This is a Filipino dish that is popular in the Philippines. It is made with chicken, garlic, vinegar and soy sauce.

This Filipino-style chicken adobo is made with ginger, garlic, soy sauce, and vinegar. It’s a quick meal that can be made in less than 30 minutes.

  • a quarter cup of soy sauce
  • 10 big garlic cloves (chopped coarsely)
  • 1 tablespoon black pepper, freshly ground
  • 14 cup palm vinegar, cider vinegar, or white distilled vinegar from the Philippines
  • 1 cup liquid-packed whole canned tomatoes
  • 2 broken bay leaves
  • 3 pound chicken thighs, bone-in and skin-on (about 8; organic if possible)
  • Extra-virgin olive oil with a pleasant flavor
  • 2 thinly sliced medium onions
  • 2 thinly sliced whole scallions (optional)


The marinade is the star of the show. You marinade the chicken overnight, then combine everything in a saucepan and cook it slowly.

  • Take a big glass or stainless-steel bowl and mix the soy sauce, garlic, black pepper, vinegar, tomatoes (break them up with your hands as you add them to the bowl), and bay leaves the day before you plan to cook the chicken. Make sure the chicken is nearly fully immersed in the marinade before adding it. Refrigerate for 18 to 24 hours, lightly covered.
  • Turn the mixture into a heavy 4-quart saucepan when you’re ready to cook the chicken. Bring to a moderate boil, cover, and simmer for 25 minutes, or until an instantreading thermometer reads 175°F in the middle of a chicken thigh.
  • Transfer the chicken to a dish using tongs. Remove as much fat as possible from the cooking liquid, turn up the heat, and start boiling it quickly. You’d want to cut it in half.
  • While the liquid reduces, coat a 12-inch straight-sided saut pan with olive oil. Heat it on a medium-high setting. Place the chicken pieces, skin side down, in the pan and brown (keep a safe distance since they may splatter). Make sure the chicken doesn’t burn by adjusting the heat.
  • Turn the chicken pieces over and sprinkle the onions around them when one side is a deep, rich brown. Continue to brown the chicken, moving the onions around to prevent them from burning. Transfer the chicken and onions to a serving dish using a slotted spoon. Serve with the pan juices that have been reduced by boiling. Â If desired, garnish the adobo with scallions.


The filipino adobo recipe is a popular dish in the Philippines. It’s made with chicken and garlic sauce, and it’s usually served over rice.

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