Easy Chicken Adobo Recipe for Filipinos Abroad

This recipe is easy to prepare and closely resembles pork adobo recipe. Both dishes use the same basic ingredients, with the main difference being the type of meat used.

Chicken is widely available in almost all countries, whether fresh or frozen. In my experience, both work well for this recipe, and cooking frozen chicken without thawing it first does not noticeably affect the taste. However, frozen chicken will take longer to cook, so make sure it is fully cooked before serving.

Keep in mind that adobo is a cooking method, not just one dish. Aside from chicken, Filipinos prepare adobo using pork, seafood, vegetables, and even tofu.

Did You Know?

Although the word adobo came from the Spanish term adobar, Filipinos were already cooking meat in vinegar long before the Spanish arrived. Vinegar not only gave the dish its distinctive sour flavor but also helped preserve the meat before refrigeration became available.

There is no single correct way to cook chicken adobo, as almost every region and Filipino family has its own preferred balance of vinegar, soy sauce, garlic, sweetness, and sauce.

I like adding chicken gizzards to my chicken adobo because they become pleasantly chewy and flavorful when cooked. They absorb the sauce well, so every bite is rich with the savory, tangy taste of adobo. Try to experiment.

Below is the same table I provide in the Pork Adobo Recipe to help you understand the anatomy of an adobo recipe.

Easy Chicken Adobo Recipe for Filipinos Abroad

This easy chicken adobo recipe is perfect for Filipinos abroad who want a comforting taste of home using simple, easy-to-find ingredients. Bone-in chicken is simmered in soy sauce, vinegar, bay leaves, and black peppercorns until tender, juicy, and coated in a rich, savory sauce.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

• 2.2 lb chicken thighs, drumsticks, and wings
• 1/2 cup soy sauce (dark)
• 1/4 cup cane vinegar or white vinegar
• 1/4 cup water (add more if needed)
• 8 cloves garlic, minced
• 1 tsp Peppercorns, cracked or ground
• 1 tbsp cooking oil

Optional Ingredients

• 3 pcs dried bay leaves
• 1 tsp sugar
• 1/2 tsp msg (vetsin)

Instructions

 

1. Heat the oil in a pan (avoid high heat if using a non-stick pan). Place the minced garlic and stir occasionally until it turns golden brown.
For a more flavorful adobo, marinate the chicken in advance. Place the chicken, soy sauce, vinegar and black peppercorns in a bowl. Mix well, cover, and marinate for at least 30 mins., if time allows.
2. Add chicken and sear it, stirring occasionally for 3-4 minutes. If you are living abroad and you have frozen meat, skip the searing part. Just place the frozen meat inside the pan and proceed to the next step.
3. Add the water, soy sauce, and vinegar. Turn to medium heat, cover, and simmer until the meat is cooked.
Prolonged cooking at low to medium heat will make the meat tender. Braising dissolves collagen into gelatin, yielding meat that surrenders at the nudge of a fork.
Should you prefer a firmer, chewy meat as I do, hit it with aggressive, medium-high heat. Drive the liquid off rapidly so the sauce thickens before the muscle fibers have time to break down. You will sacrifice that melt-away texture, but you will gain a robust, resilient bite with a lacquered, intensely reduced glaze.
4. Add pepper corn, bay leaves, msg and sugar. Chicken usually releases water, so continue simmering until the sauce reaches the desired consistency. Please taste and add more water, soy sauce, or vinegar if needed.
5. Let the adobo rest for 10 mins before serving with steamed rice.

Notes

Cooking Tips

• Use a combination of thighs, drumsticks, and wings for better flavor and presentation.
• Browning and/or searing the chicken adds depth and helps create a richer sauce.
• Add more water if you prefer more sauce.
• Chicken adobo often tastes even better the next day after the flavors have developed.