Chicken Adobo Recipe

What started as a preservative, adobo is now considered the “national dish of the Philippines.” Due to the Philippines' geographical location, adobo varies slightly from region to region, but most Filipinos agree that the main ingredients are soy sauce (or salt), vinegar, and garlic. Black peppercorns and bay leaves are also important. The main proteins used are chicken or pork, or a combination of both. You can also prepare squid or vegetable versions.

Vinegar: The Key to Adobo

Vinegar is crucial in making adobo. The acidity of the vinegar was used to prevent the growth of harmful bacteria in the original dish. However, due to modern food safety and storage methods, vinegar is now valued primarily for its tangy taste. The most commonly used vinegar in the Philippines is sugarcane or coconut vinegar. You can find these vinegars at your local Asian market or online. An alternative is rice wine or apple cider vinegar. I find that white vinegar is too harsh for this recipe.

How to make chicken adobo

The adobo cooking method consists of braising followed by pan-frying. At my restaurant, Kuma Inn, we finish the dish by pan-frying, but sometimes we also finish it on the grill, in the sally (broiler), or in the deep fryer, all of which produce delicious results. If pan-frying at home is too messy, I would suggest cooking the dish under the broiler.

What to Serve with Chicken Adobo

Serve chicken adobo with white rice or garlic fried rice.

Tips for Making Chicken Adobo

• You can use this adobo ratio/method with other proteins or vegetables. Adjust cooking times depending on the protein or vegetables you are using.
• For the most tender and delicious chicken adobo, use dark chicken meat such as thighs, legs, and wings. These pieces contain more fat and collagen, which fuses with the broth as it cooks, giving it flavor and body. Additionally, these chicken pieces are resistant to overcooking, meaning they can be cooked to a higher internal temperature than chicken breasts without drying out or becoming tough.
• Adobo tastes even better the next day when the braising liquid has more time to marinate the chicken.
• While shallow frying the cooked chicken gives it the crispiest skin, if you'd rather not fry it, you can fry it in a skillet in a little oil or grill it on a cooling rack in a baking sheet on the middle rack of the oven (the browning is on the top rail will cause them to burn).
• Cook the chicken at a gentle simmer to prevent the meat from becoming tough. Occasionally lift the lid off the pot to make sure the liquid is not boiling. If you have difficulty regulating the heat, you can place the lid partially on the pot or remove the lid completely to quickly lower the temperature.