Filipino chicken adobo

    1 hour 20 min

    A tender braised chicken dish from the Philippines. The sauce is made from lots of garlic, fresh ginger, vinegar and soy sauce. Try different flavoured vinegars (apple or red wine) to find the flavour you like the best. You can add sliced fresh chillies if you like a bit of heat. You can marinate the chicken overnight before cooking it for a more intense flavour and colour.

    40 people made this

    Serves: 6 

    • 1 (1.3kg) whole chicken, cut into 8 pieces
    • 125ml soy sauce
    • 180ml vinegar
    • 1 whole bulb garlic, peeled and crushed
    • 2 tablespoons thinly sliced fresh root ginger
    • 2 bay leaves
    • 1/2 tablespoon black peppercorns

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a heavy casserole with a lid. Bring to the boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
    2. Remove chicken from the pot to a serving platter. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

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    Reviews in English (286)


    Pretty good, very strong taste. I made this with 500g chicken and halved the rest of the above ingredients to match smaller amount of chicken, but I found the sauce had nearly all evaporated by the end and the chicken was a bit overdone, so I would reduce the times a bit next time if not using a whole chicken.  -  09 Apr 2017


    This was good. I used 1kg of chicken legs, cider vinegar and habanero* chilli flakes. I found the taste to be a nice balance of sweet, salt and spicy. I'd definitely recommend using flavoured vinegar. *Not authentic but I'd just bought them and wanted to use them!  -  26 Apr 2015


    I'm Filipino & this is my favorite dish! You have to master the soy/ vinegar balance to your taste (sweet, sour, tangy). There are many brands of vinegar (distilled, apple, red wine)& soy sauces (low sodium, black, light)offered with different levels of tartness & saltiness. If you are lucky to live near a Filipino grocery store, my Lola always recommended "Native Vinegar (sugarcane) & Soy" to give it an authentic flavor. You can also cook chicken (dark)& pork(loin)together for this recipe. You should marinate it in the refrigerator overnight or 1-2 hrs. prior to cooking. You can also add whole chilis (yellow) place in the side of the pot, not moving or opening them so that it doesn't dominate the dish. Simmer slowly for it to blend. Don't rush, it won't be as delicious. It's done when the meats tender. If you like garlic, take out the meat/sauce from the pot. Saute some oil & garlic pieces & cook in medium heat. Add the meat & a small amount of sauce back to the pot & saute. You can also make "Adobo Fried Rice". Transfer the chicken & sauce into a serving dish. Saute a little oil & garlic. Add the rice & some of the adobo sauce into the pan & mix thoroughly in high heat. Vegetarians - you can cook your favorite vegetables like green beans, okra, etc... Chicken Adobo is well loved by all of my foreign friends & it's the most requested dish that I prepare. Enjoy!!!!  -  17 Jan 2007  (Review from Allrecipes US | Canada)