Filipino chicken adobo

Name: Filipino chicken adobo
Total time: 55 min
Cuisine: Filipino
Ingredients: 8 chicken thighs, bone in, skin on; 6 garlic cloves, crushed; 80ml tamari (gluten free); 80ml white wine vinegar; 200ml water; 3 bay leaves; 1 tsp black peppercorns; 1 tbsp light brown sugar; 1 tbsp olive oil; 300g jasmine rice, to serve

Chicken simmered in vinegar, garlic and tamari until sticky and glossy. The national dish of the Philippines and very easy to make.

Time55 min
LevelEasy
Costabout £1.30 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8chicken thighsbone in, skin on
6garlic clovescrushed
80 mltamari (gluten free)
80 mlwhite wine vinegar
200 mlwater
3bay leaves
1 tspblack peppercorns
1 tbsplight brown sugar
1 tbspolive oil
300 gjasmine riceto serve

Method

1
Mix the chicken, garlic, tamari, vinegar, bay leaves and peppercorns in a bowl. Leave for 15 minutes.
15 min
2
Heat the oil in a wide pan. Lift the chicken out of the marinade and brown it skin side down for 5 minutes, then turn and brown the other side.
10 min
3
Pour in the marinade and the water. Bring to the boil, then cover and simmer gently for 25 minutes.
25 min
4
Cook the rice following the packet instructions.
5
Take off the lid, add the sugar and simmer hard for 8 to 10 minutes, until the sauce is thick and glossy.
10 min
6
Serve the chicken with plenty of sauce spooned over the rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.