Filipino Adobo
Photo: Chammy17 · CC BY-SA 4.0

History

Filipino adobo descends from pre-Hispanic Philippine preservation techniques that paralleled (not derived from) the Spanish term adobo. Seattle has one of the largest Filipino populations on the US West Coast outside California; Beacon Hill and the ID anchored the community from the 1920s. Musang, Hood Famous Cafe and Inay's all run notable city versions in 2024-2026.

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Common allergens: Soy

Make it at home

Yield 4Hands-on 15 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 1.2kg bone-in skin-on chicken thighs
  • 120ml cane vinegar (Datu Puti) or white wine vinegar
  • 120ml dark soy sauce (Filipino is best; Kikkoman as substitute)
  • 60ml water
  • 10 garlic cloves, peeled and smashed
  • 3 bay leaves
  • 1 tbsp whole black peppercorns
  • 2 tbsp dark brown sugar (optional, for Visayan-style sweetness)
  • 2 tbsp neutral oil
  • 1 small bunch spring onions, sliced, to garnish
  • Steamed jasmine rice, to serve
  • Sliced cucumber and tomato salad, to serve

Method

  1. Pat the chicken thighs dry. Marinate 30 minutes in a large bowl with the vinegar, soy sauce, water, smashed garlic, bay leaves, peppercorns and brown sugar if using. Do not skip the marinade.
  2. Lift the chicken from the marinade; reserve the liquid.
  3. Heat the 2 tbsp oil in a heavy pan or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down for 4 minutes until the skin is deep gold.
  4. Flip the chicken. Pour the reserved marinade back into the pan with the garlic and bay.
  5. Bring to a simmer. Cover partially and cook 30 minutes, turning the chicken every 10 minutes.
  6. Uncover and turn the heat to medium-high. Reduce the sauce for 12 to 15 minutes until it thickens to a glossy syrup that coats the chicken.
  7. Spoon the sauce continuously over the chicken in the last 5 minutes so the skin lacquers.
  8. Taste; if too sharp, add another teaspoon of sugar. If too sweet, splash in more vinegar off the heat.
  9. Plate the chicken with the garlic and bay clinging. Pour over the reduced sauce.
  10. Scatter with sliced spring onion. Serve with steamed jasmine rice and a cucumber-tomato salad.

Tip from the editors. The vinegar-and-soy ratio (1:1) is the canonical Filipino balance; do not add more soy. Cane vinegar is sweeter and rounder than white vinegar; seek it out.

Where to eat filipino adobo

Filipino Adobo in Seattle

Ba Bar Capitol Hill ★ 4.3

$$ VietnameseUntil Mon to Thu 01:30, Fri and Sat 03:30

Ba Bar Capitol Hill in Seattle is the city's only proper late-night Vietnamese kitchen: pho until 02:00 weekdays, 03:30 weekends, bahn mi at the counter.

TryPho ga at 02:00

Directions

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