Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen

As requested by Philip Galanaga and Neil Gerald Ruiz, here's my version of Filipino chicken adobo! With few ingredients and steps, this is easily a weeknight dinner material, and it'll also work in a slow cooker! It might look rich but the cane vinegar makes it bright and tart. I love Filipino food, and this is one of my favourites!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

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[PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note:

If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

[shawnestoque]

Especially being half Filipino, I absolutely LOVE Adobo! Here’s a recipe I recently received from my uncle:
1/2 cup soy sauce, 1/2 cup vinegar, half can sprite, seven up, or ginger ale, 1 med onion, large bay leaf, 1 table spoon of whole peppercorn, 1 rounded teaspoon of brown sugar, 2 pounds of dark meat chicken or pork roast each cut up. Mix all together. Bring to boil then reduce to simmer. At least an hour or hour and a half. Serve with rice

[gardenamateur]

Perfect results, did everything exactly how you said to do. Luckily, I am in a part of Sydney, Australia, with a Filipino community, so I just went to the local Filipino shop, bought the exact-same Soy Sauce and Cane Vinegar as you used, and my wife loved the result! Thank you, great recipe, and a perfect easy mid-week chicken dish to cook. Added to the repertoire.

[Ms.MD]

I'm Filipino and yes, I'm a big believer in adding onions in my adobo, it's way more flavorful.

[vp]

My father’s adobo to me is the best and I’ve tried lots living in Hawaii. I’m half Filipino the other half Hawaiian/white; anyway, the old man is from Leyte, he was a cook/musician 30 years in the US Army. He was born in 1889. His recipe was so simple yet so delicious. When he was done the adobo look golden brown for being fried in its own juices after reduction. Vinegar, garlic, little Patis, bay leaves and water marinated for 4 hours and cooked in the marinade sauce till reduced to fry.
First 20 minutes with cover on to soften meat after which cover off till it fries, shoyu on the end part which will make the meat brown. No stirring, all meat must touch the bottom of the pan. Add salt to bring out the vinegary taste ok to turn now.
The old man use mostly pork although on few occasions he used duck. If he did cook chicken he would use only stewing chicken because stewing are able to handle this process without breaking down like fryers. He sometimes would add large chunk of taro.
If you are wondering 1889🤪he was 59 when I was born😳what can I say he was Bukbuk-Filipino😜

[beeer]

I am now addicted to chicken adobo. I make it every week. This is the tenderest, tastiest chicken I've ever had in my life. Amazing.

[mowieboy]

Had adobo at a county fair in Maui by this wonderful Filipino grandma and she added cinnamon at the end of the simmer. I tell you, it is the absolute best adobo ever with that little addition. I use it every time now

[msantos]

I am Filipino and I agree what you said about Filipinos and Thais. I like the idea of adding some onions in, I'll try that next time! Our family likes to add coconut milk as a very last step to make a creamy, thick sauce. I completely agree with rice as a MUST! Also agree that as adobo "ages", it tastes even better! Yum!

[jessric]

One of the most humble and honest videos ive watched that showcases my culture. Wonderfully done indeed!!

[m.clements]

I'm Filipino and I will add cilantro on my chicken adobo, too! I love cilantro :) Thanks for featuring the most popular Filipino dish!

[gabbyhayes]

I'm going to surprise my Filipino wife with your recipe. Amazingly, we never cook Filipino food at home. The only exception is that I will marinade it overnight because I know her Father used to do it that way.

[edwinmendija]

My parents owned a Filipino restaurant in my younger days. Pork Adobo and/or Chicken Adobo was on our menu everyday. For Chicken Adobo, we would fry garlic, ginger, and bay leaves together before adding the chicken. Followed by soy sauce, vinegar, black pepper. Sugar was optional and would help to get the sauce thick and sticky. Let it cook down until the liquid was almost gone. If you cook it several hours before use, it would give the sauce time to infuse into the meat. For home use, I would throw in a couple crushed hot Hawaiian chili peppers to give the adobo some bite. There are variations of the dish depending on the area of the Philippines, my brother in law adds coconut milk nearing the end of cooking which gives it a smooth creamy taste. Personally, chicken wings make the best adobo! Thanks for sharing your recipe.

[meeleetee]

I worked with Filipino coworkers and love to make this dish very much. Cooking is my hobby and learning to cook dishes from other parts of the world is wonderful.

[karencas]

I luv adobo and cook it often. There's 2 adobo recipes I use from YouTube. One adds 3 chicken livers to the recipe and both recipes add 1 tsp of sugar. I've cooked it with pork belly, and with pork chops. I've added mushrooms, chilis, white potatoes, hard boiled eggs to my adobo-not at the same time. Adobo is delish any time of day, even breakfast.

[myrnatolley]

I made this and my family loved it. I'm not Filipino I'm Cuban but I love to try dishes from all over.... Great recipe thank you..

[PumpkinToast]

Love this. I made it yesterday. The only thing I did slightly different was instead of water to deglaze I used a fresh lime and then used the other half to squeeze over the chicken as it cooked in the liquid. I followed your recipe and it was awesome sauce! Thank you for this. I’ll be making this again. ❤

[jerrywilliams]

Been making adobo for 30 years, I like your version better!! what a great teacher you are. Thanks so much!

[npunk]

Over 40 years ago a workmate wrote the recipe for chicken adobo for me. Its almost the same as this one. He used garlic wine vinegar, with the written caveat, "if your wife is white, use lemon juice". Lemon juice works good too, we prefer the vinegar. We mostly make adobo with pork ribs. Thank you.

[donotneed]

I did this last night and it was good. Before it was completely done I tried some sauce over some rice with some mixed vegetables I prepared. I had two bowls before I even tried the chicken and another bowl about an hour after I had cleaned up the kitchen. It even tasted better today after sitting the frig all night. I can't wait to try it with pasta or potatoes. Two thumbs up....

[NovaJoyMOra]

I've been watching several YouTubers cook adobo and have been following their methods. Although it was good, today I tried a new style from Pai's Kitchen, and I must say it’s the best I've ever followed. I never usually comment on the videos I watch, but I felt the need to this time. My mom and friends tried it, and they all loved it. Midway through simmering the chicken, I added three tablespoons of salt since I prefer my adobo a bit saltier than sour. I've received good feedback so far and have eaten probably two cups of rice because it was so good. From now on, this will be my go-to recipe whenever I need to cook adobo. ❤