CHICKEN ADOBO

Adobo is one of the most iconic and beloved dishes in Filipino cuisine, known for its rich, savory, and slightly tangy flavor. Made by simmering chicken in a blend of soy sauce, vinegar, garlic, and spices, it’s a dish that’s both comforting and incredibly easy to make.

What makes adobo so special is its versatility—you can customize it to your taste by adding ingredients like potatoes for extra heartiness, a touch of sugar for balance, or even coconut milk for a creamy twist. Whether you’re cooking with chicken, pork, or even tofu, adobo always delivers bold flavors with minimal effort. Plus, it gets even better the next day as the flavors continue to develop!

INGREDIENTS

Serving Size: 4-5

  • 6–8 pieces chicken wings and drumsticks
  • 1 onion (sliced)
  • 4 cloves garlic (minced)
  • 2 bay leaves (laurel leaves)
  • 1 tsp peppercorns
  • 1 tbsp cornstarch (dissolved in 2 tbsp water)
  • 1 tbsp sugar
  • 2 potatoes (peeled and cut into wedges)
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 cup water
  • 2 tbsp cooking oil

STEP-BY-STEP

  1. Heat oil in a pan over medium heat. Add the sliced onions and saute until soft.
  2. Add in minced garlic and saute until fragrant.
  3. Place the chicken pieces in the pan and sear them until lightly browned on all sides.
  4. Add soy sauce, vinegar, water, bay leaves, and peppercorns. Let it simmer for 10 minutes. Do not stir!
  5. Stir the mixture and add sugar. Cover and let it cook for another 15-20 minutes or until the chicken is tender.
  6. While the chicken is cooking, cut potatoes into desired size and fry them in a separate pan until golden brown, then set aside.
  7. Pour in cornstarch slurry into the adobo sauce and stir well to thicken.
  8. Add half of the potatoes to the pan and mix gently to coat them with the sauce.
  9. Simmer for another 5 minutes, allowing flavors to combine
  10. Put in a platter and garnish with the remaining potatoes.
  11. Serve with hot steamed rice and enjoy!

CHICKEN ADOBO

I will never get tired of any type of Adobo. It’s so homey and comforting!

NOTE FROM THE CREATOR

One of my little tricks for adding sweetness to dishes is using SPLENDA. It’s a zero-calorie sugar substitute that’s usually meant for coffee, but I’ve found it works great in cooking too! I love using it as a substitute for sugar, especially when I want to keep things a little lighter without sacrificing flavor.

There are so many ways to cook adobo, and this recipe is just one of them! Some people like to add vegetables, while others marinate the chicken beforehand to really lock in the flavor. There’s also the debate between dry and soupy adobo—some prefer it thick and saucy, while others like it with a broth-like consistency. It all comes down to personal preference, and that’s what makes adobo so special. It’s a classic Filipino dish that everyone enjoys in their own way, and no two versions are ever exactly the same!

Back to All Recipes

Check out more recipes!

Back to Warm & Hearty

Check out other comforting recipes!