Chicken Adobo

A classic Filipino dish, Chicken Adobo is the national dish of the Philippines, and it’s traditionally made with a whole chicken or bone-in chicken legs and thighs.  The chicken is simmered in the Adobo mixture of soy sauce, vinegar, water, garlic, bay leaves, and pepper.  The chicken is pan-fried in its Tagalog variation.  This is the pan-fried  version, which I prefer.   This originates from the Tagalog provinces of the northern island of Luzon.

Chicken adobo1 Chicken Adobo


Chicken Adobo

Total Time: 50 minutes


  • 1 kilo of chicken
  • 1 head garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 2 cups of water
  • 1 teaspoon paprika
  • 5 laurel leaves (bay leaves)
  • 4 tablespoons of cooking oil or olive oil
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 3 tablespoons water


  1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
  2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
  3. Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes.
  4. Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken.
  5. Add salt and/or pepper if desired
  6. Bring to a boil then simmer for an additional 5 minutes.
  7. Serve hot with the adobo gravy and rice.


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    Hi , im going to try this chicken adobo , di kc aako maka perfect eh.
    thanks for the recipe.

  • Irma Soemodihardjo

    Do you have a crock pot version of this recipe?