Classic Chicken Adobo Recipe

Growing up 1/2 Filipino, Chicken Adobo was more than just a dish my mum cooked. I vividly remember the rich aromas of garlic and vinegar wafting through our home, instantly signaling my brothers and I that "YESSSS, Adobo is on for dinner tonight."

Its so delicious and comforting. I promise, it'll end up on that rotation of family favourites.

Chicken Adobo is more than comfort food; it's a deeply historical dish. Long before refrigerators existed, Filipinos cleverly preserved meat by cooking it in vinegar, salt, and garlic, allowing it to withstand the tropical heat. The name "adobo" itself comes from the Spanish word "adobar," meaning "to marinate." Yet, our Filipino version is distinctively different, and deeply tied to our culture.

Each Filipino household has its own cherished Adobo recipe, some even add coconut milk, its so delish too. 

It’s simple, satisfying, and packed with flavour, perfect for sharing at family dinners.

Ingredients:

• 1 kg chicken thighs or drumsticks, bone-in and skin-on
• ½ cup Mega Chef soy sauce (or another high-quality soy sauce)
• 6+ cloves garlic, minced
• 1/2 cup vinegar (You can use apple cider if you like)
• Salt & pepper, to taste
• 4+ bay leaves
• 4+ medium potatoes, peeled and quartered
• 1½ cups water
• 2 tbsp cooking oil (avocado, coconut, or olive oil)
• 2 tbp Sugar (I like to use coconut sugar)

Instructions:

1. Marinate Chicken: In a bowl, combine chicken, soy sauce, garlic, onion, salt, pepper, sugar and bay leaves. Allow to marinate at least 30 mins (overnight is even better).

2. Sear Chicken: Heat oil in a pot over medium heat. Remove chicken from marinade (but keep the marinade!). Brown chicken on all sides until beautifully golden, about 2-3 mins per side.

3. Simmer: Add the reserved marinade, water, and potatoes to the pot. Bring to a boil, then lower heat, cover, and let simmer gently for 30 mins until chicken is tender and potatoes are cooked through.

4. Finish: Remove the lid and let simmer uncovered for another 5-10 mins until the sauce slightly thickens.

5. Serve: Serve warm over freshly steamed jasmine rice garnished with crispy garlic and add chopped spring onions for extra flavor.

Tips:

• Bone-in chicken creates richer flavours and a better texture.
• Allowing the adobo to rest after cooking intensifies its flavours—trust me, it’s worth the wait!
• Adobo tastes even more amazing the next day, so it’s perfect for leftovers and cooking big batches for meal prepping.

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