CHICKEN ADOBO
Tita Becky •
November 24, 2025
If there's one Filipino dish you need to learn how to make, it has got to be ADOBONG MANOK or Chicken Adobo. It's the most popular Filipino dish, and each Filipino family has their own version and recipe, so here's mine that I learned from my mom. It's effortless that results into tender, savarory, tangy chicken dish that you'll surely love.
Ingredients (8)
Ingredients (8)
Instructions
In cold pan or wok, add chicken pieces (3 lb). Pour in soy sauce (½ cup), vinegar (½ cup), and water (½ cup).
Add garlic cloves (10 cloves), whole black peppercorns (1 tsp), brown sugar (1 tsp) and dried bay leaves (2–3 leaves).
Bring to a boil and stir.
Cover and reduce the heat to low, and simmer for 30 minutes or until the chicken is fully cooked, turning the meat over once.
Remove chicken and transfer to a foil-lined baking sheet, and broil on low for 5 minutes, skin side up, to crisp up the skin. While waiting for the chicken to broil, reduce the sauce in the pan by half.
Broiling the chicken is optional, but it adds texture to the chicken
Add chicken back into the pan and spoon over the sauce.
Serve with steamed white rice and drenched in sauce. Enjoy
Notes
Notes
- Whole black peppercorns are traditional in this dish, but feel free to use 1/2 the amount and crush them if whole is too much for your taste.
- Bay leaves are used to fragrant the dish. Do not eat them.
- Cane vinegar is a traditional ingredient, but you can also use rice, apple cider, and white vinegar since Cane vinegar isn't always available at American supermarkets.
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