Homestyle Filipino Chicken Adobo Stir-Fry Recipe

Ingredients

• 1 whole (1.6–1.8 kg; 3½–4 lb)chicken
• 60 ml (¼ cup)apple cider vinegar
• 60 ml (¼ cup)soy sauce
• 6garlic cloves, smashed
• 1 teaspoonblack pepper
• 4bay leaves
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)apple cider vinegar
• 1 tablespoongranulated sugar
• 240 ml (1 cup)chicken stock
• 2 tablespoonsneutral oil
• 1 largeonion, sliced
• 1bell pepper, sliced
• 960 ml (4 cups), cookedwhite rice, for serving

Instructions

1. 1

   Cut the chicken

   Cut the chicken into pieces with kitchen scissors or a sharp, heavy chef’s knife.

2. 2

   Marinate the chicken

   Put the chicken pieces in a large bowl with the apple cider vinegar, soy sauce, smashed garlic, black pepper and bay leaves. Toss to coat, cover and refrigerate for at least 1 hour or up to overnight.

3. 3

   Mix the sauce

   Whisk the soy sauce, apple cider vinegar, sugar and chicken stock together in a small bowl, then set aside.

4. 4

   Heat the pan

   Warm the oil in a large, heavy-based frying pan or wok over medium-high heat.

5. 5

   Dry the chicken

   Lift the chicken out of the marinade and pat it dry. Keep the marinade to use later.

6. 6

   Sear the chicken

   Place the chicken pieces skin-side down in the pan and sear for 4–5 minutes per side, until golden brown. Cook in batches if necessary.

7. 7

   Set chicken aside

   Take the chicken out of the pan and set it aside.

8. 8

   Cook the vegetables

   Add the onion and bell pepper to the same pan and cook for 3–4 minutes, until softened.

9. 9

   Add the sauce

   Pour in the prepared adobo sauce and the reserved marinade.

10. 10

    Return the chicken

    Put the chicken back in the pan. Bring the liquid to a boil, then lower the heat to medium-low.

11. 11

    Braise until cooked

    Cover and cook for 25–30 minutes, turning the chicken occasionally, until cooked through and the sauce has reduced.

12. 12

    Finish the seasoning

    Remove the bay leaves, taste the sauce and adjust the seasoning.

13. 13

    Serve with rice

    Serve the chicken and sauce over the cooked white rice.

What is Filipino chicken adobo?

Adobo is a Filipino way of cooking meat in a seasoned mixture that commonly includes vinegar, soy sauce, garlic and pepper. The chicken is browned, then braised in the same flavourful liquid.

This version adds onion, bell pepper, a little sugar and chicken stock to the pan. The result is a savoury, tangy sauce with a gentle sweetness, served over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1043 calories, 66g protein, 69g carbs, 54g fat.

The rice supplies most of the carbohydrates, while chicken contributes protein and much of the fat comes from the chicken skin and neutral oil. Soy sauce also contributes sodium. Serve with a generous portion of vegetables alongside the rice and chicken to round out the plate.

Why the marinade matters

Vinegar and soy: The first portion of each seasons the chicken as it rests, while garlic, pepper and bay leaves add aroma. Give the pieces at least an hour in the fridge, or leave them overnight for convenience.

Reserved liquid: The marinade is added to the pan later, alongside the separately mixed sauce. Bring it all to a boil as directed before reducing the heat and covering the pan.

Get a good sear

Dry skin: Patting the chicken dry helps it brown in the hot oil rather than releasing moisture straight away. Keep the reserved marinade separate while you do this.

Work in batches: Arrange the chicken skin-side down without crowding the pan. Brown each side for 4–5 minutes; if the pan is too full, cook the pieces in batches.

Braising for tender chicken

After the onion and pepper have softened for 3–4 minutes, add both the prepared sauce and reserved marinade. Bring the liquid to a boil, then lower the heat to medium-low before covering the pan.

Cook for 25–30 minutes, turning the chicken occasionally. The chicken should be cooked through and the sauce should have reduced; cooking time can vary with the size of the pieces.

Balancing the sauce

The sauce combines vinegar’s sharpness with soy’s savouriness, while sugar softens the edges. As it reduces, its flavours become more concentrated, so taste it at the end before adjusting the seasoning.

Remove the bay leaves before serving. Spoon the sauce over the chicken and rice so each portion gets some of the reduced cooking liquid.

Rice and serving ideas

Plain cooked white rice is the recipe’s suggested base and soaks up the adobo sauce. Serve the chicken and vegetables over it while warm.

For a more varied plate, pair the rice and chicken with a simple green vegetable. Keep additional salty seasonings modest until you have tasted the sauce.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Marinate the chicken in the fridge, not at room temperature.
• Pat the chicken dry before searing, but keep the marinade for the braising step.
• Sear in batches if the pieces do not fit in a single uncrowded layer.
• Turn the chicken occasionally while it braises so the pieces cook evenly in the sauce.
• Remove all the bay leaves before serving.

Variations

• Add ginger: Include sliced ginger with the garlic for a warmer aromatic note.
• Use chicken thighs: Swap in bone-in thighs and check that they are cooked through before serving.
• Add chilli: Add sliced fresh chilli to the pan with the onion and pepper for heat.
• Try brown rice: Serve the chicken over cooked brown rice instead of white rice.
• Add mushrooms: Cook sliced mushrooms with the onion and bell pepper for an earthier pan sauce.

Common mistakes to avoid

• Crowding the pan: The chicken can steam instead of brown; sear it in batches.
• Skipping the drying step: Wet chicken is harder to brown; pat the pieces dry before they go into the pan.
• Using high heat throughout: The sauce may reduce too quickly; lower the heat to medium-low after it boils.
• Forgetting the reserved marinade: Keep it to add with the prepared sauce for the braise.
• Leaving bay leaves in the dish: Remove them before serving, as they are not meant to be eaten.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat the chicken and sauce until piping hot, adding a splash of water or stock if the sauce has thickened; reheat rice separately until steaming hot.

Frequently asked questions