Chicken in Tomato Sauce Filipino Recipe: Savory Adobo-Style Stew

This Filipino-inspired stew combines tender chicken with a rich, tangy tomato sauce that’s both comforting and full of depth. The slow simmer allows the flavors to meld beautifully, creating a dish that’s hearty yet balanced.

With simple ingredients and a straightforward method, this recipe brings the warmth of Filipino home cooking to your kitchen. The result is a savory, slightly tangy stew that pairs perfectly with steamed rice.

Ingredients for Chicken in Tomato Sauce Filipino

A handful of pantry staples and fresh produce bring this hearty stew to life.

The chicken is the foundation. Thighs stay juicy through the long simmer—breasts tend to dry out. Look for bone-in, skin-on if you want extra depth of flavor, but boneless works fine too. Most supermarkets carry what you need, though Asian markets often have better prices on soy sauce and vinegar in bulk. The tomato sauce should be plain, no added herbs or spices.

No soy sauce? Coconut aminos work in a pinch, though the flavor profile shifts slightly. Out of vinegar? Lemon juice at half the amount adds the needed tang. Brown sugar can be swapped for coconut sugar or honey. The potatoes are flexible—sweet potatoes add a nice twist if you’re feeling adventurous. Bay leaves are key though; don’t skip them.

This stew tastes even better the next day. Stores in the fridge for 4-5 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.

Step-by-Step Instructions for Chicken in Tomato Sauce

This method delivers rich, tangy flavors with tender chicken and perfectly cooked vegetables.

Step 1: Sear and Brown the Chicken Thighs

Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot over medium-high heat. Pat the 2 lb Chicken Thighs dry with paper towels to ensure a good sear. Season lightly with the 1 tsp Salt—you’ll adjust seasoning later as the sauce develops.

Working in batches if necessary to avoid crowding, add the chicken thighs to the pot. Sear for 4-5 minutes per side until deep golden brown. The chicken won’t be fully cooked yet, but the browning builds a flavor foundation. Transfer the seared chicken to a plate and set aside.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the finely chopped 1 whole White Onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Pour in the 0.25 cup Soy Sauce and 0.25 cup White Vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the 2 tbsp Brown Sugar, 2 pieces Bay Leaves, and 1 tsp Black Peppercorns. Let this mixture simmer for 2 minutes to meld the flavors.

Step 3: Simmer Chicken with Vegetables

Return the seared chicken thighs to the pot along with any accumulated juices. Add the 1 lb Potatoes (cubed) and 2 whole Carrots (sliced into rounds). Pour in the 2 cups Tomato Sauce and 1 cup Water, stirring to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 35-40 minutes, stirring occasionally. The chicken is done when it’s fork-tender and the potatoes and carrots are soft enough to pierce easily with a knife.

Step 4: Adjust Seasoning and Serve

Once the chicken and vegetables are cooked through, taste the sauce and adjust the seasoning if needed. The soy sauce and vinegar provide a salty-tangy base, but you may want to add a bit more Salt or Brown Sugar to balance the flavors to your preference.

Remove the Bay Leaves and discard them. Serve the chicken and vegetables hot, ladling plenty of the rich tomato sauce over each portion. The sauce should be thick enough to coat the back of a spoon but still fluid. For best results, let the dish rest for 5-10 minutes off the heat before serving to allow the flavors to fully develop.

Pro Cooking Tips for chicken in tomato sauce filipino

Perfect Chicken Sear

Pat the chicken thighs completely dry with paper towels before searing—this ensures a deep golden crust. Heat your olive oil in a heavy pot until shimmering, then add chicken in a single layer. Avoid crowding to prevent steaming instead of browning. 🔥

Layer Flavors Properly

After removing the chicken, sauté onions until translucent before adding garlic. The 30-second garlic cook develops aroma without bitterness. Deglaze with soy sauce and vinegar, scraping up all browned bits—this builds the stew’s rich foundation.

Simmering Technique

Return chicken to the pot with vegetables and sauce, then bring to a gentle boil. Reduce to low heat and cover, but leave a small gap for steam to escape. This prevents sauce from thinning too much during the 35-40 minute simmer.

Sauce Consistency

If the sauce reduces too much, add ¼ cup water at a time. For thicker sauce, remove the lid for the last 10 minutes of cooking. Stir occasionally to prevent sticking, especially with tomato-based sauces.

Rest Before Serving

Let the stew rest off heat for 5-10 minutes before serving. This allows flavors to meld and the sauce to reach ideal consistency. The potatoes will absorb some liquid, making every bite more flavorful. ✨

Frequently Asked Questions