Filipino Chicken Adobo
Prep time
Cook time
Total time
Tender falling-apart Chicken Adobo in a tangy, vinegary garlic sauce. The quintessential dish of the Philippines.
Recipe type: Main
Cuisine: Filipino
Serves: 2
  • 2 whole Chicken Legs - cut in half
  • 3 tablespoon light Soy Sauce or low sodium Soy Sauce (use Tamari for gluten free option)
  • 3 cloves Garlic - mashed
  • 1 cup Water
  • 1 tablespoon Vegetable Oil
  • 3 pieces dried Bay Leaves
  • 12-15 whole Black Peppercorns (give about 3 per piece of chicken)
  • 2 tablespoons Vinegar (I use Rice Vinegar)
  1. Combine soy sauce, garlic, chicken in a large pot or container, and marinate for at least 1 hour, but if you have the time let it marinate overnight.
  2. Heat the oil in a large pan on medium heat. Place the chicken on the pan and brown on all sides for about 2 minutes per side. The oil will splatter a bit, so it’s better have a cover or splatter guard at the ready. Filipino Chicken Adobo Filipino Chicken Adobo
  3. Once both sides of chicken pieces are browned, pour in the remaining marinade of soy sauce and garlic, water, bay leaves and peppercorns into the pan. Bring to a boil. Taste and adjust by adding more water if needed. Switch the heat to medium-low to low and simmer for 30 minutes. Do not let it come to a hard boil.
  4. After 30 minutes, stir in vinegar and simmer for another 10 minutes, or until chicken pieces are tender. Filipino Chicken Adobo Filipino Chicken Adobo
  5. Serve hot with rice.
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