Sylvia Wakana - Chicken Adobo

Chicken Adobo / チキンアドボ

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Chicken adobo is a Filipino favorite and easy to make!

This is not a Japanese recipe but a classic Filipino dish that I make quite frequently.

I learned this recipe from a Filipino dad and it definitely is one of my favorite chicken adobo recipes since it has a lot going on. It has a touch of sweetness from caramelized honey and a zing since I like using spiced vinegar (instead of plain white vinegar).

While I would say this adobo recipe is a little more intensive than other recipes, it is by no means hard or time consuming. You can also scale the recipe to make a bigger amount which is great for feeding a lot of people or to save for later (it reheats well).

I’ve also made this dish in an Instant Pot which makes it even faster and easier! Just sear the chicken in honey in the Instant Pot, put in the marinade, and cook for about 8 minutes on high.

Sylvia Wakana - Chicken Adobo
Print Recipe

Chicken Adobo / チキンアドぼ

A classic Filipino dish.
Course: Main Course
Keyword: adobo, chicken, filipino

Ingredients

  • 1-2 lbs bone-in chicken thigh or drumsticks
  • 1/2 cup soy sauce
  • 1/2-3/4 cup white vinegar (I used spiced vinegar)
  • 8-10 cloves garlic minced or crushed
  • 1 tsp black peppercorns or ground pepper
  • 3 bay leaves
  • 2 tbsp honey

Instructions

  • Combine the soy sauce, vinegar, garlic, peppercorns, and bay leaves in a bowl. Put in chicken. Cover and marinate the chicken for a minimum of 1-3 hours.
  • Heat a pan on high heat. Take chicken out of marinade and drizzle honey on the chicken and cook the chicken on the pan until the honey caramelizes (1-2 min each side). As each piece finishes, place in a saucepan or wide pot.
  • Pour the leftover marinade into the saucepan or pot over the chicken and add the bay leaves.
  • Bring the liquid to a boil over high heat, reduce the heat to a simmer, cover, and cook for 10 minutes.
  • Uncover and move the chicken around. Continue to simmer for another 10 minutes. Sauce should reduce and thicken slightly. Serve with steamed rice.

Notes

You can use regular white vinegar but I like using Datu Puti’s Spiced Vinegar for a little kick. 

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