A Chef's Filipino Chicken Adobo Recipe: This Easy Chicken Recipe Is Tangy, Salty, Sweet & Spicy by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Poultry Dinner
3 months ago
A Chef's Filipino Chicken Adobo Recipe: This Easy Chicken Recipe Is Tangy, Salty, Sweet & Spicy

If you’ve never tried Philippine Adobo, you’re seriously missing out! Adobo is sometimes referred to as the unofficial Philippines national dish. The super bold complex flavors are deeply savory, slightly sweet with a hint of spicy. A perfect balance of umami flavors. 

I sometimes finish this Filipino chicken recipe under a broiler to get those deeply caramelized crunchy nodes and return to the sauce. Serve the chicken and sauce over warm jasmine rice and garnish with lots of chopped scallions.

Cuisine: Filipino
Prep Time: 10 minutes
Cook Time: 50 to 55 minutes
Total Time: 1 hour
Servings: 4


  • 2 pounds chicken thighs and drumsticks
  • 1 tablespoon canola oil
  • 3/4 cup white vinegar
  • 3/4 cup soy sauce
  • 10 cloves garlic, crushed
  • 2 jalapenos, sliced (divided)
  • 2 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • bay leaves

Here's how to  make it: 

  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add the chicken, skin side down, to the pan and brown on both sides. Remove and place on a plate.
  2. Add the vinegar, soy sauce, garlic, half the jalapenos, black pepper, sugar and bay leaves. Bring to a boil over medium-high heat. Return the chicken, skin side up, reduce heat to low, cover and let simmer for 35 to 45 minutes until cooked through and tender but not falling off the bone.
  3. Remove chicken and set aside to keep warm. Bring sauce to a boil over medium-high heat and cook for about 5 minutes or until slightly thickened. Remove the pan from the heat, discard bay leaves and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining jalapenos.

Note: For a thicker sauce, mix together 1 1/2 teaspoons of cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20 to 30 seconds until thickened. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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