Authentic Filipino Chicken Adobo

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:

1. cane vinegar another not found in everyones pantry
2. use 3 parts white vinegar plus 1 part water,
3. use 3 parts white vinegar plus 1 part white wine vinegar
4. 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

For my Filipino Chicken Adobo, chicken thighs and drumsticks are braised in coconut vinegar, soy sauce, lot of garlic, bay leaves and black peppercorns.

4.34 from 9 votes

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Course: Dinner, Main

Cuisine: Filipino

Keyword: braised chicken, chicken adobo, chicken stew

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6 servings

Calories: 475kcal

Author: Kevin Is Cooking

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

1. 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:
   1. cane vinegar another not found in everyones pantry
   2. use 3 parts white vinegar plus 1 part water,
   3. use 3 parts white vinegar plus 1 part white wine vinegar
   4. use 3 parts white vinegar plus 1 part cider vinegar
2. Regular or brown sugar can be substituted for the coconut sugar if you like.

Nutrition

Calories: 475kcal | Carbohydrates: 7g | Protein: 39g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 154mg | Sodium: 857mg | Potassium: 476mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 5.6mg | Calcium: 46mg | Iron: 2.6mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!