Savory Filipino Adobo Chicken Your Family Will Love

This Filipino Adobo Chicken is a comforting, family-approved favorite that brings savory garlic and vinegar flavors to your dinner table.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Course: Chicken

Cuisine: Filipino

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

3 pounds Chicken Thighs/Drumsticks Bone-in pieces yield richer flavor and moisture.
1/2 teaspoon Kosher Salt Enhances the overall taste; reduce if using salty soy sauce.

For the Marinade

1/2 cup Soy Sauce Essential for flavor; opt for a Filipino brand for authenticity.
1/3 cup Cane Vinegar Provides that signature tang; rice vinegar serves as a good alternative.
3 tablespoons Oyster Sauce Adds umami; feel free to omit for a lighter dish.

For Flavor

5 cloves Garlic Whole cloves deliver robust flavor; avoid mincing for a milder taste.
3 pieces Dried Bay Leaves Crucial for authentic adobo flavor; don’t skip this!
2 teaspoons Whole Black Peppercorns Offers a subtle spice; ground pepper can be used if in a pinch.

For Cooking

1 tablespoon Neutral Oil (Canola) Ideal for searing; substitute with vegetable or sunflower oil.
2 cups Water Forms the cooking base; adjust for desired sauce richness.

For Serving

4 cups Steamed White Rice The perfect accompaniment, balancing the savory flavors of the chicken adobo.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Start by smashing and peeling 5 cloves of garlic, pat 3 pounds of chicken thighs or drumsticks dry with paper towels, then season them evenly with 1/2 teaspoon of kosher salt.
In a Dutch oven, heat 1 tablespoon of neutral oil over medium-high heat. Add the seasoned chicken pieces and sear for about 6 minutes until golden brown.
In the same pot, add the smashed garlic, 3 dried bay leaves, and 2 teaspoons of whole black peppercorns. Toast these over medium heat for about 30 seconds.
Pour in 2 cups of water, 1/2 cup of soy sauce, 1/3 cup of cane vinegar, and 3 tablespoons of oyster sauce to deglaze the pot. Stir well.
Return the seared chicken back into the pot, cover and bring to a simmer over medium-low heat. Cook for about 20 minutes until chicken is tender.
Preheat your oven to broil. Once done simmering, transfer the chicken to a baking sheet and broil for about 3 minutes on each side.
Serve your Filipino Adobo Chicken over a bed of steamed white rice, drizzled with the savory sauce. Discard bay leaves before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 54gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

This dish becomes even tastier the next day. Store in an airtight container for up to 5 days or freeze for 2 months.

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