Adobo is the Filipino technique that predates Spanish colonisation — meat or fish marinated and braised in vinegar and salt, then reduced until the liquid glazes the meat. The Spanish brought soy sauce, which became standard in the Filipino version. The result is a dish with deep, concentrated savoury-sour flavour that improves significantly with reheating.
Coconut oil is the correct fat for Filipino adobo — it is the ancestral cooking fat of the Philippines. The fragrant garlic fried in coconut oil before the liquid goes in is what makes Filipino adobo smell the way it does.
Filipino Chicken Adobo Recipe
Ingredients
- 1kg bone-in chicken pieces (thighs and drumsticks)
- 2 tbsp refined coconut oil
- 8 garlic cloves, crushed but not minced
- 3 bay leaves
- 1 tsp whole black peppercorns
- 120ml (½ cup) white cane vinegar or apple cider vinegar
- 4 tbsp soy sauce or coconut aminos
- 1 tsp sugar (optional)
- Steamed white rice to serve
Method
- Heat the coconut oil in a large skillet or wok over medium-high heat. Brown the chicken pieces for 3-4 minutes per side. Remove.
- In the same oil, fry the crushed garlic until golden, about 2 minutes.
- Return the chicken to the pan. Add the vinegar, soy sauce, bay leaves, peppercorns, and sugar if using. Do not stir for the first 2 minutes — allow the vinegar to reduce without disturbing.
- Bring to a simmer. Cover and cook over medium-low heat for 20 minutes.
- Remove the lid. Increase heat to medium. Simmer uncovered for 15 more minutes, turning the chicken occasionally, until the sauce has reduced to a dark, sticky glaze that coats the chicken.
- Serve over steamed rice with the reduced sauce spooned over.
Is Filipino adobo seed oil free?
Yes with coconut oil. Most Filipino restaurant adobo uses canola or soybean oil.
Can I use pork?
Yes. Pork belly adobo is equally traditional. Cut into 4cm pieces and use the same technique — pork takes slightly longer (30 minutes covered).
Why not stir after adding vinegar?
The vinegar needs to reduce slightly before stirring to prevent the chicken skin from tearing. After 2 minutes the vinegar has reduced enough that stirring is safe.
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