Adobo Chicken is an amazing dish from the Philippines. It is so full of flavour from the marinade and slow simmer, it is a pleasure to eat. Serve the chicken with rice as a main dish. Like the country, this dish is packed with character.
Adobo Chicken is a beloved dish that holds a special place in the hearts of many who enjoy Filipino cuisine. It’s a dish that is as rich in flavour as it is in history, representing a unique blend of cultural influences. The word “adobo” itself comes from the Spanish word for “marinade” or “sauce,” but the dish has deep roots in Filipino cooking, making it a true fusion of culinary traditions.
At its core, Adobo Chicken is all about the perfect balance of tangy, savoury, and slightly sweet flavours. The magic starts with the marinade—a mixture of soy sauce and rice wine vinegar. These two ingredients are the foundation, giving the chicken its distinctive taste and tender texture. Dark soy sauce adds depth and colour, while rice wine vinegar brings a sharp, tangy edge that cuts through the richness of the meat.
The chicken, typically drumsticks, wings, or thighs, is marinated in this blend, allowing the flavours to deeply penetrate. Bay leaves are essential in the cooking process, infusing the dish with their subtle aroma. Garlic is another key ingredient, used both chopped fresh and as a powder, to intensify the garlicky notes throughout the dish. Annatto powder, often used for its colour, adds a mild, peppery flavour that enhances the overall profile.
Once the chicken has absorbed the marinade, it is browned in vegetable oil, creating a caramelised exterior that locks in all the flavours. Black pepper adds a final touch of spice, rounding out the dish. The result is a hearty, comforting meal that pairs perfectly with steamed rice, making it a staple in many households. Adobo Chicken is a dish that continues to be celebrated for its simplicity, versatility, and, above all, its delicious taste.
Adobo Chicken
If you need a flavour burst then this is it. It's packed.
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Servings: 8 People
Calories: 321kcal
Ingredients
- 5 lbs chicken drumsticks, wings, thighs etc
- 8 leaves bay
- 2 whole garlic peel and chop
- 3 tsp annatto powder See Notes
- 1 tbsp garlic powder
- 3 tbsp vegetable oil
- 2 tsp black pepper
- ½ cup dark soy sauce
- 2 cups rice wine vinegar
Instructions
- Add the chicken and thoroughly stir making sure all of the chicken is covered in the marinade. Cover with clingfilm and put in the fridge for 4 – 8 hours.5 lbs chicken
- When ready, remove the chicken from the marinade and lightly pat dry the excess marinade.
- Put the marinade to one side for a moment. You will be needing it later.
- Place a large pan over a medium high heat and add 2 tbsp of the oil. When hot, add the chicken and cook until browned all over. Normally within 5 minutes. Remove from the heat.3 tbsp vegetable oil
- Place a small pan over a medium heat and add 1 tbsp of oil. When hot, add the garlic and cook until brown. Add the remaining annatto powder and gently simmer for 2 – 3 minutes.3 tbsp vegetable oil
- Return the chicken pan to the heat and add the garlic and annatto powder mixture and the marinade from earlier.
- Bring the mixture to a simmer, put a lid on the pan and cook for about 40 – 45 minutes or until the chicken is full cooked.
- Remove the lid and cook for a further 10 minutes or until the sauce has reduced slightly and thickened.
- Serve with rice pouring the sauce over the chicken.
Nutrition
Calories: 321kcal | Carbohydrates: 3g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 671mg | Potassium: 339mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
10 comments
A simple dish packed with flavours and textures
The combination of soy sauce and rice wine vinegar creates such a rich, tangy taste that makes the chicken incredibly tender.
he aroma of bay leaves and garlic simmering together is simply irresistible. I love how the annatto powder adds a subtle warmth to the dish, and the dark soy sauce gives it that deep, rich colour.
I used chicken thighs, and they absorbed the marinade beautifully. It’s a dish that’s now a regular in my kitchen
I was a bit sceptical about the amount of vinegar in the recipe, but it really works wonders. The rice wine vinegar adds a unique tang that complements the soy sauce perfectly.
Adobo Chicken is my ultimate comfort food
The garlic really stands out, and the pepper adds just the right amount of heat.
Adobo Chicken is a dish that never disappoints. I’ve made it several times now, and it always comes out delicious.
The chicken wings were perfectly cooked, with a nice balance of savoury and tangy flavours.
It’s perfect with a side of rice to soak up all the delicious sauce.