Quick & Easy Filo Chicken Adobo

This delicious, comforting Quick & Easy Filo Chicken Adobo is such a special dish.

Todays animated Google Doodle illustrated by Anthony Irwin celebrates the Filipino Adobo, the first Filipino food to be featured in the platform.

On December 2006, the word “adobo” was first added to the Oxford English Dictionary. Then on March 15, 2007, it was included on the world list of the next Oxford English Dictionary update. Hence, March 15 was named Filipino Adobo day.

So I thought, why not make some chicken adobo for dinner? The mere word will make everyone who has had a taste of this crave for it.

Adobo is loved worldwide and it does not come as a surprise.

This is incredibly easy to make, and takes less than 30 minutes to cook. It has meat, sauce, rich flavours and the smell of this is incredibly mouthwatering.

Wait till it simmers, your house will be filled with that warm and bright smell that will make your husband and kids gravitate towards the dining room, you’ll be shocked to find them on their chairs waiting for dinner to be served.

Enjoy with freshly cooked rice to enjoy the ultimate feel and taste!

A savoury-sweet Filipino classic made with soy, vinegar, and garlic—easy, one-pot comfort food the whole family will love.

Quick & Easy Filo Chicken Adobo

Recipe by Stay at Home Mum

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Tender chicken cooked in a tangy adobo sauce, wrapped in crisp filo pastry — a quick and flavorful Filipino-inspired dish.

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

360

kcal

Total time

50

minutes

Cook Mode

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Ingredients

• 1 tbsp vegetable oil

• 1 kg chicken thighs (bone-in or boneless)

• 4 garlic cloves, crushed

• 1 small brown onion, sliced

• ½ cup soy sauce (salt-reduced)

• ½ cup white vinegar

• 1 cup water

• 2 bay leaves

• 1 tsp whole black peppercorns (or cracked)

• 1 tbsp brown sugar (optional)

• Steamed jasmine rice, to serve

Directions

• Heat oil in a large pot over medium heat. Add chicken and brown on both sides. Remove and set aside.
• In the same pot, sauté garlic and onion for 2–3 minutes until softened.
• Return chicken to pot. Add soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar (if using).
• Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until chicken is tender and sauce is slightly reduced.
• Stir occasionally and turn chicken to coat evenly in sauce.
• Remove bay leaves before serving. Serve hot over steamed rice.

Notes

• Use a mix of thighs and drumsticks for flavour.
• Sauce thickens slightly as it cools—perfect for soaking into rice.
• Traditional adobo doesn’t include sugar—add for a mild sweetness if preferred.
• Can be cooked in a slow cooker (4–5 hours on low).
• Tastes even better the next day—great for leftovers!

Lenz

Lenz has been part of the Stay At Home Mum team since 2015 and currently serves as its General Manager. She holds a Bachelor of Science in Development Communication, Major in Journalism, from Xavier University – Ateneo de Cagayan and previously worked as a news reporter for SunStar Cagayan de Oro. Lenz contributes practical guides, lifestyle resources, and helpful content designed to support busy families while overseeing the platform’s content and marketing initiatives.

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