Adobo Recipe
A comforting Filipino dish of tender chicken in a tangy, savory sauce with a hint of garlic and pepper.
Imagine a pot simmering away on your stovetop, the aroma of garlic, vinegar, and soy sauce filling your kitchen with warmth and promise. Adobo is one of those dishes that feels like a hug from home, each bite packed with layers of savory and tangy goodness. Whether it’s a rainy day or just a yearning for something soul-soothing, this dish has got you covered.
Originating from the Philippines, adobo is a beloved staple in many households, traditionally made with chicken or pork and always served with a generous heap of white rice to soak up the delicious sauce. My grandmother would always have a pot of this on the stove whenever we visited, its deep, rich flavors a testament to its long journey from family kitchen to family kitchen.
What sets this adobo recipe apart is the balance of flavors and the patience in browning the chicken first, which caramelizes the skin, locking in the juices. The trick lies in letting the chicken and sauce slowly meld together, creating a depth of flavor that simply can’t be rushed. Serve this on a casual weekend dinner or when you want to share a piece of Filipino culture with your friends and family.
Step-by-Step
- 01Step 1 / 6
In a large bowl, combine chicken, soy sauce, vinegar, garlic, peppercorns, and bay leaves.
Marinate for at least 30 minutes, or overnight for deeper flavor.
- 02Step 2 / 6
Heat vegetable oil in a large pot over medium-high heat.
Add marinated chicken pieces, skin-side down, and brown for about 5 minutes per side until golden.
Remove and set aside.
- 03Step 3 / 6
In the same pot, add onions and cook until softened, about 3 minutes.
Stir in the marinating liquid and water, scrapping up any browned bits from the bottom of the pot.
- 04Step 4 / 6
Return the chicken to the pot, bring to a boil, then lower the heat.
Cover and simmer for 30 minutes, until chicken is tender and sauce has thickened slightly.
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- 05Step 5 / 6
Adjust seasoning with salt if necessary.
Remove bay leaves before serving.
- 06Step 6 / 6
Serve hot with cooked white rice, pouring the savory sauce over the chicken and rice.
Chef Tips
- •For a more intense flavor, marinate the chicken overnight in the refrigerator.
- •Feel free to add a splash of coconut milk for a creamier version of adobo.
- •If you prefer less tangy adobo, reduce vinegar slightly and increase soy sauce.
- •Leftovers taste even better, as the flavors continue to develop.
- •Use a mix of thighs and drumsticks for a more varied texture.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, adobo flavors deepen over time, making it a great dish to prepare a day in advance.
What can I substitute?+
You can substitute pork shoulder for chicken, or coconut vinegar for white vinegar for a different twist.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 4 days.
