For this Filipino Chicken Adobo dish, chicken thighs and drumsticks are braised in vinegar and soy sauce loaded with garlic, bay leaves and black peppercorns. A wonderful fall apart, savory chicken best served over steamed rice.
What is the Difference Between Mexican and Filipino Adobo?
Back in the day when there was no refrigeration, the tropical climate of the Philippines made it difficult to keep meat long without spoiling quickly and vinegar, garlic and salt were used. When the Spanish colonized the Philippines they found this “adobo” (coming from the Spanish word adobar, meaning marinade) method of marinating and preserving and used it as well.
The main differences between Mexican and Filipino adobo are the spices used in the marinades that were native to each. The Filipinos used black peppercorns, bay leaves and soy sauce while the Latin adobo versions used paprika, oregano, tomatoes and chiles. Both heavy on the vinegar and garlic. While Mexican adobo typically refers to the marinade, Filipino adobo is basically the dish itself. Actually, it’s “unofficially” the national dish of the Philippines.
After researching and testing different versions of numerous adobo recipes out there, let’s suffice to say this is my version using pantry staples and that there is no single “right” way to make this dish.
Coconut Vinegar?
To keep it on the “authentic” side I took the time to seek out coconut vinegar, which is key, and was not that big of an effort to find. I went to my local asian market. If you don’t want to I’m here to share some substitute options with you. Coconut vinegar has a cloudy, white appearance and a slightly milder taste than apple cider vinegar.
Most recipes say to use white vinegar or cider vinegar and sure that would work, but when I looked up substitutes for coconut vinegar I found several options.
Substitutes:
- cane vinegar another not found in everyones pantry
- use 3 parts white vinegar plus 1 part water,
- use 3 parts white vinegar plus 1 part white wine vinegar
- use 3 parts white vinegar plus 1 part cider vinegar
All I know is that the marinade and sauce for this chicken adobo leaves you eating a tender, fall off the bone braised piece of chicken coated in an incredibly rich savory, tangy sauce.
Many recipes have you browning the chicken in a fry pan with oil, then add the marinade, cover and cook. I found that way the skin which had browned nicely was steamed and rubbery. No thanks.
How I do it is to place the chicken and marinade in a 13×9″ baking pan and bake covered, for a period and then uncover, and continue baking to thicken the sauce and finish the chicken. This way the skin renders its fat to keep the chicken moist and the end result isn’t rubbery.
I remove the chicken and keep warm as I reduce the braising liquid in a saucepan and reduce by half. The sauce thickens and is great to pour over, coating each Adobo chicken piece for one incredible meal. Serve over steamed rice. Enjoy!

Filipino Chicken Adobo
Ingredients
- 4 lbs chicken thigh and drumsticks
- 1 cup coconut vinegar (See Note 1)
- 1/2 cup soy sauce
- 1 tbsp coconut sugar (See Note 2)
- 2 tsp black peppercorns
- 15 garlic cloves
- 6 bay leaves (fresh preferably)
Instructions
- Place the chicken pieces in a large container or plastic, sealable bag.
- In a bowl mix together the vinegar, soy sauce, sugar, peppercorns, garlic cloves and bay leaves. Pour this mixture over the chicken, turning to coat and seal. Refrigerate overnight or minimum 4 hours.
- Preheat oven to 300°F.
- Place the chicken and marinade in a 13x9" baking dish. Cover with aluminum foil and bake for 1 hour. Uncover, turn the chicken, baste with braising liquid and cook uncovered for another 30 minutes or when chicken internal temp reaches 165°F.
- Remove the chicken and keep warm covered with the aluminum foil. Pour the braining liquid in a saucepan and bring to a boil, reduce by half to thicken. Season to taste. Baste and pour this over the chicken when serving over steamed rice.
Notes
-
To keep it on the "authentic" side I took the time to seek out coconut vinegar, which is key, and was not that big of an effort to find. I went to my local asian market. If you don't want to I'm here to share some substitute options with you. Coconut vinegar has a cloudy, white appearance and a slightly milder taste than apple cider vinegar.
Most recipes say to use white vinegar or cider vinegar and sure that would work, but when I looked up substitutes for coconut vinegar I found several options.
Substitutes:
- cane vinegar another not found in everyones pantry
- use 3 parts white vinegar plus 1 part water,
- use 3 parts white vinegar plus 1 part white wine vinegar
- use 3 parts white vinegar plus 1 part cider vinegar
- Regular or brown sugar can be substituted for the coconut sugar if you like.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
If I use bone in- skin on breasts should I place them skin side down for the first part of baking?
Certainly that would work just fine Jennifer.
Hi! I have been researching adobo recipes looking for one to make. This is the one. My family won’t eat dark meat. Do you think bone -in , skin on breasts will work okay? Thanks for input.
Absolutely they would work here Jennifer. While the dark meat is typically juicier than the breast meat, with the sauce poured over at serving time all sholud be happy. 🙂
Please cam I have recipe for Adobo?chicken.)?I love to cook.thanks
The recipe is at the bottom of the post for your to try Josie!
Hello Kevin! I’ve tried many different recipes for adobo, however when I stumbled across your version, IMHO, it’s one of the simplest yummy looking, (it’s still marinating) but I’m sure it’ll taste bomb! Reason why I’m writing is because the 15 cloves of garlic. My cloves must’ve been pretty large because that was a boatload worth of garlic I’ve ever seen for one recipe! As I was mincing I thought that it looked way too much. I just shrugged it off and threw it in. Whatever. Can’t have too much garlic right? I hope?
Oh this is such a good recipe, so glad you found me and gave this a try Brad. Cheers!
I used 1/2 C rice vinegar (unflavored) and 1/2 C distilled white vinegar and brown sugar. The result was excellent. This one’s a keeper!
Great thinking! I am so glad it turned out!
Delicious! When the internal temp hit 165 deg. F. (which only took an hour in my oven at 300 deg.) I turned on the broiler and crisped the top of the chicken. This took about 5 minutes.
OMGawsh!!! Yummmm!!! I used your white vinegar and cider vinegar substitute and the normal sugar. And… I sprinkled the chicken with brown sugar and fresh ground pepper after basting and cooking that last 30 minutes. I actually increased it to 40 minutes at the end. When I reduced the juices down, I taste tested and added about 1/4 cup brown sugar when I was reducing the juices. WOW!!! Amazing ❤️
Thank you Diana, really. This is a great one and I am so happy you enjoyed this. Cheers! 🙂
Hi Kevin. I enjoy so many of your recipes, thank you for great inspiration! I made this today for the first time. I followed the recipe exactly, using the coconut vinegar and sugar, too. Wondering if it is supposed to have a strong vinegar taste still after 90 minutes of cooking? It came out very sharp tasting. Perhaps next time I can add more sugar to tame that?
This is a great recipe and the flavors pretty spot on using the ingredients as listed DRG. If it’s too strong a flavor, add some more sugar, brown sugar or even honey if you like. Thanks for trying this and coming back to let me know.
nice idea to put it in the oven rather than cooking on stovetop. point about not frying first is on- point. best to caramelize at the end. Only change for authenticity– no sugar needed.
Good to know, thanks Taylor.
My in-laws from Bacolod and the Visayas always add sugar. They’re also not far from some sugar plantations so maybe it’s a regional variation.
While I’ve never heard of Filipino chicken adobo, I’m certainly happy that you have brought it to our attention.
Haha! That’s one of the main points of this site, showing you delicious, international dishes Karen. Thanks so much.
What a way to pack the flavor into dinner Kevin! I’m always up for a new chicken dish and this one looks like a winner!
Always fun to switch things up and chicken is s versatile. Thanks Mary Ann!
This chicken looks SO flavorful and crazy tender, Kevin!!!! I’m seriously drooling all over my keyboard! I love chicken for dinner, but sometimes it can get boring, however there is absolutely NOTHING boring about this chicken adobo!! Pinned!
Thanks Chey, it’s a tasty alternative to switch things up! 😉