Filipino Touch: Chicken Adobo – My Simple Home Version

Sometimes, a dish can instantly take you somewhere else — to a place where the sun is warmer and life moves a little slower. Adobo is that kind of dish.

It’s the Philippines’ national treasure — tender meat slowly cooked in a mix of vinegar, soy sauce, garlic, bay leaves, and black pepper. The result is a perfect balance of salty, tangy, and slightly sweet flavors.
My version keeps all that goodness but makes it lighter, creamier, and more approachable — with apple cider vinegar, a touch of coconut milk, and a squeeze of lime. A tropical classic, made for the everyday kitchen.

Ingredients (Serves 2–3)

• 500 g boneless, skinless chicken thighs, cut into small pieces

• 2 tbsp oil

• 3 garlic cloves, minced

• 2 bay leaves

• 1/3 cup soy sauce

• 1/4 cup apple cider vinegar

• 1 tbsp brown sugar

• 1/2 cup coconut milk

• juice of 1 lime

• black pepper, to taste

• steamed jasmine rice, for serving

Preparation

1. Prep the chicken – cut it into bite-sized pieces and pat dry with paper towel.

2. Sear – heat oil in a pan and lightly brown the chicken on all sides.

3. Add aroma – add garlic and bay leaves, sauté for about 30 seconds until fragrant.

4. Simmer – pour in soy sauce, vinegar, sugar, and 1/4 cup of water. Cook for 15 minutes over medium heat until the sauce reduces.

5. Finish – stir in the coconut milk and lime juice, then simmer for another 5–7 minutes until the sauce turns glossy and creamy.

6. Serve – with jasmine rice and a sprinkle of fresh coriander or lime zest.

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Cook it a day ahead — the flavors deepen overnight and make it even better.
For a plant-based version, replace the chicken with firm tofu or mushrooms.