Try my family’s secret recipe for Filipino Chicken Adobo, this popular Filipino dish has been passed down from generation to generation. Simmered in a savory sauce with soy sauce, bay leaves, and other spices low and slow, so the meat falls off the bone.
After much debate, I am now sharing with you, my famous Filipino Chicken Adobo Recipe. My stepmom taught me this recipe when I was 16 years old. She was a very strict teacher where I wasn’t able to actually touch the food, at first, she would make me sit and watch her cook it over and over again until I felt comfortable enough to do it myself.
After about 4-5 times of watching her, I made my first attempt at preparing this dish, although I forgot a few steps it wasn’t that bad. I’ve tweaked it slightly to satisfy my flavor pallet, which I think you would really enjoy.
This never goes well with my kids so I altered that part of the recipe with crushed black pepper. Although if you are making this recipe for a group of adults, you should try to use the peppercorns like the traditional recipe.
Try More of My Filipino Recipes
- Pressure Cooker Filipino Leche Flan. Try my stress-free Instant Pot Filipino Leche Flan Recipe. This Filipino version is made with eggs and milk for a custard-like texture, giving you a thick and smooth Leche flan that comes topped with homemade caramel sauce. It completes any celebration or event and is found at many Filipino dessert tables.
- Maja Blanca. Maja Blanca is a popular Filipino dessert, it’s thick creamy custard texture is sweet with bits of yellow corn and topped with homemade Latik.
- Pressure Cooker Filipino Oxtail Soup. This fall off the bone Pressure Cooker Filipino Oxtail Soup Recipe will surely please your family. A delicious soup broth with tender juicy Oxtail meat.
- Pressure Cooker Filipino Beef Tapa. Instant Pot Filipino Beef Tapa is a traditional Filipino breakfast dish made inside a pressure cooker. It cuts like butter and is finger-licking good.
- 2/3 Cup of Soy Sauce
- 1/3 Cup of Vinegar
- 1/2 Cup of Dark Brown Sugar
- 1 Tablespoon of Crushed Black Pepper
- 12 Cloves of Garlic
- 5 lb’s of Cut Chicken Wings
- 4 Bay Leaves
- Salt to season Chicken
- Pepper to season Chicken
- Cooking Oil
- Mince 12 cloves of garlic and then set aside. In a mixing bowl combine your Soy Sauce, Vinager, Brown Sugar, Crushed Black Pepper and 4 bay leaves.
- Heat frying pan with cooking oil, toss in 1/3 of the minced garlic and fry for 30-45 seconds. Add in 1/2 of the chicken wings and fry (on medium heat) with salt and pepper for flavoring. Brown on each side and then set aside in a bowl or pan. Repeat this for the other half of chicken wings.
- Combine all of the chicken wings and then add the sauce from the mixing bowl. Bring pot to a low simmer and cook the mixture for 35-45 minutes (Stir every 5-10 minutes) . THE LONGER THE COOKING TIME THE MORE TENDER. The meat will fall off of the bones the longer you let it sit ( I love that but my kids hate it. )
- Serve with Jasmine rice and some fresh steamed broccoli. ENJOY!