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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.

Since then I’ve perfected this recipe and am now ready to share it with you. In a traditional adobo recipe, it calls for whole peppercorns, which is basically non-crushed black pepper.

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.

Filipino Chicken Adobo

Yield: 6

Prep Time: 12 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 1 hour 2 minutes

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.

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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. )
4. Serve with Jasmine rice and some fresh steamed broccoli. ENJOY!