Filipino Classic Chicken Adobo Takes Center Stage in The New York Times Magazine

Discover the Iconic Filipino Dish Making Waves in International Cuisine

Chicken Adobo in The New York Times Magazine
In a delightful culinary revelation, The New York Times Magazine recently featured the beloved Filipino dish, Chicken Adobo. This savory and tangy delight, renowned for its rich flavors and simplicity, has captured the attention of food enthusiasts worldwide.

Let’s delve into what makes Chicken Adobo a true Filipino culinary gem and explore a recipe shared by The New York Times.


What is Chicken Adobo?

Chicken Adobo in The New York Times Magazine

Chicken Adobo is a quintessential Filipino dish that boasts succulent chicken pieces bathed in a savory sauce infused with soy sauce, vinegar, garlic, black peppercorns, onion, bay leaves, and other aromatic spices. This hearty delicacy is traditionally served over steamed white or brown rice, offering a symphony of flavors that epitomize Filipino cuisine. Renowned for its simplicity and robust taste, Chicken Adobo has rightfully earned its place as the national dish of the Philippines.

The Recipe:

The New York Times Magazine shared a delectable recipe for Chicken Adobo, highlighting the dish’s ease of preparation and versatility. Here’s a step-by-step guide to recreating this Filipino culinary masterpiece:

Ingredients for Filipino Chicken Adobo:

  • Chicken: Opt for skinless, boneless chicken thighs for optimal tenderness and flavor.
  • Aromatics: Garlic and white onions provide depth and complexity to the dish.
  • Black Pepper: Ground black pepper adds a subtle kick to the sauce.
  • Soy Sauce: A key component of Filipino adobo, soy sauce contributes to its signature umami taste.
  • Cane Vinegar: Cane vinegar lends a sweet yet tangy flavor to the dish.
  • Brown Sugar: Balances the flavors with a touch of sweetness.
  • Bay Leaves: Dried or fresh bay leaves infuse the sauce with aromatic notes.
  • Green Onions: Optional garnish for added freshness.


  1. Sear the chicken until golden brown to enhance its flavor.
  2. Add aromatics such as garlic, onions, and black pepper for depth of flavor.
  3. Prepare the adobo braising liquid by combining soy sauce, cane vinegar, brown sugar, bay leaves, and water.
  4. Simmer the chicken in the braising liquid until tender and flavorful.
  5. Taste, adjust seasonings, and enjoy this comforting dish served over rice.


Chicken Adobo’s inclusion in The New York Times Magazine underscores its growing popularity and appeal on the international culinary stage. With its irresistible blend of savory and tangy flavors, this Filipino classic has captivated the palates of food enthusiasts worldwide. Whether enjoyed as a comforting family meal or showcased in prestigious publications, Chicken Adobo continues to shine as a symbol of Filipino culinary excellence, bringing joy and satisfaction to tables around the globe.


Read Also: Halo-Halo: A Sweet Filipino Treat Featured in The New York Times Recipe Box


Written by Marjo Piedad

Traveler | Foodie | CONTENT EDITOR
📍Cebu, Philippines
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