adobo Recipe

adobo is also a common and very popular dish in the Philippines; indeed it is considered a national dish.
adobo picture


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings5
MethodMain Ingredient
Interest Group

Recipe Story

adobo is the spanish word for seasoning or marinade. typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. this dish originates from the northern region of the Philippines. it is commonly packed for Filipino mountaineers and travelers. its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria and thus becomes a natural food preservative! in some parts of the Philippines, chicken is combined with pork to make Chicken-Pork Adobo. this variation is also quite popular in the Philippines. best served with a cold beer :D (just like how it is shown in the picture, preferably a bottle of San Miguel) or a glass of white wine.


 Chicken/Pork1 Kilogram, cut into pieces
 Garlic4 Clove (20 gm), minced
 Onion1 Medium (sliced or chopped)
 Vinegar1⁄3 Cup (5.33 tbs)
 Soy sauce1⁄2 Cup (8 tbs) (the dark the better)
 Black peppercorn1⁄2 Teaspoon
 Bay leaves4

Nutrition Facts

Serving size

Calories 416 Calories from Fat 201

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 134 mg

Sodium 1570.2 mg65.4%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.2 g4.8%

Sugars 2.2 g

Protein 43 g85.8%

Vitamin A 5% Vitamin C 7.8%

Calcium 5.1% Iron 14.3%

*Based on a 2000 Calorie diet


I. marinate chicken or pork using all other ingredients for at least 1 hour.
if you want to have this dish more tasty, marinate chicken
overnight in the refrigerator. bring out from the refrigerator
at least one hour before cooking.

II. put chicken or pork with marinade in a saucepan.
bring to boil. then let simmer for 35 minutes or
until chicken/pork is tender.

variations: for more gourmet taste, use balsamic vinegar (about
half cup), rice vinegar, or apple cider vinegar.

in some cases, you might want to bake the chicken (if only using chicken) for at least 30 minutes (375 F), or fry the chicken until brown, before putting it in the sauce pan with the rest of the marinade and boil for 15 mins.



raffy says :

yummy! love it with pineapple chunk.
Posted on: 20 June 2011 - 10:06am

Anonymous says :

I had a little Adobo Book that I gave to my mom (there's a hundred ways to cook it). The soy sauce and onion can be optional and it still tastes great. One of my favorite variations involved adding Del Monte chili ketchup (not the sweet one) near the end of the simmer. Or coconut milk. My mom sometimes adds hard-boiled quail eggs.
Posted on: 28 September 2009 - 4:46am

Yvonne says :

Thank you for this recipe!If you were to modify it, how would you do it?
Posted on: 19 August 2009 - 9:21am

Anonymous says :

Thanks for these recipes! I'll try this now..I've been to GenSan and had this and it was always wonderful hope I can make it as good as my hostess did :)...ok..close anyway...:)she is a great cook so I don't think I CaN top or even get it the same haha!
Posted on: 13 July 2009 - 2:24pm
2pr profile page

2pr says :

ur most welcome! ;) its fairly simple recipe.. i guess u could make it way much better than ur hostess... gud luck!
Posted on: 16 July 2009 - 8:37pm
shantihhh profile page

shantihhh says :

Everyplace I travel I ferret out the best food! Then learn to cook it. My motto is the best way to learn of a culture is via the cuisine! Wadering local markets, listening, learning, sharing.............. Shanti/Mary-Anne
Posted on: 2 May 2008 - 12:38am
2pr profile page

2pr says :

that's true mary-anne, it is best eaten with a garlic fried rice. i'm surprised to know that you know that! and thanks for the comment. ^_^
Posted on: 1 May 2008 - 8:38am
shantihhh profile page

shantihhh says :

I love adobo and yes it is truly the national dish of the Philippines. I make it using both pork and chicken together. I usually use skinless chicken thighs and pork loin. It is wonderful to eat with garlic fried rice, another fav in the Philippines and is often eaten at breakfast. Shanti/Mary-Anne
Posted on: 27 April 2008 - 2:31pm
2pr profile page

2pr says :

try it and i'm sure you'll love it! btw, i think it's the ONLY dish that most males in my country knows how to cook. thanks!
Posted on: 27 April 2008 - 5:07am
Ganesh Dutta profile page

Ganesh Dutta says :

Good to know about this national dish of Philippines. It looks mouthwatering. Thanks for sharing this nice recipe and informative recipe history.
Posted on: 26 April 2008 - 1:00pm