Filipino Chicken Adobo Recipe

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.

This Instant Pot Filipino Chicken Adobo is absolutely delicious and on the table in 30 minutes! A fantastic family dinner recipe from our family to yours.

I highly recommend preparing this recipe 24 hours before you serve. Leaving the adobo overnight allows the meat to marinate.

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

This authentic Filipino chicken adobo is easy to make and easy on the budget! This chicken in adobo sauce (a mixture of soy sauce, white wine vinegar, and water, complete with loads of chopped garlic and freshly cracked peppercorn) is a wonderful Filipino main dish that is traditional and tasty! It can easily be made gluten-free by subbing soy sauce for tamari or coconut aminos (also soy-free).

Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices (and sometimes a coconut milk). It is a technique that has been used by Filipinos long before colonization, and variations abound by region, household and personal taste. This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer (see Tip). Cane vinegar, available at specialty markets and online, is most commonly used for its mild flavor, but you can also use white, cider or rice vinegar. Be sure to taste and balance the tang from the vinegar with sugar. Serve with rice, generously spooning the zippy sauce on top.