Fabulous Filipino Chicken Adobo

Fabulous Filipino Chicken Adobo

Fabulous Filipino Chicken Adobo

I make chicken adobo, a lot. It is one of my go-to dishes when serving a crowd. And it is an easy one-skillet dish for weeknight dinner. While my method is somewhat traditional, my garnish is not. We love the flavor of the chicken and sauce with white fluffy rice, but I think it needs a little bit of fresh green flavor and a little crunch. So I garnish with sliced scallions, cilantro, radish sticks, and toasted sesame seeds.

Filipino Chicken Adobo Recipe

Fabulous Filipino Chicken Adobo


  • 4 chicken leg & thighs
  • 4 chicken thighs
  • 1/2 c. rice vinegar
  • 1/2 c. tamari (low-sodium, gluten-free)
  • 1 branch fresh bay leaves
  • 1 head garlic, cloves peeled and smashed
  • 1 t. black peppercorns

Fabulous Filipino Chicken Adobo


In a large heavy skillet, combine all ingredients except chicken. Add chicken and coat with the tamari mixture. Bring to a boil, cooking skin side down. Reduce heat and simmer, covered, for about an hour, turning the chicken half way through.

After an hour, remove the chicken to a platter. Remove bay leaves. Skim fat from the sauce.

To thicken the sauce, reduce by boiling further. Or bring to a boil and add a cornstarch slurry or beurre manie, and whisk until the sauce has thickened and the flour flavor is cooked out.

Return chicken to the skillet to heat.

Fabulous Filipino Chicken Adobo

Garnish with a mix of scallions, cilantro, radish, and sesame seeds. Serve with white fluffy rice.

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10 thoughts on “Fabulous Filipino Chicken Adobo”

  1. This is one of my favourite go-to dishes also but, in your inimitable way, you have again made it look a lot more appetizing than what gets brought to my table 🙂 ! Perchance using a little more herbs the way you do would indeed help!!

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