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My Mom's Filipino Chicken Adobo

How to make the classic Filipino chicken dish.
Cook Time30 mins
Course: Main Course
Cuisine: Filipino
Servings: 4


  • 2 lbs bone-in, skin-on thicken thighs
  • 1/4 cup soy sauce
  • 1/2 cup vinegar red wine
  • 1 tbsp garlic minced
  • 1 tsp peppercorn
  • 4 bay leaf
  • 1/2 large onion thinly sliced


  • Combine soy sauce, garlic, vinegar, onions, pepper, and bay leaves in a large bowl.
  •  Add chicken, making sure it is well submerged in that sauce.
  • Cover and refrigerate, letting it marinate for at least three hours, though an overnight stay is preferred. 
  • Transfer to pot, cover and cook on medium heat until it boils, then turn down to simmer, cooking until done.
  • Add more water for more broth (sabaw), if necessary. I usually start with a ½ cup of water.
  • Make sure to taste (obviously when chicken is done), only add a little bit of garlic salt if needed (for example, if you add too much water/sabaw and find the taste escaping). 
  • Once cooked transfer to sheet pan and hit under broiler for a few minutes, just to get a little bit of that sexy brown crisp. Then transfer back to pot or serving dish and drizzle the sabaw and onions all over. 
  • Serve with rice and enjoy.