Filipino Chicken Adobo is the ultimate comfort food recipe — rich, savory, tangy, and deeply satisfying. Made by slowly simmering chicken in soy sauce, vinegar, garlic, bay leaves, and black peppercorns, this traditional Filipino dish delivers bold flavor with minimal ingredients and creates a deeply flavorful sawbaw perfect for steamed rice.
The chicken becomes tender and infused with a perfectly balanced adobo sauce that’s delicious served over steamed rice. Whether you’re searching for an authentic Filipino chicken adobo recipe, an easy weeknight dinner, or a classic Asian comfort food dish, this recipe brings timeless flavor to the table. Perfect for meal prep and even better the next day, chicken adobo is a must-try recipe for anyone who loves hearty, flavorful home cooking.
There isn’t just one recipe for chicken adobo. Some prefer a thinner, more brothy sauce, while others cook it down into a rich gravy — sometimes with the addition of coconut milk. This simple and succulent recipe can easily be adapted and built upon to create your own family favorite.
The version I’m sharing with you is based on the dish my father would make and is similar to “paksiw” (vinegar stew) — where everything is thrown into one pot all at once.
If you have the ability to acquire Filipino soy sauce and “Datu Puti” white vinegar, you’ll get the full chicken adobo experience. If not, don’t fret — common Japanese soy sauce works just fine, and you’ll want to use a low-acidity vinegar like apple cider vinegar.
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A fresh vegetable and chili salad dressed with lime pairs nicely with the tangy umami of the chicken and rice.
Chicken Adobo over rice w/ fresh veggie and lime salad
Description
Filipino Chicken Adobo is the ultimate comfort food recipe — rich, savory, tangy, and deeply satisfying. Made by slowly simmering chicken in soy sauce, vinegar, garlic, bay leaves, and black peppercorns, this traditional Filipino dish delivers bold flavor with minimal ingredients and creates a deeply flavorful sawbaw perfect for steamed rice.
What you'll need
Cut, Salt, Prep
chicken, veggies, and sawbaw
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Clean your thighs of skin (reserve to fry later to make cracklins) and salt.
Dice your potato, crush your garlic, crack peppercorns and coriander.
Brown one side of thighs (bone side down), then transfer to large pot. Add bay leaf, peppercorn, coriander, garlic, vinegar, soy, and water. If need, add more water to cover the tops of the thighs. Bring to boil then reduce to low simmer for 20 minutes
Prep the salad
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Cut the veggies however you like. I prefer 1/4 inch dice for the chili, thinly slice half moons for the tomato and shallot, and shredded cabbage. Toss together with lime juice, and salt and pepper to taste.
Fry your chicken skins until golden. Transfer from heat to parchment and salt them. Crumble them over salad when serving.
Add potatoes and time to cook rice
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Start your white rice.
After the chicken has been simmering for 20 min add your diced potatoes. Add more water if needed to keep the chicken covered. Simmer for another 20 minutes or until the potatoes are tender.
At this point check for tenderness of thighs and taste broth. If not tender enough or you'd like a bolder flavor keep simmering for another 10 minutes and check the status.
serve
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Serve chicken with rice with and salad. Spoon some sawbaw over the chicken and rice.
Don't forget to add your chicken cracklins.