Chicken Adobo

The first thing that comes to mind when you think of Filipino food is, of course, Adobo. Considered by many as the national food- Adobo has undergone so many versions that there are cookbooks devoted to this one dish. The most basic and classic Adobo recipe consists of meat (usually chicken or pork, or combined), garlic, soy sauce, vinegar, peppercorns, and dried laurel leaves. Some prefer the dried version, while I prefer the one with a lot of sauce that makes me crave for more than my fair share of rice that goes with it. There is also the issue of which ingredient should dominate- the vinegar or the soy sauce? It is really a matter of preference and this may be switched according to your taste.

The dry adobo version will have the meat separated after simmering and fried. The sauce will then be reduced until slightly thick and covers the back of a spoon. But we like the saucy version, which you will find on the recipe below. We added boiled egg at the end of the recipe, but this is optional. This is one of the easiest recipes I know, you can never go wrong with it!  Feel free to tweak the vinegar/soy sauce proportions to your taste preference.

Easy Chicken Adobo

Print Recipe
Serves: 5 Cooking Time: 40 minutes


  • 2 tablespoons vegetable oil
  • 10 cloves garlic, peeled and chopped
  • 1 cup cane vinegar
  • ½ cup soy sauce
  • 8 pieces whole black peppercorns
  • 2 pieces bay leaves
  • 1 teaspoon sugar
  • 1 kilo chicken, cut into pieces



Sauté garlic in oil.


Add chicken and brown all sides.


Add vinegar, bring to a boil then lower heat to simmer for 10 minutes.


Add soy sauce, laurel, peppercorns, sugar and continue to simmer for another 15 minutes.


Serve hot.


1. You may add boiled egg at the end of cooking, but classic adobo does not include this. 2. We like our adobo with a bit of sweetness, but sugar may be omitted.

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