Chicken Adobo

Chicken Adobo is a classic, popular Filipino dish. I was introduced to it by my mother-in-law and I have loved it ever since! The marinade is seriously addictive, made with garlic, vinegar and pepper. There are so many variations of this recipe and, after trying many, this is my favourite. It is quick and easy, the chicken can be marinated in advance, and leftovers taste even better the next day. This is the perfect recipe for making ahead, ready for when you need it! The marinade is so packed with flavour that you can serve this dish with the simplest of sides. I often serve it with some plain diced cucumber and/or sliced tomato. When time permits, I love serving this with cucumbers in a simple ginger marinade with sliced chilli and coriander (cilantro) — not traditional, but absolutely delicious! 

Can you make Chicken Adobo ahead of time?

Yes, you can marinate the chicken and refrigerate for up to 24 hours in an airtight container. You can also freeze the marinated chicken for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

Watch how to make Chicken Adobo

Is Chicken Adobo suitable for leftovers?

Chicken Adobo can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

Chicken Adobo

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5 from 6 reviews

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

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• 600 g (1 lb 5 oz) boneless, skinless chicken thighs, cut into bite-sized pieces or left whole
• 1 tbsp freshly minced garlic
• ⅓ cup (80 ml) all-purpose soy sauce
• ⅓ cup (80 ml) white vinegar or apple cider vinegar
• 2 bay leaves
• 1 heaped tbsp brown sugar
• ½ tsp cracked black pepper
• 2 tbsp olive oil
• Rice, to serve
• Coriander (cilantro), to garnish (optional)
• 1 sliced chilli, to garnish (optional)

SESAME GINGER CUCUMBERS

• 2 cucumbers, cut into thick slices
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1 tsp freshly minced ginger
• ½ tsp sea salt flakes

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Instructions

1. Place the chicken, garlic, soy sauce, white vinegar, bay leaves, brown sugar and pepper in a bowl. If time permits, allow the chicken to marinate for 30 minutes (or up to 24 hours). Marinating is NOT essential but does tenderise the chicken and creates more depth of flavour. I regularly make this recipe and cook it immediately and it’s equally delicious!
2. Heat the olive oil in a large heavy-based frying pan over medium–high heat and add the chicken, reserving the marinade. Cook the chicken for 2–4 minutes until it starts to brown, turning once halfway through. 
3. Add the remaining marinade and 1 cup (250 ml) of water. Cook for 8–12 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened and caramelised. If the sauce hasn’t thickened, it means the pan wasn’t hot enough, so continue cooking over high heat until the sauce reduces.
4. To make the sesame ginger cucumbers, combine the ingredients in a small bowl. 
5. Serve the chicken adobo with steamed rice and the cucumbers. Top with coriander and fresh chilli, if desired. 

Notes

MAKE AHEAD

Marinate the chicken and refrigerate in an airtight container for up to 24 hours or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: chicken, Filipino, Filipino chicken
• Method: skillet sear, pan sear
• Cuisine: Filipino