Filipino Chicken Adobo

Love comfort food? Love bold flavors? Then you are going to LOVE this Filipino Chicken Adobo! It tastes like a complex, slow-cooked feast… but only uses a handful of pantry staples and practically cooks itself!

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Need a dinner that feels steady and grounding?

Then my easy, authentic-tasting Chicken Adobo is your answer…

It tastes like a complex, slow-cooked feast… but the soy sauce, vinegar, garlic, and bay leaves do all the heavy lifting to create that signature tangy-rich sauce.

Better still, it is a brilliant make ahead meal. The flavors meld and deepen overnight, so it’s perfect for when you need a dish with real heart.

Why You’ll Love This Recipe

There is something special about how simple ingredients turn into big flavor here.

Bold savory taste: Soy sauce brings depth right away.

Tangy balance: Vinegar keeps everything bright.

Tender chicken: Long simmering makes the meat soft.

One pot comfort: Everything cooks together easily.

Leftovers improve: The flavor deepens overnight.

Cultural classic: A timeless Filipino favorite.

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Ingredients

For the Chicken Adobo:

• 8 large chicken thighs 
• ⅓ cup soy sauce
• ½ cup apple cider vinegar
• ¼ cup water
• 2 tablespoons brown sugar
• 6 cloves garlic chopped
• 4 bay leaves
• 1 large onion sliced
• 2 green onions sliced
• 1 red chili sliced
• 3 tablespoons vegetable oil

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Step by Step Instructions

1. Prepare the Chicken

Chicken thighs get patted dry and set aside. This helps the skin brown nicely and keeps the sauce rich later.

2. Sauté the Aromatics

Vegetable oil heats in a large pot over medium heat. Garlic and sliced onion go in first. Stir until soft and fragrant without browning too much.

3. Brown the Chicken

Chicken thighs get added skin side down. Let them cook until lightly golden. This step builds flavor right at the start.

4. Build the Sauce

Soy sauce, vinegar, water, brown sugar, bay leaves, and red chili go into the pot. Stir gently so everything blends evenly.

5. Simmer Slowly

The pot gets covered and heat lowers. Let the chicken simmer gently for about 40 minutes. The sauce reduces and thickens naturally.

6. Taste and Adjust

Taste the sauce and adjust sweetness slightly if needed. The balance should feel savory with gentle tang.

7. Finish and Rest

Green onions get sprinkled in near the end. Let the dish rest for a few minutes before serving so flavors settle.

Tips & Variations

• Use bone in thighs for deeper flavor.
• Let the chicken simmer uncovered at the end for thicker sauce.
• Add more chili for stronger heat.
• Flip the chicken once during simmering.
• Serve extra sauce on the side.

Serving Suggestions

Filipino Chicken Adobo tastes best with steamed white rice. The rice absorbs the sauce and makes every bite satisfying.

A side of sautéed greens works well and keeps the plate balanced. Simple cucumber slices also add freshness and contrast.

Frequently Asked Questions

Can I use chicken drumsticks?

Yes they work very well here.

Does vinegar taste strong?

It mellows during cooking and balances the soy sauce.

Can this be made ahead?

Yes the flavor improves the next day.

Is apple cider vinegar traditional?

Cane vinegar often gets used but this works great.

How long do leftovers last?

Up to four days in the fridge.

Can I freeze adobo?

Yes freeze up to two months.

Final Thoughts

Filipino Chicken Adobo feels like comfort that cooks slowly and rewards patience. The sauce stays bold, the chicken stays tender, and the whole dish feels grounding.

This recipe proves that simple pantry items can create something memorable. Once it simmers, the kitchen feels calm and dinner feels handled.