Try our recipe for suka pinakurat chicken adobo, then try Filipino fried pork, Filipino garlic fried rice and Filipino boodle fight. Then find out 10 things we love about Filipino food and how to cook like a local from the Philippines.

Suka pinakurat chicken adobo recipe


  • 1.25kg chicken thighs, skins on
  • 1 tbsp vegetable oil
  • 10 large garlic cloves, cut into slivers
  • 1 tbsp cracked black pepper
  • 1 tbsp whole black peppercorns
  • 5 bay leaves
  • 2 tsp grated ginger
  • 75ml suka pinakurat (coconut vinegar)
  • 125ml distilled white vinegar
  • 100ml dark soy sauce
  • 5 tbsp dark brown sugar
  • small handful of coriander, roughly chopped
  • 1 red chilli, thinly sliced, to serve
  • cooked rice and cucumber salad, to serve


  • STEP 1

    Use a sharp knife to slash each of the chicken thighs through the skin to the bone, three times on each – this will allow the sauce to penetrate deep into the meat when it’s cooking.

  • STEP 2

    Heat the oil in a large wok, then cook the chicken, skinside down, for 6-8 mins, turning a couple of times to brown the skin.

  • STEP 3

    If there’s a lot of fat in the pan from the chicken, drain away a few teaspoons, then add the garlic, black pepper, bay and ginger. Stir well and cook on a high heat for 2 mins.

  • STEP 4

    In a small jug, whisk together the suka pinakurat, white vinegar, soy and sugar. Pour the sauce on top of the chicken, bring to the boil and cook for 2 mins, deglazing the base of the wok.

  • STEP 5

    Reduce the heat to medium-low, cover with a lid and cook for 25 mins, stirring occasionally. Remove the lid, then cook for another 10-15 mins until the sauce is thick and syrupy, and the chicken cooked through. Add a splash of water if the sauce thickens too much before the chicken is cooked. Check for seasoning, adding salt if it needs it.

  • STEP 6

    Garnish with chopped coriander and chilli, and serve with rice and a simple cucumber salad.

Now try more chicken recipes

A black oval casserole pot with a serving spoon, filled with coq au vin and topped with parsley


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