Chicken Adobo

Inspired by Traditional Filipino Home Cooking

There are so many different versions of the iconic Chicken Adobo, depending on the Philippine island you are on; it even varies from family to family. My recipe here is that of a classic, simple Adobo, made with a few very basic ingredients from your pantry and yet absolutely delicious. This recipe was first introduced to me by our wonderful helper and my sous chef Marissa. The recipe is super-simple, great for even beginners, and soooo delicious, I promise it will become a regular on your dinner table.

Adding carrots is not traditional, but it is still one of our favorite vegetables in this dish. Tender, caramelized carrots with their natural sweetness, and saltiness from soy take this dish to a whole new level. MAKE MORE – I always make extras and leave some Adobo for Day 2 – it tastes so much better the next day!

Recipe

Marinate: In a large bowl, combine the chicken pieces, light soy sauce, dark soy sauce, chopped garlic, and chopped ginger. Mix thoroughly until well coated. Cover and refrigerate for at least a few hours (the longer, the better). If short on time, let it sit at room temperature for 1 hour while prepping the rest of your ingredients.
Temper: Bring the marinated chicken back to room temperature by placing it on your countertop for about 1 hour before cooking.
Sear Chicken: Heat the coconut oil in a heavy-based frying pan or wok over medium-high heat. Remove chicken pieces from the marinade, shaking off the excess, and pan-fry in batches for about 2 minutes on each side until beautifully seared. Set the chicken aside. Note: Reserve the marinade for later use. Scrape the bottom of the pan to discard any burnt bits between batches.
Sauté Vegetables: In the same pan with the remaining oil, add the potato chunks and carrot discs. Stir-fry for a few minutes until they turn lightly golden on the edges.
Combine & Boil: Return the seared chicken to the pan along with the vegetables, dried bay leaves, and whole black peppercorns. Pour in the leftover marinade and 1½ cups of water. Stir well and bring the mixture to a rolling boil.
Simmer: Cover with a tight lid, reduce the heat to low-medium flame, and let the adobo cook gently for about 30 minutes.
Acid Balance: Pour in the white vegetable vinegar, stir well to incorporate, re-cover, and continue to simmer for another 10 minutes to let the sharp flavors mellow and mingle.
Finish: Sprinkle in the sugar and stir constantly until fully dissolved. Remove from the flame and serve steaming hot alongside plenty of fluffy steamed rice.

💡 Chef Notes & Tips

Bone-In Depth: It is highly recommended to use a whole bone-in chicken or bone-in thighs for this recipe. The marrow and connective tissues break down during the 40-minute simmer, thickening the sauce naturally and providing a rich depth of flavor that boneless meat simply cannot deliver.
The Day 2 Rule: Chicken Adobo is one of those magical dishes that matures in the fridge. As it sits overnight, the meat completely absorbs the vinegar, soy, and garlic harmony. Always cook a double batch so you have plenty left for Day 2!
Vegetarian Swap: To adapt this page flawlessly for a plant-based or vegetarian layout, replace the chicken with thick, triangular slabs of firm tofu (tau kwa) and a mix of whole button or shiitake mushrooms. Pan-fry the tofu cubes first until all sides are crisped and golden before proceeding with the vegetable braise.