{"id":406114,"date":"2018-01-01T00:00:00","date_gmt":"2018-01-25T05:56:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/filipino-chicken-adobo\/"},"modified":"2024-07-17T10:27:45","modified_gmt":"2024-07-17T15:27:45","slug":"filipino-chicken-adobo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/filipino-chicken-adobo\/","title":{"rendered":"Filipino Chicken Adobo"},"content":{"rendered":"<p>Every Filipino family has a recipe for chicken adobo. As the unofficial national dish of the Philippines, Filipino adobo recipes can vary from household to town to region. It&#8217;s the kind of versatile dish that can go from feeding the family a weeknight meal to a weekend dinner with friends.<\/p>\n<p>The tangy, sour-salty stew starts with browning bone-in chicken thighs, then simmering them with pantry staples like vinegar and soy sauce. While some recipes might include ginger or coconut milk, ours represents the classic Filipino chicken adobo: juicy chicken with a tangy sauce.<\/p>\n<p>Filipino adobo is great with fluffy white rice or mashed potatoes, anything to sop up the delicious sauce. Bonus: Adobo tastes better days later (if there are any leftovers).<\/p>\n<h2>What is Filipino adobo?<\/h2>\n<p>There are many versions of adobo from around the world, including Puerto Rico, Mexico and South America. Traditional Filipino adobo is made with vinegar, garlic, pepper and bay leaves. It&#8217;s a flavorful dish with a mildly sweet, tangy garlic and soy flavor. One of the more indispensable ingredients is vinegar. In the Philippines, vinegar has been used for centuries as a seasoning and a preservative. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.<\/p>\n<p>The term <em>adobo<\/em> refers to the cooking method, from the Spanish word <em>adobar<\/em>, which means &#8220;to marinate.&#8221; Filipino adobo involves browning the meat first, then adding the rest of the ingredients to simmer together. I grew up seeing my mother make a stockpot of chicken adobo weekly.<\/p>\n<h2>Filipino Chicken Adobo Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983882\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_FT24_212833_JR_0214_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Filipino Chicken Adobo \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Chicken thighs or drumsticks: <\/strong>The best <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut of chicken<\/a> for Filipino adobo is dark meat. Bone-in, skin-on thighs and drumsticks match intensity of the tangy sauce and bold flavors.<\/li>\n<li><strong>Vinegar:<\/strong> This recipe calls for white vinegar, though I often use <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-apple-cider-vinegar-and-white-vinegar\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-apple-cider-vinegar-and-white-vinegar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cider vinegar<\/a> for its mild, tangy fruitiness. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.<\/li>\n<li><strong>Garlic:<\/strong> You want to use a whole head of garlic, which yields about 8 to 10 cloves. No need to chop it; just smash it, then remove and discard the skins. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-peel-garlic-easy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-peel-garlic-easy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to peel garlic<\/a> in five different ways.<\/li>\n<li><strong>Black pepper<\/strong>: This is an important ingredient to adobo because it adds depth and spice to the stew. Freshly ground coarse black pepper is best.<\/li>\n<li><strong>Bay leaf:<\/strong> Dried bay leaves have a distinct flavor, and they enhance the taste of the sauce. I like the flavor, so I use two leaves, but one will suffice.<\/li>\n<li><strong>Soy sauce:<\/strong> Soy sauce brings a hint of umami and seasoning to the adobo. Chinese brands are traditionally made with all soybeans. I use a Filipino brand like Silver Swan for this recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983886\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_TOHVS24_212833_MF_04_12_1.jpg?fit=700%2C1024\" alt=\"Chicken Marinating in large glass bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a shallow, nonreactive container, combine the vinegar, soy sauce, garlic, salt, pepper and bay leaf. Add the chicken. Cover and marinate in the refrigerator for 20 to 30 minutes. Drain the chicken, reserving the marinade. Pat the chicken dry.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> For more flavor and depth, you can marinate the chicken for up to 12 hours or overnight in the fridge.<\/p>\n<h3>Step 2: Cook the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983887\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_TOHVS24_212833_MF_04_12_2.jpg?fit=700%2C1024\" alt=\"Chicken cooking in skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, add the oil, and heat over medium-high heat. When it&#8217;s hot enough, cook the chicken pieces, turning them over to brown evenly on all sides.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983888\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_TOHVS24_212833_MF_04_12_3.jpg?fit=700%2C1024\" alt=\"Cooking chicken in broth in skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To the same stockpot, add the water and reserved marinade. Bring everything to a boil, then simmer, uncovered, until the chicken is no longer pink and the sauce is slightly reduced. This should take 20 to 25 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Use a digital thermometer to check the <a href=\"https:\/\/www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-name=\"www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">temperature of cooked chicken<\/a>. Chicken thighs and drumsticks are done when the thermometer reaches 175\u00b0F.<\/p>\n<h3>Step 3: Plate and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983885\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_FT24_212833_JR_0214_4.jpg?fit=700%2C1024\" alt=\"Filipino Chicken Adobo served on plate with rice \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Before serving, remove and discard the bay leaf. Serve warm with steamed rice and a vegetable side dish.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you want the sauce to reduce even more, remove the chicken pieces, and simmer the sauce until it&#8217;s thickened. Replace the chicken in the sauce, and serve.<\/p>\n<h2>How to Store Filipino Chicken Adobo<\/h2>\n<p>The Filipino chicken adobo tastes better even days after. Store in nonreactive covered containers in the refrigerator for up to three or four days. Thanks to the acidity from the vinegar, it lasts longer than most other cooked chicken dishes.<\/p>\n<h2>Can you freeze chicken adobo?<\/h2>\n<p>Chicken adobo can be frozen for one to two months. Let it cool completely, then store in freezer-safe containers in the freezer. To serve, let it thaw in the refrigerator overnight, then reheat gently in the microwave or on the stovetop.<\/p>\n<h2>Can you make chicken adobo ahead of time?<\/h2>\n<p>Yes, Filipino adobo can be cooked ahead of time. The flavors of garlic and vinegar actually meld better and make the meat taste superb even days after. After it&#8217;s cooked and cooled, store the chicken in the sauce in the refrigerator. Reheat it gently on the stove until the internal temperature of the chicken registers 165\u00b0.<\/p>\n<h2>What to Do with Leftover Chicken Adobo<\/h2>\n<ul>\n<li><strong>Adobo fried rice:<\/strong> Use the drippings, and in the same saucepan where the adobo was cooked, stir-fry about 2 cups leftover refrigerated rice. Season and serve.<\/li>\n<li><strong>Crisp adobo flakes:<\/strong> Shred leftover meat into thin tendrils. Deep-fry in hot vegetable oil until they are crisp flakes, two to three minutes. Drain on paper towels. Add to soups or salads, or enjoy with garlic fried rice.<\/li>\n<li><strong>Adobo sandwiches:<\/strong> Shred the chicken adobo into thin strips. Fill dinner rolls or Filipino <em>pandesal<\/em> buns with adobo, then top with sliced tomatoes and cucumbers.<\/li>\n<\/ul>\n<h2>Filipino Chicken Adobo Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983884\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_FT24_212833_JR_0214_3.jpg?fit=700%2C1024\" alt=\"Cooked Filipino Chicken Adobo on plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What do you serve with chicken adobo?<\/h3>\n<p>Most Filipino dishes are served with steamed rice, a staple in Asian meals. Chicken adobo can be served with rice and vegetable side dishes. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to make perfectly fluffy<\/a> rice every time.<\/p>\n<h3>Can you marinate chicken adobo overnight?<\/h3>\n<p>Our recipe calls to marinate the chicken for just 30 minutes, but you can marinate chicken adobo for at least six hours, or overnight, so the liquid seasons the chicken.<\/p>\n<h3>Can you make chicken adobo with chicken breast?<\/h3>\n<p>The Filipino chicken adobo can be made with any chicken cut, whether bone-in or not. Chicken breast for adobo makes a delicious meal. If you use boneless skinless chicken breast, marinate and cook for less time, or it will get tough.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Filipino adobo is an easy-to-make weeknight staple. Its versatility and ease of cooking is one of the reasons chicken adobo is considered the unofficial national dish of the Philippines.<\/p>\n","protected":false},"author":7061,"featured_media":1979256,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,307345,304328,304993,304292,304338,303966,304988,303887,306848,305018,304268,307307,324623,304020,304005,303883],"categories-v2":[310369,310378,308984,308481,308940,308305,308992,308495,308935,308478,309603,308959,259483,310342,309177,308594,308549,308476],"coauthors":[343279],"recommended_recipes":[{"post_title":"Chicken and Dumplings","post_link":"\/recipes\/the-best-chicken-dumplings\/","post_image":"\/wp-content\/uploads\/2024\/09\/Chicken-and-Dumplings_EXPS_TOHcom24_179666_MD_P2_09_12_16b.jpg"},{"post_title":"Indonesian Peanut Chicken","post_link":"\/recipes\/indonesian-peanut-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Indonesian-Peanut-Chicken_EXPS_TOHESCODR21_45680_B03_24_4b.jpg"},{"post_title":"Kung Pao Chicken","post_link":"\/recipes\/kung-pao-chicken\/","post_image":"\/wp-content\/uploads\/2025\/02\/Kung-Pao-Chicken_EXPS_TOHVP25_116185_MF_01_24_2.jpg"},{"post_title":"Chinese Chicken Spaghetti","post_link":"\/recipes\/chinese-chicken-spaghetti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chinese-Chicken-Spaghetti_EXPS_FT22_22737_F_0315_1.jpg"},{"post_title":"Chicken Chow Mein","post_link":"\/recipes\/chicken-chow-mein\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Chow-Mein_exps91816_THHC1997844A11_09_8bC_RMS.jpg"},{"post_title":"Chicken Aloha","post_link":"\/recipes\/chicken-aloha\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2609_FM153592C03_10_2b-5.jpg"},{"post_title":"Japanese Fried Chicken (Chicken Karaage)","post_link":"\/recipes\/japanese-fried-chicken-karaage\/","post_image":"\/wp-content\/uploads\/2024\/02\/Japanese-Fried-Chicken_EXPS_FT23_274269_ST_6_28_1.jpg"},{"post_title":"Chicken and Okra Gumbo","post_link":"\/recipes\/chicken-and-okra-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_EXPS_TOHD24_3201_SheriSilver_1.jpg"},{"post_title":"Asian Chicken Dinner","post_link":"\/recipes\/asian-chicken-dinner\/","post_image":"\/wp-content\/uploads\/2018\/01\/Asian-Chicken-Dinner_EXPS_SDFM19_40207_E10_19_5b.jpg"},{"post_title":"Korean Fried Chicken","post_link":"\/recipes\/korean-fried-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Korean-Fried-Chicken_EXPS_TOHVP24_277927_MR_12_11_1.jpg"},{"post_title":"Spanish Chicken and Rice","post_link":"\/recipes\/spanish-chicken-and-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8461_RM2550C45C.jpg"},{"post_title":"Asian Chicken Dumplings","post_link":"\/recipes\/asian-chicken-dumplings\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps74340_HCK153422B08_26_7b.jpg"},{"post_title":"Chicken Angelo","post_link":"\/recipes\/chicken-angelo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3427_couon90p49dtran.jpg"},{"post_title":"Thai Fried Chicken","post_link":"\/recipes\/thai-fried-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Thai-Fried-Chicken_exps94297_SD1999447B12_15_4b_RMS.jpg"},{"post_title":"Chicken Adobo","post_link":"\/recipes\/chicken-adobo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28050_CFT950584D54A.jpg"},{"post_title":"Spanish Chicken","post_link":"\/recipes\/spanish-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18260_CB7479C293.jpg"},{"post_title":"Chicken Gumbo","post_link":"\/recipes\/chicken-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken Cake","post_link":"\/recipes\/chicken-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14176_CT10159C46.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Filipino-Chicken-Adobo_EXPS_FT24_212833_JR_0214_2.jpg","override_recipe_video_settings":false,"long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/filipino-chicken-adobo\/","name":"Filipino Chicken Adobo","datePublished":"2018-01-01","dateModified":"2024-07-17","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Filipino-Chicken-Adobo_EXPS_FT24_212833_JR_0214_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Filipino adobo is an easy-to-make weeknight staple. Its versatility and ease of cooking is one of the reasons chicken adobo is considered the unofficial national dish of the Philippines.","recipeIngredient":["1 cup white vinegar","1\/4 cup soy sauce","1 whole garlic bulb, smashed and peeled","2 teaspoons kosher salt","1 teaspoon coarsely ground pepper","1 bay leaf","2 pounds bone-in chicken thighs or drumsticks","1 tablespoon canola oil","1 cup water"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the chicken","text":"In a shallow, nonreactive container, combine the vinegar, soy sauce, garlic, salt, pepper and bay leaf. Add the chicken. Cover and marinate in the refrigerator for 20 to 30 minutes. Drain the chicken, reserving the marinade. Pat the chicken dry. Editor's Tip: For more flavor and depth, you can marinate the chicken for up to 12 hours or overnight in the fridge.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_TOHVS24_212833_MF_04_12_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the chicken","text":"In a large skillet, add the oil, and heat over medium-high heat. When it's hot enough, cook the chicken pieces, turning them over to brown evenly on all sides. To the same stockpot, add the water and reserved marinade. Bring everything to a boil, then simmer, uncovered, until the chicken is no longer pink and the sauce is slightly reduced. This should take 20 to 25 minutes. Editor's Tip: Use a digital thermometer to check the temperature of cooked chicken. Chicken thighs and drumsticks are done when the thermometer reaches 175\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_TOHVS24_212833_MF_04_12_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Plate and serve","text":"Before serving, remove and discard the bay leaf. Serve warm with steamed rice and a vegetable side dish. Editor's Tip: If you want the sauce to reduce even more, remove the chicken pieces, and simmer the sauce until it's thickened. Replace the chicken in the sauce, and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Filipino-Chicken-Adobo_FT24_212833_JR_0214_4.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Elizabeth Ann Quirino"}],"nutrition":{"@type":"NutritionInformation","calories":" 234 calories","fatContent":"15g fat (4g saturated fat)","cholesterolContent":"71mg cholesterol","sodiumContent":"1315mg sodium","carbohydrateContent":"2g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"22g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3636365,"reviewCount":33,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Filipino Chicken Adobo","description":"Check out this video on how to make Filipino chicken adobo","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/iYkIUrWY\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/iYkIUrWY-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRadio"},"reviewBody":"i\u2019m filipino and i\u2019m not good at cooking.. like at all, so i thought i\u2019d give this a try as a love chicken adobo. this recipe was very good for a loose guidance, and you can easily modify it depending on what you prefer. i was cooking to serve 2 so i modified the recipe slightly; 1\/3 cup vinegar, 1\/8 cup soy, 1\/12 bay leaves, same amount of garlic and i didn\u2019t add water. i\u2019d recommend doing it not off of strict measurements but also off of taste as you go. i\u2019m now happily eating my chicken (with rice of course).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFish"},"reviewBody":"This recipe is close. I'd add more soy sauce though. I've been eating this since I was 7. And making it  myself since I was 11. My godfather was 100percent philipino, from the Philippines \ud83d\udcaf... He also left the sauce a little more watery too. I preferred that. Ps. Put as little or as much vinegar to your taste. I even prefer apple cider vinegar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBottleOpener"},"reviewBody":"I would bet that all these 'too vinegary' folks did not add the cup of water to the marinade, after browning the chicken, before simmering.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>Although this called for bone-in chicken pieces, this works well with chicken tenders, too, and they cook fast. \u00a0This recipe can take more garlic if you like garlic. Great served over rice.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDice"},"reviewBody":"I made this and yes it was very vinegary (even with the water as Patricia8975 noted). It was not going to be edible that way. I removed the chicken to a plate, brought the sauce to another simmer, added 1 cup of brown sugar, 1\/4 teaspoon of ground ginger and pinch of red pepper flakes, once it tasted the way I thought it should I added the chicken back to simmer for 15 minutes, after which I removed the chicken and thickened the sauce a bit, even my very picky hubby liked it. Had I served as it was before my additions he would've hated it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>Good! This has a strong vinegar taste as other reviewers have said. A good sub for one bay leaf is 1\/4 teaspoon of thyme, which I used. 1 teaspoon of salt was plenty for our tastes. We had leftover sauce so I froze it for using in another dish.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynette192"},"reviewBody":"<p>Lots of sauce, but it didn't really stick to the chicken.  The chicken was nice and moist, but not as flavorful as I thought it would be.  I work with a lady that makes pork adobo, and her sauce was much thicker.  I'll try to thicken it up next time, but wanted to make it as posted.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePin"},"reviewBody":"Nope!.....not this one, don\u2019t waste your chicken\ud83c\udf57 !!!\nI\u2019m sorry, but I found this recipe to be way to vinegary\ud83e\udd2d YUCK.....!!!! \nStill searching for a Filipino Adobo chicken recipe.....\ud83e\udd58\nI want a recipe that tastes like adobo not vinegar!!!!!!!!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButton"},"reviewBody":"My family absolutely loves this without any changes. We have several times a month.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDice"},"reviewBody":"Great recipe! Someone is giving this 2 stars because he doesn't know the difference between an adobo spice and a dish with the same name! Ha! Wonderful recipe tastes like my grandpa made it! My family is from Cebu originally and this really hit the spot!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSeahorse"},"reviewBody":"Simple recipe with amazningly great flavors. We served with rice and the sauce was wonderful with the rice. Will do it again soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"Delicious! Don't be scared of the vinegar, but serve the sauce on the side -- the chicken is to moist and tender that we didn't end up pouring any on. I did add 2 tablespoons of brown sugar to the sauce, which pushed it just slightly in a sweet-n-sour direction. Nice that way too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleClover"},"reviewBody":"Seriously, what's with the politics? This is about cooking. Speaking of which, I made this a second time. The first time, the taste of vinegar was too strong, so I put less this time and shortened the marinating period. Ended up perfect for me and my grandma.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlanet"},"reviewBody":"This recipe is so easy and tastes great, I make it on a regular basis, my wife loves it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGlasses"},"reviewBody":"This is a great recipe,  but I find that using Braggs apple cider vinegar is much better, and better for you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMagnet"},"reviewBody":"This is the same recipe that came from a Filipino neighbor when I was in my teens, Make a double batch or you'll be sorry. My only tweak was to swap out the water for unsweetened pineapple juice. When I would walk in the house and smell my mom cooking this, I knew dinner was going to be 5 stars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLocomotive"},"reviewBody":"i didn't likes.  1 cup is too much vinegar! now, it is very sour","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePopcorn"},"reviewBody":"I don't know about anybody else... But I love my Adobo with some Large hardboiled eggs and chicken liver. Still an awesome recipe. I think I prefer another one I found online just a little more. https:\/\/www.happyfeetsandpaws.com\/how-to-make-filipino-adobo\/","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jetluvs2cook"},"reviewBody":"Very tasty! I had never tried anything like this before and thought it was good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCone"},"reviewBody":"This is an easy and delicious recipe. I let the chicken marinate for an hour before browning. I have made this twice now and it has come out wonderful both times. Guaranteed winner and I recommend saving and using this recipe often.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"I made this recipe exactly as written.  My mom's best friend was Filipino when I was growing up and my mom used to make her Chicken Adobo recipe.  I always loved it when she made it and I have been looking for the recipe for years.  Well, this is it!  This is definitely going into my 3-ring binder of \"keeper recipes\" and will be cooked often.  It is so flavorful and the chicken is so tender.  My husband loved it!  Many thanks to Michael Moya for sharing his mom's recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPin"},"reviewBody":"A new family favorite!  We made it with boneless skinless thighs, and it was delicious.  Love all the garlic and vinegar.  Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Filipino Chicken Adobo","description":"Check out this video on how to make Filipino chicken adobo","url":"https:\/\/cdn.jwplayer.com\/videos\/iYkIUrWY-Uot7Fvi8.mp4","duration":"1m27s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/6a1i2o44we267w4r37732281325ei04s.jpg","advertising":"","jw_id":"iYkIUrWY","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/iYkIUrWY-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/iYkIUrWY\/poster.jpg?width=720","jw_publish_date":"2019-07-26T00:00:00"},"rms_legacy_id":"212833","romance_copy_dek":"Filipino adobo is an easy-to-make weeknight staple. Its versatility and ease of cooking is one of the reasons chicken adobo is considered the unofficial national dish of the Philippines.","enhanced_recipe_title":"Filipino Chicken Adobo","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white vinegar","IngredientText":"1 cup white vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup soy sauce","IngredientText":"1\/4 cup soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 whole garlic bulb, smashed and peeled","IngredientText":"1 whole garlic bulb, smashed and peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons kosher salt","IngredientText":"2 teaspoons kosher salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon coarsely ground pepper","IngredientText":"1 teaspoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds bone-in chicken thighs or drumsticks","IngredientText":"2 pounds bone-in chicken thighs or drumsticks"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon canola oil","IngredientText":"1 tablespoon canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Filipino-Chicken-Adobo_EXPS_FT24_212833_JR_0214_2.jpg","RecipeId":212833,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Filipino Chicken Adobo Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"34379\" ol-id=\"T073RIB\"]","RecipeAttachmentFileName":"Filipino-Chicken-Adobo_EXPS_FT24_212833_JR_0214_2.jpg","ContributorId":null,"Firstname":"Michael","Lastname":"Moya","City":"New York","StateDescription":"New York","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. + marinating Cook: 30 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Filipino Chicken Adobo","SubmittedTitle":"Filipino Chicken Adobo","RecipeTypeId":1,"AverageRating":4.36,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THAM18_212833_C11_09_8b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":25,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Filipino Chicken Adobo","OriginalSourceProject":"Filipino Chicken Adobo","ContestPlacement":"","Trailer":"<h2>Filipino Chicken Adobo Tips<\/h2>\r\n\r\n<h3>What does chicken adobo taste like?<\/h3>Chicken adobo is a very flavorful dish with a mildly sweet, tangy garlic and soy flavor. The acid in the vinegar breaks down the fibers in the chicken, making it very tender. \r\n\r\n<h3>Why is it called adobo?<\/h3>\"Adobo\" comes from the Spanish word \"adobar,\" which means \"marinate.\" In Filipino cuisine, the marinade for a chicken adobo recipe is traditionally vinegar-based.  Serve this flavorful dish with a simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-rice-pilaf\/\">Almond Rice Pilaf<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/veggie-rice-bowl\/ \">Veggie Rice Bowl<\/a> for color and flavor.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i>","Metadescription":null,"DigitalHeadnotes":"My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers \u2014she says it's because of the vinegar. \u2014 Michael Moya, New York, New York","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.","SequenceNo":1},{"Direction":"   In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. 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The acid in the vinegar breaks down the fibers in the chicken, making it very tender.     <h3>Why is it called adobo?<\/h3>\"Adobo\" comes from the Spanish word \"adobar,\" which means \"marinate.\" In Filipino cuisine, the marinade for a chicken adobo recipe is traditionally vinegar-based.  Serve this flavorful dish with a simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-rice-pilaf\/\">Almond Rice Pilaf<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/veggie-rice-bowl\/ \">Veggie Rice Bowl<\/a> for color and flavor.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Filipino Chicken Adobo"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Filipino Chicken Adobo Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/filipino-chicken-adobo\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Filipino Chicken Adobo Recipe","description":"Filipino adobo is a sour-salty chicken stew made with vinegar, garlic and pepper. 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