How To Make Chicken Adobo Filipino Style

Ingredients

• 4 pieces Chicken Drumsticks (skin-on, bone-in)
• 4 pieces Chicken Thighs (skin-on, bone-in)
• 1 tablespoon Canola Oil (for searing and in the marinade)
• 1 fruit Tangerine Juice (juice of one tangerine (about 2 tbsp))
• 1 fruit Lime Juice (juice of one lime (about 2 tbsp))
• 1/2 cup Regular Soy Sauce (light soy sauce)
• 1/4 cup Dark Soy Sauce (gives deep color and richer flavor)
• 1/2 cup Rice Vinegar
• 1 tablespoon Light Brown Sugar
• 1.5 tablespoons Whole Black Peppercorns (crushed)
• 3 pieces Bay Leaves
• 1 piece Small Onion (sliced)
• 4 pieces Fresh Ginger (about 1‑inch chunks, crushed)
• 12 pieces Garlic Cloves (crushed)
• 1 tablespoon Cornstarch (mixed with equal water to form slurry)
• 1/2 cup Water (for marinating; extra water added during cooking as needed)
• 2 stalks Green Onions (chopped for garnish)

Instructions

1. Prepare Aromatics

   Juice the tangerine and lime, crush the garlic cloves, slice the ginger into 1‑inch pieces, and thinly slice the onion.

   Time: PT10M

2. Make the Marinade

   In a mixing bowl combine 1 tbsp canola oil, tangerine juice, lime juice, 1/2 cup regular soy sauce, 1/4 cup dark soy sauce, 1/2 cup rice vinegar, 1 tbsp light brown sugar, 1.5 tbsp crushed black peppercorns, the sliced ginger, crushed garlic, sliced onion, bay leaves, and 1/2 cup water. Stir until sugar dissolves.

   Time: PT5M

3. Marinate the Chicken

   Place the 4 drumsticks and 4 thighs in the bowl (or a zip‑top bag), pour the marinade over them, making sure every piece is submerged. Cover and refrigerate for at least 4 hours, preferably 24 hours.

   Time: PT2M

4. Sear the Chicken

   Heat a large skillet over medium‑high and add just enough oil to coat the bottom. Working in batches, add chicken pieces and sear for about 3 minutes per side until a deep brown crust forms. Transfer seared pieces to a plate.

   Time: PT18M

   Temperature: medium-high

5. Add Marinade and Bring to Boil

   Return the skillet to the stove, pour the remaining marinade (including ginger, garlic, onion, and bay leaves) into the pan, add a splash of water if needed so the liquid reaches about three‑quarters of the chicken height. Increase heat to bring the mixture to a boil.

   Time: PT5M

   Temperature: medium-high

6. Simmer Covered

   Reduce heat to medium‑low, cover the skillet, and let the chicken simmer for 30 minutes.

   Time: PT30M

   Temperature: medium-low

7. Flip and Continue Simmering

   Uncover, turn the chicken pieces over, re‑cover, and simmer for an additional 20 minutes (flip halfway through the 20‑minute period).

   Time: PT20M

   Temperature: medium-low

8. Thicken the Sauce

   In a small bowl mix 1 tbsp cornstarch with 1 tbsp water to form a slurry. Stir the slurry into the pan and cook for 1‑2 minutes until the sauce thickens.

   Time: PT2M

   Temperature: medium

9. Finish and Garnish

   Return the chicken to the thickened sauce, coat each piece, and sprinkle chopped green onions over the top. Serve hot.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken Thighs
• Instead of Chicken Thighs: Chicken Drumsticks
• Instead of Canola Oil: Vegetable Oil, Olive Oil
• Instead of Tangerine Juice: Mandarin Orange Juice, Orange Juice
• Instead of Lime Juice: Lemon Juice
• Instead of Regular Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular Soy Sauce + a splash of molasses
• Instead of Rice Vinegar: Apple Cider Vinegar
• Instead of Light Brown Sugar: White Sugar, Honey (reduce liquid)
• Instead of Whole Black Peppercorns: Ground Black Pepper
• Instead of Bay Leaves: None
• Instead of Small Onion: Yellow Onion
• Instead of Fresh Ginger: Ground Ginger (use less)
• Instead of Garlic Cloves: Garlic Powder (1 tsp)
• Instead of Cornstarch: All‑purpose Flour (2 tbsp)
• Instead of Water: Chicken Broth (adds flavor)
• Instead of Green Onions: Chives

Equipment Needed

• Mixing Bowl
• Large Skillet
• Tongs
• Measuring Spoons
• Measuring Cups
• Chef Knife
• Cutting Board
• Small Bowl
• Ladle or Spoon

Critical Steps — Do Not Skip

• Marinating the chicken for at least 4 hours (ideally 24 hours) to develop flavor.
• Searing the chicken in batches without overcrowding to achieve a deep brown crust.
• Ensuring the sauce thickens properly with the cornstarch slurry.

Chef Tips from the Video

• Use dark soy sauce for the characteristic deep mahogany color of Filipino adobo.
• Add an extra bay leaf for a more aromatic broth.
• For a slightly sweeter glaze, increase brown sugar by 1 tsp.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze cooked chicken in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 48 hours in advance for deeper flavor.
• The sauce can be prepared a day ahead; reheat gently and add fresh cornstarch slurry if it has thinned.

Frequently Asked Questions