![](https://speedyrecipe.com/wp-content/uploads/2017/01/Filipino-Chicken-Adobo-Recipe-Panlasang-Pinoy.jpg)
Chicken Adobo has been a signature dish of the Philippines for as far as I can remember. There are many ways on how to cook this dish. This is one of the ways that I do it. Here is another way which makes use of lesser seasoning. This chicken adobo version is tastier and it can even be enhanced if chicken stock is used instead of water.
![Chicken Adobo in Marinade](https://speedyrecipe.com/wp-content/uploads/2017/01/Chicken-Adobo-Marinade.jpg)
The key for a tasty chicken adobo is the marinade. Make sure that the chicken get marinated in soy sauce and other spices until the meat absorbs the flavor. I marinated this for 3 hours. Sometimes, I even marinate chicken overnight to get the best result. Make sure to cover the bowl with cling wrap and put it inside the fridge while marinating the chicken.
![](https://speedyrecipe.com/wp-content/uploads/2017/01/Chicken-Adobo-Recipe-Speedy_.jpg)
This dish is best enjoyed with warm rice. I like it when the sauce from my chicken adobo is poured over the rice; it makes the dish more appetizing.
The vinegar in the dish helps prevent it from getting spoiled quickly. This is the reason why adobo has been a favorite dish to cook in the Philippines, where the weather is mostly warm and humid. Leftovers can be kept covered in the fridge for a week or kept in room temperature overnight. However, I suggest to keep it in the fridge (covered) to reduce the risk of contamination.
![](https://speedyrecipe.com/wp-content/uploads/2017/01/Filipino-Chicken-Adobo-Recipe.jpg)
If you are new to Filipino food, this is a dish is a must try. Another chicken dish that I recommend is chicken inasal (Filipino chicken BBQ).
Chicken Adobo Recipe
Ingredients
- 2 lbs. chicken sliced into small pieces
- 5 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- 6 cloves garlic crushed
- ½ cup soy sauce
- ¼ cup white vinegar
- 1 cup chicken broth or water
- 1 teaspoon sugar
- 3 tablespoons cooking oil
Instructions
- Combine soy sauce, peppercorns, garlic, and bay leaves in a large bowl. Stir.
- Add the sliced chicken piece by piece. Make sure that the chicken gets coated with soy sauce. Cover the bowl and refrigerate for 3 hours to marinate the chicken.
- Heat oil in a pot.
- Put the chicken pieces gently into the pot. Cook each side for 2 minutes.
- Pour the remaining marinade into the pot. Add chicken broth (or water). Let boil. Cover the pot and cook in low heat for 40 minutes.
- Pour the vinegar in the pot. Let the liquid re-boil. Stir.
- Add the sugar. Continue to cook until the sauce reduces to your desired consistency.
- Serve with warm white rice.
Nutrition
![](https://speedyrecipe.com/wp-content/uploads/2017/01/Filipino-Chicken-Adobo.jpg)
The directions say to add the sugar, How much sugar? Thanks!
Please use 1 teaspoon of sugar.
Made it last night! So good.
Fixed this dish and it was delicious.
Works with wings too. Yum. I used spanish rice to compliment the dish.
Fabulous!
Thanks for the feedback. Glad you liked it.
I am cooking this tonight. It already smell so good while its marinate omg