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Filipino Chicken Adobo

Chicken adobo is a classic Filipino dish that’s as savory as it is bright with acid and it goes perfectly with a large platter of steamed rice.

Filipino Chicken Adobo

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Recipe by Jennifer Course: Main CoursesCuisine: FilipinoDifficulty: Medium


Prep time


Cooking time






Marinating Time



Chicken adobo is a classic Filipino dish that’s as savory as it is bright with acid and it goes perfectly with a large platter of steamed rice.


  • 4 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)

  • 1 cup Filipino cane vinegar (Recommended Datu Puti)

  • 1/2 cup Filipino soy sauce (Recommended Silver Swan)

  • 1 tbsp brown sugar + more for sprinkling

  • 2 tsp whole black peppercorns

  • 15 cloves garlic, whole and peeled

  • 6 bay leaves

  • Garnishes
  • sliced green onions

  • chopped cilantro

  • thinly sliced Serrano peppers (optional)

  • For Serving
  • Steamed White Rice

  • Green Beans


  • Place the chicken pieces in a large container or plastic resealable bag.
  • In a bowl, mix together the vinegar, soy sauce, sugar, peppercorns, garlic cloves, and bay leaves.
  • Pour this mixture over the chicken, seal bag and turn to coat.
  • Refrigerate for 5-6 hours, turning chicken occasionally.
  • Preheat oven to 300°f.
  • Spray a large baking dish with non-stick spray.
  • Place the chicken skin side down and the marinade in the baking dish.
  • Cover with aluminum foil and bake for 1 hour.
  • Turn oven temperature to 375°f.
  • Remove foil, turn the chicken, sprinkle chicken with a tiny bit more brown sugar and fresh cracked black pepper.
  • Baste with the braising liquid and cook uncovered for another 30 minutes (basting occasionally), or when chicken reaches 165°f.
  • Turn oven temp up to 450°f.
  • Line a large cookie sheet with foil, spray a baking rack with non-stick spray and place on the foil lined cookie sheet.
  • Remove chicken to the rack.
  • Strain the braising liquid from the baking pan into a medium-sized sauce pan. (We want to strain the braising liquid to remove the whole peppercorns, garlic cloves, bay leaves, etc.)
  • Bring the braising liquid to a boil and reduce by half to thicken.
  • Season to taste, I usually add a few more pinches of brown sugar.
  • While the sauce is reducing, place the chicken in the oven for 5-10 minutes to crisp up the skin and turn it golden.
  • Serve chicken with steamed rice and green beans, ladle reduced sauce over chicken and rice, garnish with sliced green onions, cilantro, and Serrano peppers.


  • Using the Filipino cane vinegar and Filipino style soy sauce is key to this recipe, cane vinegar has a cloudy, white appearance and a slightly milder taste than regular white vinegar, Filipino soy sauce is a tad less salty. You want these milder ingredients so your chicken does not come out too salty or vinegary. If you can’t find these in your local supermarket you can get them on Amazon.

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