Chicken Adobo

Filipino chicken adobo is a flavorful classic where chicken is slowly cooked in a tangy mix of soy sauce, vinegar, garlic, and bay leaves. The result is tender, savory chicken with a rich, glossy sauce that’s both tangy and deeply satisfying. Served over rice, this dish is all about hearty, comforting flavors that make it a favorite at any meal.

Although the word adobo is Spanish in itself the ingredients and methods of cooking existed far before the Spanish arrived in the Philippines. To preserve food for longer periods of time, Filipino natives used vinegar and salt as a method of preservation. The salt was eventually replaced with soy sauce after it was introduced by Chinese traders. When the Spanish came to the islands they observed the method of cooking and called it adobo, and since then the name just stuck.

Some different variations besides this recipe include ones with potatoes, eggs, no soy sauce, adding coconut milk, or adding turmeric. You can make adobo with other types of protein. Chicken and pork are the most

common, however, seafood, such as squid is frequently made.

I cherish this recipe because it is inspired by those who have passed on, incorporating their traditional cooking techniques. Personally, I am fond of the adobo sauce and always enjoy savoring the last bit of the flavorful broth. I tend to increase the amount of marinade used for an extra touch. If you prefer a drier adobo, you can opt to add only half of the marinade back in after frying the chicken. My friend, Allison would fry the chicken with garlic after simmering it in the sauce. She would then reintroduce the sauce, creating a delicious adobo that I adore.