Chicken Adobo | Filipino Chicken Adobo

Chicken Adobo is one  of the most recognisable dishes in Filipino cuisine and it’s known for how tasty it is yet how simple it is to make.

It’s a dish that’s accessible to everyone, as it doesn’t require any hard-to-find ingredients. The simplicity of using everyday items like soy sauce, vinegar, garlic, and basic seasonings makes it easy to prepare. Plus, you can find these ingredients at almost any small corner shop, making it convenient to whip up a flavourful dish without needing to visit a specialty store.

Chicken Adobo is super easy to make and full of delicious flavour!

What is Chicken Adobo?

The term “adobo” comes from the Spanish word for “marinade” or “sauce,” but the dish existed long before the Spanish colonisation of the Philippines. Filipinos traditionally used vinegar and salt to preserve food, and adobo evolved from this ancient cooking technique. Enjoy Filipino food? You might like to try this Bicol Express recipe too.

The dish features chicken braised in a savoury-sour mixture of vinegar, soy sauce, garlic, bay leaves, and black pepper. It is a popular comfort food in the Philippines, often served with steamed rice.

How long will the leftovers last in the fridge?

Leftover chicken adobo will last in the fridge for 3 to 4 days when stored in an airtight container.

Can I freeze this Chicken Adobo recipe?

Yes, you can freeze chicken adobo! It’s actually a great dish to make in larger batches and store for future meals, as the flavours tend to develop even more over time. Freeze the chicken for up to 3 months and reheat by defrosting in the fridge overnight before warming on the stovetop over low heat.

What can I serve with this Chicken Adobo?

This recipe is best served over white rice. You can even prepare the rice in your air fryer by following this Air Fryer Rice recipe. Alternatively, you can stick to the hob and cook this Perfect White Rice. 

Can This Recipe Be Converted for a Multicooker?

Yes, this Chicken Adobo recipe can easily be adapted for both the slow cooker and pressure cooker functions of a multicooker, making it even more convenient!

For Slow Cooker:

After searing the chicken in a pan (or using the sauté function if your multicooker has one), transfer the browned chicken, marinade and remaining ingredients into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. If the sauce is too thin at the end of the cooking time, remove the lid and the chicken and let it cook uncovered for the last 20-30 minutes to allow the sauce to thicken.

For Pressure Cooker:

Start by searing the chicken directly in the pressure cooker using the sauté function.  Once browned, set the chicken aside, sauté the onions and garlic in the same pot, then return the chicken along with the marinade, water, sugar, and pepper. Pressure cook on high for 10 minutes. After the timer goes off, let the pressure naturally release for 5 minutes before doing a quick release. If the sauce is too thin, switch back to the sauté function and simmer until the sauce reduces to your desired thickness. 

Both methods provide the same delicious chicken adobo with minimal effort, perfect for busy days!

Pro tips for making this Chicken Adobo:

Marinate Longer for Richer Flavour: Let the chicken marinate in the soy sauce, garlic. pepper and vinegar for as long as possible. No longer than 3 hours with the vinegar added. You can add the vinegar later and marinate overnight. 

Add Fresh Chilies for Heat: If you like a bit of spice, toss in some fresh chilies during the simmering process to give the dish a kick.

Start by preparing your ingredients. This will save you time.

Mix the chicken and marinade ingredients in a bowl, and let it marinate for at least 30 minutes or up to 3 hours for best results. No more than 3 hours though as the vinegar is acidic.

When ready to cook, remove the chicken from the marinade (save the marinade). Heat 1 tbsp oil in a pan and sear on high for 1 minute on both sides. The chicken does not need to be cooked through at this stage, just browned.

Once you have browned the chicken. Set this aside. Over a medium-low heat, add the rest of the oil and brown the onions for 3-4 minutes. Then add the garlic and stir for a further 1 minute.

Add the retained marinade to the pan, including the bay leaves.

Add the water, sugar and black peppercorns to the pan. Bring to a light simmer.

Add the chicken and allow to simmer on low for 15 minutes without a lid. Then, turn the chicken over and continue to simmer for a further 5-10 minutes so that sauce has reduced to a thick glaze.
If the sauce isn’t thick enough, transfer the chicken to a plate and let the sauce simmer on its own.

Top with fresh chilli and green onion. Serve with boiled rice and enjoy!

If you like this easy Asian recipe, you might like to try some of these easy Asian favourites too. 

1. Bang Bang Chicken
2. Peking Duck
3. General Tso’s Chicken
4. Crispy Chicken and Broccoli
5. Salt and Pepper Chicken
6. Sesame Chicken
7. Sweet and Sour Chicken
8. Kung Pao Chicken
9. Dan Dan Noodles
10. Orange Chicken
11. Hainan Chicken
12. Spicy Chicken Chow Mein
13. Mongolian Beef
14. Chinese Crispy Beef
15. Egg Drop Soup
16. Spicy Won Ton Soup
17. Egg Fried Rice
18. Potstickers
19. Bam Bam Chicken
20. Shrimp Rangoon
21. Black Bean Noodles
22. Chinese Chicken Curry
23. Deep Fried Green Beans
24. Beef in Oyster Sauce

Have you tried this Chicken Adobo recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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