There’s a reason adobo is a beloved staple across Filipino kitchens: it’s straightforward, deeply flavorful, and endlessly comforting. This Filipino Chicken Adobo Recipe (Adobong Manok) honors that tradition while keeping the steps approachable enough for weeknight cooking. The balance of soy, vinegar, garlic, and bay leaves creates a sauce that’s tangy, savory, and slightly sweet — perfect spooned over steaming rice.

Why you’ll love this recipe

This Filipino Chicken Adobo Recipe (Adobong Manok) uses pantry-friendly ingredients and a simple two-stage cooking method: sear to develop color and flavor, then simmer to tenderize and infuse. The result is juicy chicken in a glossy, well-seasoned sauce. It’s forgiving, adaptable, and benefits from resting so the flavors meld — which means it often tastes even better the next day.

Ingredients

1 peeled julienne yellow onion
16 smashed garlic cloves
1 ½ cups dark soy sauce
1 cup coconut vinegar
4 bay leaves
1 tablespoon peppercorn
¼ cup palm sugar
2 cups water
1 whole broken-down chicken into parts
3 tablespoons peanut oil

Equipment

Large deep skillet or Dutch oven
Sharp knife and cutting board
Tongs or a slotted spoon
Measuring cups and spoons

Prep tips

Start by breaking down the chicken into parts if it’s not already. Pat each piece dry — this helps the skin brown and keeps the sauce from becoming diluted. Smash the garlic cloves so they release more aroma, and slice the yellow onion into thin julienne strips for even, quick cooking.

Step-by-step instructions

Heat 3 tablespoons peanut oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken pieces skin-side down and sear until the skin is browned and crisp, about 4–6 minutes per side depending on the size of the pieces. Work in batches if your pan is crowded so pieces brown rather than steam.
Remove the browned chicken to a plate and set aside temporarily.
Lower the heat to medium. Add the peeled julienne yellow onion to the same pan and sauté for 2–3 minutes, stirring so it softens and picks up any browned bits left from the chicken.
Add the 16 smashed garlic cloves and cook for another 1–2 minutes, stirring constantly to prevent burning and to bloom the garlic’s flavor.
Pour in 1 ½ cups dark soy sauce and 1 cup coconut vinegar, scraping up any browned bits stuck to the bottom of the pan. The mixture will begin to steam and deglaze the pan.
Return the seared chicken pieces to the pan, arranging them so they are partially submerged in the liquid.
Add 4 bay leaves and 1 tablespoon peppercorn to the pot for aromatic depth.
Stir in ¼ cup palm sugar until it dissolves, balancing the soy and vinegar with gentle sweetness.
Pour 2 cups water into the pan to create enough braising liquid to cover and simmer the chicken evenly.
Bring the mixture to a gentle boil, then reduce the heat to low to maintain a steady simmer. Cover and simmer for 30–35 minutes, or until the chicken is cooked through and tender. Periodically spoon the braising liquid over the chicken to keep it glossy and flavorful.
After the initial simmer, remove the lid and increase heat to medium. Continue simmering, uncovered, for an additional 8–12 minutes to reduce the sauce slightly and concentrate the flavors; the sauce should become glossy and cling to the chicken pieces.
Taste the sauce and adjust seasoning if needed. If you prefer a deeper sweetness, add a touch more palm sugar; if you want it tangier, add a splash more coconut vinegar, but make adjustments sparingly so the balance remains intact.
Remove from heat and let the chicken rest for 5 minutes before serving so the juices redistribute and the sauce cools slightly.

Serving suggestions

Serve this Filipino Chicken Adobo Recipe (Adobong Manok) hot over steamed white rice to soak up the sauce. For contrast, add a simple cucumber or tomato salad on the side to cut through the richness. Leftovers are fantastic — reheat gently so the chicken stays tender.

Variations and notes

For a slightly thicker glaze, reduce the sauce a bit longer after removing the lid, watching carefully to prevent burning.
If you’d like a spicier edge, add crushed red pepper flakes or a sliced chili when you add the garlic.
Dark soy sauce brings color and depth; if yours is particularly salty, you can dilute it with a tablespoon or two of water while maintaining the listed amounts.
Palm sugar melts into the sauce and gives a warm sweetness that balances the vinegar. Granulated sugar can be substituted if needed, but palm sugar has a more complex flavor.

Make-ahead and storage

This dish stores beautifully in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. Adobo often tastes more cohesive after a day as the flavors continue to develop.

Final thoughts

This Filipino Chicken Adobo Recipe (Adobong Manok) is one of those dishes that feels like a warm hug — simple to make, impossible not to love. It’s flexible, fridge-friendly, and deeply satisfying. Whether you’re cooking for family dinner or meal prepping for the week, this version balances savory, tangy, and sweet in every spoonful.

Happy cooking, and enjoy every bite of this classic Filipino Chicken Adobo Recipe (Adobong Manok).

Filipino Chicken Adobo Recipe (Adobong Manok)

A classic Filipino braised chicken in a tangy soy-vinegar sauce with garlic and bay leaves.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 yellow onion peeled and julienned
16 garlic cloves smashed
1 1/2 cups dark soy sauce
1 cup coconut vinegar
4 bay leaves
1 tablespoon peppercorns
1/4 cup palm sugar
2 cups water
1 whole chicken broken down into parts
3 tablespoons peanut oil

Equipment

Large Bowl
plastic zip bag or container
large frying pan or rondeau pot
Spatula or tongs
Measuring cups and spoons

Method

In a large bowl, combine the julienned onion, smashed garlic, dark soy sauce, coconut vinegar, bay leaves, peppercorns, palm sugar, and water; whisk until the sugar dissolves and the mixture is well combined.
Divide the marinade into two equal portions and refrigerate one portion for later use.
Add the chicken pieces to the other portion of the marinade, cover or seal in a plastic zip bag, and marinate in the refrigerator for at least 12 hours and up to 24 hours.
Heat the peanut oil in a large frying pan or rondeau pot over medium heat for about 2 minutes.
Remove the chicken from its marinade (discard that marinade) and add the chicken to the pan skin-side down; brown for 10–12 minutes without moving until well browned.
Flip the chicken pieces and cook for an additional 2 minutes to brown the other side.
Pour the reserved marinade into the pan, reduce heat to low, cover, and simmer for 20–30 minutes until the chicken is cooked through and tender.
Remove the chicken to a serving platter and spoon some of the braising liquid over the top; garnish with sliced green onions if desired and serve.