This Filipino chicken adobo recipe, or adobong manok, is incredibly easy to make and yields the most comforting, fall-off-the-bone dish. This savory chicken recipe uses everyday, easy-to-find ingredients and yields the most tender chicken coated in a tangy, sweet, savory, glossy glaze.

Adobong manok is the queen of comfort foods and will become your new favorite healthy Asian chicken dinner!

Ingredients

You can find all the ingredients for this Filipino chicken adobo recipe at your local grocery store.  Full measurements and links to all the ingredients I used are listed in the recipe card below.

• Chicken thighs and drumsticks: skin-on bone-in chicken thighs and drumsticks will yield the juiciest flavor, but you can use any type of chicken.
• Garlic Cloves: are key to the most aromatic flavors.
• Unseasoned Rice Vinegar: for a softer, slightly sweeter, tangy flavor.
• Soy Sauce: soy sauce is the key ingredient for the adobo sauce. I recommend using Silver Swan soy sauce for the most traditional flavor.
• Dark Soy Sauce: adds a sweeter soy sauce flavor to balance out the tanginess
• Brown Sugar: balances out the salty soy sauce flavors and gently sweetens the chicken in adobo.
• Black Peppercorns: add a piney, citrusy note that seasons the adobo sauce.
• Bay Leaves: add an herbal, slightly bitter note to lighten up the other rich flavors.

Substitutions and Additions

Substitutions

• Protein: pork, beef, seafood, or even tofu. The cooking times will vary depending on the protein you use.
• Vinegar: white vinegar or apple cider vinegar.
• Soy sauce: low-sodium soy sauce, tamari, or coconut aminos as alternatives.

Additions

• Onions: for added aromatics.
• Spices: for added spices, add star anise, cloves, or dried chilis.
• Sweetness: add coconut milk or honey.
• Fish sauce: can deepen the umami savory flavor of the chicken in adobo.
• Herbs: add cilantro or parsley for more freshness.

How to Make Chicken Adobo

Here are the step-by-step instructions for how to make this easy Filipino chicken adobo recipe.

1. In a large mixing bowl, mix the garlic, rice vinegar, soy sauce, dark soy sauce, regular soy sauce, brown sugar, water, black peppercorns, and bay leaves. Then add the chicken and combine. Cover and marinate for at least 3 hours or overnight.

2. In a large braiser or pot over medium-high heat, heat cooking oil until hot. Remove the chicken from the marinade (reserving the marinade) and sear the chicken in batches for about 2-3 minutes on each side. Remove and set aside.

3. Pour the marinade back into the braiser and bring to a simmer over medium-high heat. Then add the chicken and bring to a boil.

4. Once the chicken has reached a boil, reduce the heat to low, cover, and gently simmer for 30 minutes. Then flip the chicken, cover, and cook for an additional 20-30 minutes.
5. Garnish the chicken adobo with green onions and serve with steamed white rice.

Storage Instructions

Allow the Filipino adobo chicken to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days.

Reheat: cook the adobo gently over medium heat on the stove top stirring occasionally until warmed through. Or you can microwave covered until warm.

Freeze: You can freeze the chicken adobo in a freezer-safe airtight container for up to 3 months. Allow the dish to cool completely before freezing. Thaw in the refrigerator overnight before reheating and serving.

FAQ

What does chicken adobo taste like?

Filipino chicken adobo is savory, tangy, and slightly sweet. The chicken is marinated and braised in crushed garlic, soy sauce, rice vinegar, brown sugar, black peppercorns, and bay leaves sauce. The chicken is incredibly tender, and juicy and falls off the bone.

What do you serve with chicken adobo?

You can serve steamed rice with chicken adobo. The rice will soak up all the delicious adobo sauce.

Can chicken adobo be made ahead of time?

Yes, chicken adobo can easily be made in advance. Chicken adobo freezes well after it is completely cooled. You can freeze the chicken in a freezer-safe airtight container for up to 3 months.

Filipino Chicken Adobo (Adobong Manok) Recipe