This Filipino adobo recipe is probably the easiest and best tasting things I’ve made on this blog. Maybe banana bread is a close second, although that’s kind of in a league of its own.
The thing I really like about this recipe is that it seems like it would be way more complicated and take a while to make, but you can actually throw it together pretty quickly. This is also a version with way less refined sugar. I’m thinking that’s why the chicken looked lighter at the end.
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Click to Skip to Notecard Version of Recipe
Alright let’s take a look at what you’ll need to make this Filipino adobo recipe.
| What it is | Name | Where to Find |
| Cookware | Large mixing bowl | Amazon |
| Cookware | Measuring spoons | Amazon |
| Cookware | Pyrex 1-cup measuring cup | Amazon |
| Cookware | Smaller mixing bowl | Amazon |
| Cookware | Medium cutting board | Amazon |
| Cookware | Large knife | Amazon |
| Cookware | cup for measuring dry goods (1 cup) | Amazon |
| Cookware | Mesh strainer | Amazon |
| Cookware | Cast iron skillet | Amazon |
| Ingredient | 2 lbs of chicken thighs | Store |
| Ingredient | 1/3 cup white vinegar | Store |
| Ingredient | 1/3 cup soy sauce | Store |
| Ingredient | 3 cloves of garlic, crushed | Store |
| Ingredient | 1 teaspoon of black peppercorns | Store |
| Ingredient | 3 bay leaves | Store |
| Ingredient | 2 cups of white rice (dry) | Store |
| Ingredient | 1 tbsp of butter | Store |
| Ingredient | Green onions | Store |
Let’s start this Filipino adobo recipe
First, grab a big mixing bowl.
Get the vinegar, soy sauce, black peppercorn, and bay leaves.
You’ll also need the liquid measuring cup and the measuring spoons. Measure out 1/3 cup of white vinegar and 1/3 cup of soy sauce into the large bowl for this part of the Filipino adobo recipe. Add the bay leaves, too.
Measure out the black peppercorns into a smaller mixing bowl and then scoop up the 1 teaspoon from there to throw into the big one with everything else.
It’s tough to measure out the peppercorns while you’re grinding them out so I figured it would be easier for this part of the Filipino adobo recipe to grind them into a bowl.
Once that’s in there, grab your garlic.
Chop and crush the three garlic cloves and then throw them into the marinade for this Filipino adobo recipe.
Once that’s taken care of, grab your chicken thighs. Wash them off and pat them dry with a paper towel.
Put the chicken thighs into your bowl with the marinade. Cover the bowl and put it into the fridge for a minimum of 30 minutes, maximum 24 hours.
I always do 30 minutes when I make this Filipino adobo recipe. It doesn’t seem like it makes that much of a difference taste-wise.
Anyway, moving on. Once that’s all marinated and ready to cook, grab your butter and slice 1 tablespoon for the skillet.
Throw it in the skillet and start warming that up for this part of the Filipino adobo recipe. Then, get the chicken thighs and marinade in there once it’s heated up.
Bring the liquid content to a boil, then lower to a simmer and cover for 25 minutes. About every five minutes, stir the contents of the skillet. While it’s cooking, wash one cup of white rice and put that into a rice cooker (or a pot on the stove, but I really like my little rice cooker).
Use a mesh strainer to wash the rice. Then, pour 3 cups of water into the rice cooker with your rice. Cover it and start.
Some shots below of this Filipino adobo recipe in progress.
Once the 25 minutes is up, uncover and let it simmer about 15 more minutes.
While it’s simmering, grab your cutting board and a knife again and chop up those green onions.
Chop ’em up real good for this Filipino adobo. Once those are chopped, throw them in with the chicken in the skillet.
By now, your rice should be done, so you can load up some plates and enjoy! This one really turned out well and I had food for a couple of days. It’s a great meal to throw together if you’re short on time with the minimal prep and easy cleanup.
Here’s the notecard version of the recipe:
Filipino Adobo Recipe That's Awesome
Course: DinnerDifficulty: Easy4
servings35
minutes40
minutes845
kcalIngredients
2 lbs. of chicken thighs
1/3 cup white vinegar
1/3 cup soy sauce
3 cloves of garlic, crushed
1 teaspoon of black peppercorns
3 bay leaves
2 cups of white rice (dry)
1 tbsp butter
Green onions
Directions
- Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns, and bay leaves in a large mixing bowl. Put the bowl in the fridge and marinate for minimum 30 minutes, maximum 24 hours. I do 30 minutes, it doesn't seem like it makes that much of a difference taste-wise.
- Once ready to cook, pour the contents of the bowl into a large skillet (that's been buttered) and bring it to a boil over high heat. Once it's boiling, lower the heat to a simmer and cover for 25 minutes. Stir the skillet occasionally, about every 5 minutes.
- While the contents of the skillet cook, add 2 cups of rice (dry) and 3 cups of water to a rice cooker and start the cooker.
- After the time's up on the skillet, uncover the chicken and let it simmer about 15 more minutes until the sauce becomes pretty thick.
- Serve over the rice with an optional garnish of chopped up green onions.
I don't know why but whether it's this type of chicken or some BBQ wings,
they just aren't the same without a garnish of green onions.
Notes
- Calorie calculations are available at the end of the full recipe or by clicking here.
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Calorie Calculation for Filipino Adobo Recipe
| Name | Calories |
| Chicken – 2 lbs. | 2,000 |
| Butter – 1 tbsp | 100 |
| Rice – 2 cups | 1280 |
| Total | 3380 |
| Calories per serving (3380/4) | 845 |