; Easy Tender Chicken Adobo

skin-on bone in chicken thighs

tbsp vegetable oil (any neutral tasting oil)

In a medium size pan, around 8-inches, on medium heat, add oil. Once oil is hot, add onions and cook until translucent.

Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.

Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. (At this point, the sauce will taste very tangy due to the vinegar, but be patient and allow the following simmering process create a tasty well balanced sauce).

Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.

Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.

Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve &amp; enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650489049/roalt8wzksmkk6plns2h.mp4

30-min. Easy Tender Chicken

If you're looking for an easy chicken dinner winner; look no further than this insanely delicious chicken adobo recipe. This traditional dish of the Philippines is such a flavor-forward powerhouse! Sure to be a dish that everyone will love!

Chicken Adobo (Filipino-Style)

chicken drumsticks

garlic,

scallions,

dark brown sugar

rice vinegar

white distilled vinegar

olive oil, vegetable/canola oil

jasmine rice, for serving- optional

In a large bowl, combine the chicken pieces (thighs + drumsticks), crushed garlic, scallions, peppercorns, brown sugar, rice vinegar, distilled vinegar, soy sauce, and bay leaves together. Use your hands (fitted with disposable gloves, if desired) to massage everything together- make sure all of the chicken is submerged.

Cover the bowl with a lid or plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, preferably overnight- because we&#8217;ll need this later on, do not discard the marinade!

In a large dutch oven or braiser/heavy-bottomed pot over medium-high heat, coat the bottom of the pot with 1 tablespoon of oil.

Take a few pieces of chicken out of the marinade, shaking off any excess aromatic bits, and place into the hot pan. Careful not to overcrowd the pan, work in batches. Sear the chicken on all sides until lightly browned/crisp, about 2-3 minutes per side. Then place the seared chicken pieces onto a large plate/baking sheet and set aside. Repeat this process until all of the chicken has been browned, coating the pan with more oil, as needed in between batches.

Once all of the chicken has been browned and is set aside, add the reserved marinade directly into the pot along with all of the aromatics- leave nothing behind. Let the marinade come up to a slight boil and then immediately reduce the heat to low. 

Add the browned chicken pieces back into the pot, spooning a bit of the marinade over the chicken. Then cover the pot with a lid and let the chicken simmer for 30 minutes. Once done, uncover the pot and carefully flip chicken pieces over, basting the chicken with the marinade once more. Cover the pot and let the chicken simmer for another 25- 30 minutes. At this stage, the sauce should have thickened and developed into a more glaze-like texture. 

Remove the bay leaves and serve the chicken adobo with sauce on top of jasmine rice, and garnish with scallions, if desired. Enjoy!

Oh Quin....when is your cookbook coming out!? Soooo.yummy! ❤

Made this tonight using the instant pot.  So good.  I imagine the leftovers are going to be even better.  Family really liked it.

This was sooo good and so doable even with two young children. The whole family loved it. I can’t wait to make it again!

This recipe was superb and very easy. My house smells amazing and everyone went back for seconds. This will be on repeat in our house. Loved it. 

Excellent! I did add a little bit of sugar to the sauce.  It was a little to sour for my taste without it.  I didn't have peppercorns, so used ground black pepper, and just added a decent bit.

This recipe reminds me of my mom’s adobo. It is super good

A classic Filipino chicken adobo made with tender chicken simmered in vinegar, soy sauce, garlic, bay leaves, and peppercorns for a bold, comforting dish.

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Top 10 filipino chicken adobo recipes from across the web

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Top Tags

Filipino Chicken Adobo (Flavour Kap...

Chicken Adobo

Slow Cooker Chicken Adobo | Keto / ...

Chicken Adobo

Filipino Chicken Adobo Recipe

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Quick &amp; Easy Tender Chicken Ado...

Chicken Adobo (Filipino-Style)

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Chicken Adobo Panlasang Pinoy Recip...

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