I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.

It’s a bit like a stew and a bit like a fricassee, but it is not difficult to make and is fairly quick to table. Ideally, you should marinade the meat overnight to really infuse the flavors.

Looking for a good side to accompany your adobo, choose the garlic rice or Delicious Coconut Rice Recipe: A Global Favorite

What is your secret ingredient for the best Adobo?

Sprite, yes the soft drink. While it sounds incredibly unusual if you didn’t grow up with it, using Sprite (or 7Up) in adobo is a beloved, time-tested “secret weapon” in many Filipino households.  

Traditional adobo relies on a sharp balance of salty (soy sauce) and sour (vinegar). A little sweetness is often added to round out those aggressive edges. Sprite provides that sugar, but it also brings high acidity (citric acid). This mimics and brightens the citrus notes you’d get from traditional Philippine limes.

Ingredients:

2 lbs Chicken Thighs, you can also use boneless skinless Thighs if you prefer.

2-3 Tbsp Vegetable Oil

1 cup Sprite, yes the soft drink. 

1/4 cup Soy Sauce 

1/4 cup Rice Vinegar

2 Tbsp Oyster Sauce

4 cloves Garlic

1 Onion, chopped 

1 2 inch piece Ginger, minced

3 Bay Leaves

Black Pepper

1 tsp Chicken Bouillon, optional 

Preparation:

Combine the Sprite, soy sauce, rice vinegar, oyster sauce, black pepper, garlic, ginger and chicken bullion if using and mix together.

Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.

Remove your chicken from the marinade and set the marinade aside. Pat your chicken dry and brown your chicken well on both sides in a sauté pan. Remove your chicken and set aside. Then brown your onions in the same sauté pan.

Add the marinade into a sauce pan and add the chicken, onions and bay leaves.

Bring up to a soft boil and then reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes.

If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice.

If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.

Exploring Adobo: The Philippines’ National Dish

I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Phillipine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 lbs Chicken Thighs you can also use boneless skinless Thighs if you prefer.
• 2-3 Tbsp Vegetable Oil
• 1 cup Sprite yes the soft drink.
• 1/4 cup Soy Sauce
• 1/4 cup Rice Vinegar
• 2 Tbsp Oyster Sauce
• 4 cloves Garlic
• 1 Onion chopped
• 1 2 inch piece Ginger minced
• 3 Bay Leaves
• Black Pepper

1 tsp Chicken Bouillon, optional

Equipment

• Heavy Pot
• Saute Pan

Method

 

1. Combine the Sprite, soy sauce, rice vinegar, oyster sauce, black pepper, garlic, ginger and chicken bullion if using and mix together.
2. Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.
3. Remove your chicken from the marinade and set the marinade aside. Pat your chicken dry and brown your chicken well on both sides in a sauté pan. Remove your chicken and set aside. Then brown your onions in the same sauté pan.
4. Add the marinade into a sauce pan and add the chicken, onions and bay leaves.
5. Bring up to a soft boil and then reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes.
6. If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice.

If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.

Notes

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