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Traditional Filipino Chicken Adobo

Name: Traditional Filipino Chicken Adobo
Prep time: 3 h
Cook time: 50 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: other
Ingredients: chicken; Garlic; soy sauce; Cooking oil; water; Black peppercorns; bay leaves; white vinegar; sugar; Salt

groups4 servingsspeedEasycountertopsPrep: 180 minsskilletCook: 50 minsscheduleTotal: 230 minsoutdoor_grillBraisedlocal_fire_departmentMild

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleThe chicken needs to be marinated in advance for 1 to 3 hours in the refrigerator.3h

Waiting Time

00:01:33

warningStay safe

Wash your hands thoroughly with soap and water after handling raw chicken to prevent bacterial cross-contamination.

Crush 5 cloves of garlic thoroughly using a mortar and pestle. Place 900g cut chicken into a large mixing bowl, add the crushed garlic and 4 tbsp soy sauce. Massage and mix thoroughly by hand until every piece of chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour up to 3 hours.

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Watch out

Do not add the vinegar into the marinade yet

soaking raw chicken in acid for a long time will chemically cure it like ceviche and ruin the meat texture

Ingredients:chicken (900 g)Garlic (5 clove)soy sauce (4 tbsp)

Tools:mixing bowlstone mortar and pestle

Active Cooking

00:02:59

warningStay safe

Watch out for hot oil splatters when placing marinated chicken into the pan; use long tongs to prevent burns.

Heat a wok over high heat and add 3 tbsp cooking oil. Once hot, pan-fry the marinated chicken in batches for about 2 minutes per side until the skin turns lightly golden brown. Remove the first batch to a plate and sear the remaining chicken pieces in the same manner.

local_fire_departmentHigh heat, about 4 to 5 minutes

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Watch out

Do not overcook or fully cook the chicken during frying

you only want to lightly brown the surface for texture as it will finish cooking in the simmering process

Ingredients:Cooking oil (3 tbsp)chicken

Tools:wokTongs

Active Cooking

00:05:08

Pour 360ml water into the mixing bowl to rinse off remaining marinade, then pour it into the wok. Use a wooden spoon to deglaze and scrape up the flavorful browned bits stuck to the bottom of the wok. Return the seared chicken from the plate back to the wok, add 1 tsp whole black peppercorns and 3 dried bay leaves. Cover with a lid and bring to a boil over medium-high heat; once boiling, stir gently, cover again, turn heat to lowest setting, and simmer for 25 to 30 minutes. After 15 minutes, remove lid and flip chicken pieces over so they cook evenly, then continue simmering uncovered.

local_fire_departmentLowest heat setting after boiling, about 25 to 30 minutes

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Watch out

Make sure to thoroughly scrape the bottom of the wok while deglazing

those browned bits left over from frying provide deep savory flavor to your adobo sauce

Ingredients:water (360 ml)Black peppercorns (1 tsp)bay leaves (3 piece)chicken

Tools:wooden spatulalid

Active Cooking

00:07:42

Pour 6 tbsp white vinegar evenly over the simmering adobo. Immediately cover with a lid and do not stir! Allow it to boil undisturbed over low heat for about 3 to 5 minutes so the vinegar cooks through. Once boiling thoroughly, remove lid and stir gently to mix the vinegar into the sauce.

local_fire_departmentLow heat, about 3 to 5 minutes

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Watch out

Do not stir the sauce right after pouring the vinegar

let it boil covered first to cook off the harsh raw acidity

Ingredients:white vinegar (6 tbsp)

Tools:lid

Active Cooking

00:08:55

Add 1 tsp sugar to the broth to balance the acidity and saltiness. Stir well, then temporarily transfer the cooked tender chicken pieces to a separate plate to prevent them from overcooking and drying out. Add 1/4 tsp salt to the remaining sauce in the wok, turn heat to medium-high, and boil while stirring constantly until the sauce evaporates down by half and reduces into a thick, glossy gravy.

local_fire_departmentMedium-high heat, about 5 to 8 minutes

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Watch out

Remove the chicken before reducing the sauce

boiling chicken breast in reducing sauce over high heat will cause the meat to dry out

Ingredients:sugar (1 tsp)Salt (0.25 tsp)

Tools:wooden spatulaplate

Active Cooking

00:11:29

warningStay safe

Use oven mitts or a pot holder when gripping the hot wok handle while pouring.

Turn off the heat. Arrange the tender chicken pieces neatly in a deep serving bowl. Using a spoon, carefully pour the reduced, thick savory adobo sauce over the top of the chicken. Serve hot with freshly cooked warm white rice.

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Watch out

Pour the hot reduction sauce carefully from the heavy wok to prevent splashing.

Tools:serving bowl