Adobo is a Filipino dish where chicken is simmered slowly in a rich marinade of soy sauce and vinegar alongside aromatics like garlic, chilli and black peppercorns. The result is chicken pieces that are tender and infused with a sticky, rich sauce. 






Skill level

Average: 2.5 (5 votes)

Palm sugar is an ingredient worth sourcing; its rich, toffee sweetness will add depth to a dish like this.


  • 1 kg chicken pieces, bone in
  • 1½ tbsp (30 ml) vegetable oil
  • 10 garlic cloves, peeled but left whole
  • 1 green chilli, halved lengthways
  • 125 ml white wine vinegar
  • 100 ml reduced salt soy sauce
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 3 tsp soft light brown sugar or palm sugar
  • Steamed rice, to serve
  • Finely shredded spring onions, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Season the chicken all over with sea salt and pepper. Heat the oil in a casserole over a medium–high heat and brown chicken all over. Remove and set aside.
  2. Add the garlic cloves, chilli, vinegar, soy sauce and 80 ml of water to the casserole along with the black peppercorns, bay leaves and sugar and bubble together for 1 minute.
  3. Return the chicken to the casserole, cover with a lid and simmer very gently for 45 minutes until the chicken is tender. Remove the chicken, increase the heat and bubble the sauce away until it coats the back of a spoon.
  4. Return the chicken to the sauce. Serve with steamed rice and garnish with the spring onions.