Philippines- Chicken Adobo Recipe

Chicken Adobo

This recipe for chicken adobo is simple and tastes quite authentic, comparing to Filipino food I have tried in the Philippines and also cooked by friends. The main flavour for this dish comes from the combination of vinegar and soy sauce, giving it a salty sour taste. It goes well with plain rice since the flavours are strong. You can use either any type of chicken, as even breasts stay moist cooked in the sauce.

If you are feeling lazy, you can also use the Noh packets, which come from Hawaii and are not bad for a packaged mix. However, the homemade recipe for chicken adobo is quick and tastes even better. You can also adjust it to your taste. Personally, I like a lot of freshly crushed pepper!

Sauce for chicken adobo
Chicken pieces


1 kg chicken pieces, breasts or thighs
6 large cloves garlic, minced
1/2 Tbsp whole black peppercorns, crushed
1/2 c (120 ml) white vinegar
1/4 c (60 ml) soy sauce
2 bay leaves
Water to cover meat for cooking


First, in a large pot combine the garlic, peppercorns, vinegar, soy sauce and bay leaves. Then add the chicken pieces and water to cover the meat. Simmer for 20 minutes over medium heat until chicken is cooked. Remove chicken from the mixture and set aside. Continue to simmer and reduce the liquid until it slightly thickens.

In the meantime, heat oil in a frying pan over medium heat, and brown the chicken for a few minutes on each side. Pour the sauce over the chicken and heat for a few minutes. Then serve hot with rice.

Cook the chicken in the adobo sauce
Once chicken is cooked, remove it to reduce sauce

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