This Filipino Chicken Adobo is a definite step away from “the same old”! Chicken thighs and drumsticks braised in pungent vinegar and soy sauce with an addition of garlic and ginger. Just regular pantry staples produce an unforgettable flavour.
For more Filipino recipes, check out our Pancit Canton Noodles with Pork and Shrimp
This might come as a surprise to you, given my background, that I carry a very strong emotional attachment to all things Filipino, and this Chicken Adobo in particular.
I spent a year of my life in the Philippines in my early twenties, and although it was one of the most difficult years in my then young life I’ve come to love and appreciate the country and her people.
I also brought home a handful of recipes with that I still use. This Chicken Adobo recipe is one of them.
I lived in a small village in a bamboo hut, slept on the floor, had food and drink so foreign to me that half of the time I couldn’t even identify things I was putting in my mouth (starting a couple of months in – in the beginning I was firmly on a peanut butter and cracker diet).
It was well before mobile phones became ubiquitous and internet connections reliable. My fiance, now husband and I wrote letters and then waited weeks to get a reply. I still have ALL of them. Exchanging stories of what we did and ate was highly amusing.
It’s interesting how strange and foreign things soon enough become familiar and even soothing. This Chicken Adobo stew is one of those things. Incredibly simple yet rich in flavour, it became my comfort food in a country so different from my own.
One of the best things about this recipe is how easy it is to make use the simplest of pantry staples. No unfamiliar or rare ingredients here.
Chicken Adobo is very easy to love even if you are not a fan of Filipino food. It’s reminiscent of our stews that nourish, satisfy and warm up from the inside.
What is Filipino Chicken Adobo?
Essentially, this chicken dish is flavoured with garlic, ginger, soy sauce and vinegar. Sometimes carrots and potatoes are added to balance out the strong adobo sauce. I personally highly recommend adding them! That’s how Lanie, our housekeeper cooked it. I added a bay leaf as it’s a flavour I love and other adobo recipes seem to have it as well.
Adobo is also made with pork in the Philippines and it’s just as delicious but quite a bit fattier! If you decide to use pork instead of chicken, I suggest using a slow cooker for best results.
What is traditionally served with Adobo?
In my time in the Philippines Chicken Adobo was always served with plain, unsalted rice and tiny citrus calamansi, also known as Filipino lime. Sadly I’ve never seen calamansi outside of the Philippines, which is a real shame because their taste is unparalleled to any citrus here!
I used limes as a substitute in this recipe, just squeeze a little bit of lime juice into individual portions.
For another traditional Filipino dish check out my Pancit Canton recipe.
If you make my Filipino Chicken Adobo, I would love to see your photos! Tag @vikalinka when you share them on Instagram!!
More Asian inspired chicken recipes to try:
Originally published in 01/2017. Updated and republished in 03/2020
Ingredients
- 8 chicken pieces legs and thighs
- 125ml/1/2cup soy sauce/Bragg or Kikkoman brand for gluten-free version
- 125ml/1/2-3/4cup cup rice vinegar adjust it to your taste
- 2 tbsp vegetable oil
- 2 inch long piece of ginger grated
- 5 cloves garlic crushed
- 2-3 bay leaves
- 1/2 tsp fresh ground black pepper
- 1-2 carrot medium, cut in large chunks
- 3 potato medium, cut in large chunks
- 125ml/1/2cup water
- 1 tbsp corn starch
- 1 tbsp water
- 1 spring onion optional
- 1 lime
Instructions
- In a large bowl combine soy sauce, rice vinegar, 1 tbsp of oil, 4 garlic cloves crushed, half of grated ginger, black pepper, add chicken pieces and let them marinade for 30 minutes in the fridge.
- In a wok or a deep pan brown chicken pieces for 3 minutes on each side, might need to do that in batches not to overcrowd chicken, otherwise they will steam instead of brown. Do not discard the marinade. Chicken will not be cooked all the way through, remove it from the pan to a plate and set aside.
- To the same pan add 1 tbsp of vegetable oil, sliced garlic and the remaining ginger, stir fry for 1 minute, do not let them brown. Add the chicken, marinade, water, bay leaves, potatoes and carrots, (the sauce will not cover the chicken entirely), turn the heat up and bring the sauce to a boil, then reduce the heat to low and let it simmer for 45 minutes until carrots and potatoes are easily pierced with a fork and the chicken is cooked all the way through.
- In a small bowl mix cornstarch with water, making sure there are no clumps and add to the sauce, mix through and let it simmer for a couple more minutes, which will allow the sauce to thicken. Spoon the sauce over the chicken, it should be thick enough to coat the pieces. If the sauce is not thick enough, cook it a bit longer until desired consistency. Sprinkle with sliced spring onion.
- Serve with plain rice and lime wedges.
Notes
- Follow the recipe until step 3 but instead of simmering in a pan use your slow cooker and cook on low for 8 hours. Stir in the cornstarch slurry at the end to thicken the sauce.
- If using Instant Pot, cook at high pressure for 1o minutes, then manually release the pressure. Add the cornstarch slurry and thicken then the sauce using a Saute button for a couple of minutes.
Hi, my mom is from Nueva Vizcaya, identifies as Ilocano, though her father is Gaddang from Isabela. Her mother’s recipe uses apple cider vinegar in 1:3 ratio (1 part soy sauce, 3 parts apple cider vinegar) and instead of marinating it before throwing it onto the burner, try bringing it to a boil in a pot with its lid on and then little hotter than a simmer, for an hour or so, however long it takes to smoothen out the apple cider while further tenderizing the meat. It’s a different method and subtle ingredient change, yet it feels like a whole new dish. I am grateful to grow up with both the style you mention here and the style I mentioned above (but no potatoes, onions, or carrots, though it works!), and my husband is able to give these fun facts when I host parties (clearly this is my favorite!). Incredible how one name can evoke so many different techniques, within one ethnolinguistically-diverse nation, right?
Thank you for great tips, Hannah! I will make sure to try apple cider. I am sure it will add a nice fruity touch to the recipe!
Do you cover the chicken while simmering?
It’s traditionally cooked in a wok, so not covered.
THis is great stuff. Will make it again. My sauce boiled down thick and I didn’t have to use cornstarch. I see a sweet potato. Thank you.
Thank you for this wonderful review, Mark!
I’m a 22 year old filipina-American who was born and raised here in the US. My lolo (grandfather) passed away 7 years ago and he made the BEST chicken adobo. Sadly, I never got the recipe from him but I cooked this one last night for my boyfriend and we both loved it!! The chicken was so flavorful. The only thing I added was a few soft boiled eggs, as some Filipinos do. If you peel them and poke holes then add them in for the last 5 minutes of simmering, they soak up all the rich flavor! Also, if you substitute potatoes for plantains, you get a whole new dish (I wish I could remember what it was called). Thank you so much for sharing this recipe! I’ll absolutely be using it all the time.
What a lovely comment! Thank you so much for sharing this with me, Cathryn.
Loved ur love story and the wonderful “Adobo”recipe.
My awesome Dad was from Ilocos Sur, use to joke and told him he was a “Southerner”. He immigrated to Hawaii and
met my beautiful Visayan mom. We’re now a 5 generation family. Thank you for giving a great real Adobo recipe and a sweet story. Aloha (Goodbye) and Mahalo ( Thank you)
Hi, how much water should I add on step number 3? Thank you
Hi Roxanne, it’s listed in the ingredients 125ml or 1/2 cup water. 🙂
I lived in SE ASIA for years. I loved the food. We had a Phillipo couple that lived with us and took care of the house,
cars and garden. The wife did the shopping, laundry, cleaning and cooking. When she would ask what to have for dinner, I would always say Lumpia, fried rice and either Pancit or Chicken Adobo. Those were my favorite recipes. I learned to make them and we routinely have them for dinner.
Those recipes are definitely my favourites as well, Kenneth! I have a recipe for Pancit on the blog because my family requests it often and it’s so easy to make! I need to make Lumpia too, so delicious.
Hello,
I’m really eager to try this recipe! Instead of grating a piece of ginger, can I use ground ginger? If yes, what would be your suggested amount?
Thank you!
Hi JoEllen, if you mean dry ground ginger, I wouldn’t recommend it. Ginger, vinegar and soy sauce are the anchor flavours for this recipe and need to be used as they are. However, if you mean pre-grated ginger paste, you can use 1 Tbsp of it.
Wow, wow, wow! The flavors in your mouth are fantastic! Since I had already started cooking before I heard back from you, I ended up using the dry ground ginger. I wasn’t sure how much, so I tasted as I added. If my guests & I loved this chicken, I can only imagine the improvement using your fresh or paste suggestion the next time.
Thank you!
Very good news, JoEllen. It always makes me so happy when my readers enjoy their dinners!
Sometimes cooking new dishes is a “Trial and Error” and a bit daunting…but I still do it anyway! I LOVE variety with flavor especially cuisines from other cultures…AND THIS DISH DEFINITELY NAILED IT!! An how I knew I nailed it was when my hubby raved about this dish with GLOWINGGGG REVIEWSSSS!! HE.LOVED.IT!!! I will certainly be making this wonderful dish again. Oh, an you DEFINITELYYYY can use a Dutch oven. It made browning the meat and ultimately simmering a breeze. Held everything and I even doubled the recipe. Sometimes ya get a WIN an this one is it!!
Great stuff, Kelly! I love you enthusiasm!!This chicken adobo is one of those recipes that is handy to have in your cooking arsenal. Easy and delicious!
Could I do this in a Dutch oven? I’m going to double the recipe and I don’t have two big pans.
Definitely, Sara!!
I love reading your story about your short stint in the Philippines. Glad you liked our adobo! 😉
Thanks, Trish! Chicken or Pork Adobo will always be a regular on our dinner table.
Learning to make adobo at my grandmother’s hip has mademe suspicious of looking at recipes for this dish online. (I’m a grumpy filipino in my 50’s) Thank you for keeping it real and authentic. Too many online food blogs try to add a “twist” of some kind, and I’m glad you kept it simple. The same goes with your pancit recipe. Simple and perfect.
I’m looking forward to perusing the rest of your site!
Thanks so much, Wayne! The best compliment I could ever receive!
Dear Vikalinka
I am half Filipino. My Dad was from the area called Ilico Sur, north of Manila. He cooked this for us and taught my mom how to cook it. He added tomato sauce and/ or paste and used the same spices. My Mom is Native American from two nations. All of her family begged for her to cook it for them.
I am cooking it tonight for my sister missionaries from my church. I will try your wat also one of these days. Thank you for sharing. Viloria
That is so sweet of you to share this, Viloria. Thank you for stopping by and hopefully your dinner goes well! Best, Julia
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?
The Philippines is broken into over 7,000 islands, so I don’t think there is a universal recipe. I lived in the province of Isabella among Ilocano people and that’s how they made it. That’s the only version I learned.
My wife is from the Philippines, and we make chicken adobo ALL THE TIME. We don’t bother with browning the chicken, and I prefer to use boneless skinless chicken thighs, which reduces the fat considerably. My wife, however, thinks I’m a philistine and swears it must have both bones and skin or it’s not adobo.
Calamanci (calamansit) is definitely available in the States. I bought a small calamansi tree from my local flea market in May, and it’s growing beautifully in my back yard (Florida). Also, our local Asian groceries sell fresh calamansi fruit, as well as a bottled calamansi juice (it’s also available in a box of ketchup-like packets, for convenience). I am betting this can be purchased online relatively inexpensively. In fact, a quick search indicates Walmart carries one brand of calamansi juice, but I don’t know if that’s available in stores or online only.
Now I’m off to find out why I am likely to be surprised that you have an emotional attachment to all things Filipino. I do too, but that’s because my wife, mother- and father- and brothers-in-law, and Nanang are all Ilocano, so it’s not so surprising. LOL 🙂 (And cousins! OMG everybody is a cousin or an auntie!)
It’s definitely more convenient to use either skinless, boneless chicken breasts or thighs but I did want to share a more authentic version. Adobo is easily customizable and that is why I love it so much!
I don’t actually live in the States, so no Walmart or calamansi for me. There might be Asian markets in some parts of London, where I live but nowhere near me. 🙂
I saw this recipe on pinterest and followed the link here. The presentation was lovely and wanted to make something new for neighbors, one of whom is filipino. It was a hit! Really wonderful flavors served with a side of roasted brussels and a nice cucumber dill salad for something light. Thanks so much will definitely be adding to my go to recipes
Thank you so much, Heather! That is such a lovely thing to do for your neighbours. I am sure they were touched.
Hola vikalinka!! Soy de la Cd de México, tu receta se ve deliciosa, en lo personal, me encantan los adobos, aquí en México se preparan de diferentes maneras, cada región tiene su estilo, sólo que aquí el ingrediente principal son los chiles secos con los que se prepara un especie de salsa con la que se Marina la carne ya sea pollo, cerdo o mariscos, voy a preparar tu receta espero me quedé muy rica, saludos!
Hi Aby, I had to Google Translate this comment but I finally know what you said!!
Here is a poor version:
“Hi vikalinka !! I am from the CD of Mexico, your recipe looks delicious, personally, I love the marinades, here in Mexico they prepare in different ways, each region has its style, only here the main ingredient are the dried chiles with which prepare a kind of sauce with which I will be meat, whether it be chicken, pork or seafood, I will prepare your recipe I hope I stayed very rich, greetings!”
Thanks for visiting Vikalinka and sharing your culture with us! 🙂
You have most of the translation correct. Aby is saying that she’s from Mexico City. She loves adobos, and every region in Mexico has different ways of preparing their adobo. The main ingredient in all adobo recipes is dried chilies. Aby will try your recipe, and she expects that the flavor will be quite rich (Translated by an American Hispanic😉).
I’ll be making this recipe too; my mouth is already watering!
Thanks so much, Esther, that is very kind of you! Google Translate is definitely no substitute for a human!!
I just tried this tonight and it was awesome. I added cup of water and the taste is delicious. Next time I will double the recipe. ALOHA
So happy to hear it, Tata! Doubling the recipe is ALWAYS a good idea! 😉
We adopted a little girl just last year from the Philippines and have loved exploring the wonder filipino dishes. This is definitely one of my favourites and will have to try your spin.
As for ingredients, not sure where you live, but if you have any population of Filipino OFWs you
may be able to find things you need. I live in small town Newfoundland and we have in our town a Filipino grocery run from a persons basement. Frozen kalamansi is one of her products. Not as good as fresh, but still a wonderful fruit. We use it normally on our Pancit Bihon. Haven’t tried it with adobo. She also carries coconut vinegar and Filipino Soy sauce. Anyway, thanks for sharing your recipe.
That’s so awesome you have a Filipino shop in a small town in Newfoundland, Steve! I live in London and I am sure there is a Filipino population here but nowhere near me. I hope you like my take on this Chicken Adobo!
I spent almost a year in the Philippines, and enjoyed some fine Adobo.
I live in the Metro Manila area. After I returned to the states a filapina, Aleli, became me room mate. She taught me how to make Adobo. Her recipe included pork and chicken. It is a treasured recipe.
I love a pork Adobo as well, so simple yet so tasty!!Thanks for your comment, Bonnie.
Hi I made this before from your recipe and i loved it I just made the marinade and put in the fridge but it’s kinda late already can I let it sit over night till supper tomorrow?
This is probably too late as I am traveling at the moment but it’s absolutely fine to leave overnight.
I’m Filipino (living in Cebu) and this is a bit of a revelation. Why haven’t I thought of putting carrots and potatoes before? Come to think of it, they’d caramelize really well too. I’ll def. try them soon! Thanks!
It’s amazing how different Adobo is made in different regions, Rachel. I spent a year in Isabela and that’s how they made adobo there. I noticed they didn’t always add vegetables to pork adobo though. I love it with carrots and potatoes!
Do I cover it as it simmers?
It’s not necessary, Jen. It’s made in a wok in the Philippines, so if your sauce covers the chicken initially, you are good to go. It’s important for the liquid to reduce a bit, which won’t happen if you cover.
Can you substitute soy sauce with something else? For people with soy allergy?
Hi Mary, unfortunately I don’t know of anything you can use in place of soy sauce, which is the anchor ingredient in this recipe.
I bet you could use coconut aminos…might just need to use a little less (to taste) as it can be a bit stronger
Thanks, Brooke, that’s a great idea, I have no experience with coconut aminos but just looked it up and it seems like a fair soy sauce substitute.
I just have one question.. What is the purpose of ONE potato?
Well apart from it being an authentic ingredient in Chicken adobo both carrots and potatoes neutralise the acidity of the sauce that is quite vinegary. It is an optional ingredient though and the quantity of potatoes varies depending on how big your pot is and your personal taste! 🙂
I’m Filipina, my kids are half Dutch, and my daughter married a Dutch, too. They love the potatoes in Adobo so I add more. They also neutralise the saltiness of the soy sauce. I’m going to try your version of adobo. Looks great!
Yes, I completely agree and so do carrots! I just couldn’t fit them all in my pan. I think I need a giant wok! 🙂
Julia, you can get kalamansi here. They sell them in most Asian grocery stores. You can also buy the plant and grow your own.
That’s great, Princess! Where is “here” for you? I live in London! 🙂
Ooops, I meant the US, but I think you can still find them. Most people grow them as ornamental fruits. I found some in a nursery and grow them in big pots (grow to 3/4 feet tall). Below are other names they are know.
Other Names — calamonding, calamondin orange, calamansi, calamandarin, golden lime, kalamunding, kalamansi, Philippine lime, Panama orange, Chinese orange, musk orange and acid orange.
I’ve never seen them in the UK but who knows they might even have them here!! Thanks for the info, Princess.
Dear Julia,
I have 2 kalamansi plants one with few fruits which I currently consume. I bought them from our local plant nursery. They are called calamodine but label says ornamental plant. Maybe that’s why you don’t notice them in the store.
We love adobo. This is one of the very few Filipino dishes my husband eats. I’m from southern Tagalog in Philippines and we do not put potato or carrots with our adobo. My favourite part is the sauce.
Thank you for sharing your recipe.
Hope you find calamodine plant. If not let me know.
Thank you so much, Edna! I will look out for it although I have to admit I am a rubbish gardner!
Well done, Julia! This is the all-time Filipino favorite meal I make for friends, too. I once made 125 pounds of chicken adobo for a fundraiser! I often simmer mine for a couple hours in a wok, or even half a day in a crock pot, depending when I’m leaving the house or coming back. Makes it super tender. I like the pretty onion garnish you put on top. I will try and remember to do that. Doring taught me how to make the meal. Fantastic cook! (real name is Charlita, but she goes by Doring)
125 lbs…Carol, you are a legend!! I love how non-fussy this dish is and compared to many Asian recipes it doesn’t require too many ingredients. Thanks for the complement, garnish was an artistic necessity as you know Chicken Adobo is such a dark looking dish and I needed some colour to lift it! 🙂
It does sound very exotic to me your stint in the Philippines! Bet it was tough being apart from Brad (had similar but much less exotic break from my husband when we first started going out and it was hellish) but the wonderful memories the letters bring back must make it all worth it now. Oh and the dish looks amazing too 😉
Hahaha it was exotic alright although as I’d mentioned everything exotic becomes very normal quite quickly. Being apart was the hardest part although we did spend Christmas together and that was super exotic…Christmas in the tropics and the letters made it all worth it! 🙂