Chicken Adobo Recipe
Chicken adobo is one of the most popular Filipino recipes, other than lumpia and pancit.
There are many ways to cook adobo, for example: you can make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy.
What is Chicken Adobo?
Chicken Adobo is a Filipino chickenrecipe that is well loved by many people.
The ingredients are chicken, bay leaves, black peppercorn and bay leaves. You can use any parts of the chicken: breasts, thighs, legs or wings.
I used chicken thighs for this recipe and yields tender, moist, fall-off-the-bone chicken.
You can use a pot, pan, skillet, slow cooker or an Instant Pot to make this recipe.
Adobo
This recipe is from The Adobo Road Cookbook.
It’s an authentic adobo recipe and yields delicious and amazing results. The seasonings consist of soy sauce and Filipino white cane sugar vinegar. You can also use distilled white vinegar.
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How Do You Make The Best and Authentic Filipino Adobo?
- Brown the chicken thighs in the broiler for 3–5 minutes.
- Use whole black peppercorns.
- Reduce the sauce until it is almost completely evaporated; the chicken will then begin to fry in its own fat.
- For more sauce, double the amount of soy sauce and vinegar.
Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily in any store.
There is no need to marinate the chicken; the chicken soaks up the sauce while cooking in the pan.
How Many Calories Per Serving?
This adobo recipe is only 332 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
How to Make the Best Filipino Chicken Adobo Recipe?
Please refer to the recipe card below for detailed step-by-step method on how to make chicken abodo.
Chicken Adobo Recipe
Chicken Adobo - crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Abodo is an easy dinner for the entire family.
Ingredients
- 1/4 cup soy sauce (65 ml)
- 1/2 cup white Filipino cane vinegar, or distilled white vinegar (125 ml)
- 6-8 cloves garlic, smashed with the side of a knife and peeled
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 6 skin-on bone-in chicken thighs
Directions
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1Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
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2Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
Recipe Notes
While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.
Laura
Marisa, please don’t post my comment. I did not proofread it before I posted. I’ll post again with no errors.
Laura
So easy and so delicious! Served with jasmine rice & soy and Italian cut beans. Followed the recipe exactly, except had no fresh garlic so used used bottled minded; also used my German shite vinegar. The first time I made this I used thighs, this time thick, meaty legs. This recipe is perfect!
Laura
So easy and so delicious! Served with jasmine rice & soy sauce and Italian cut beans. Followed the recipe exactly, except had no fresh garlic so used used bottled minced; also used my German white vinegar. The first time I made this I used thighs, this time thick, meaty legs. This recipe is perfect!
Marisa
I’m from the Philippines and I can tell you this is by far one of the BEST Chicken Adobo’s I’ve made! Thank you so much for sharing this :)
Rasa Malaysia
Thanks Marisa. :)
Basudeb Tripathy
Wonderful 💖
Rasa Malaysia
Thanks!
Cynthia Evanoff
This Adobo chicken is so delicious that there is never any meat left on the bones! I don’t monkey around with the recipe , follow your steps and I have a fantastic meal. Thanks for this one.
Lauren
This looks sooo good! I’m looking forward to trying it.
Diane
I made this today and changed it up a bit. I used butterflied chicken legs, white rice vinegar and a teaspoon of toasted sesame seed oil. It was fantastic. I’ll be making this more often. Thanks!
Nuncua
I tried your recipe . Simple and easy. I cooked adobo also sometimes chicken only or pork only or both. I read what your followers wrote .with my recipe it depends on what the family likes or taste . Sometimes I use rice vinegar so I don’t have to add sugar. Then at times while cooking adobo I add boiled egg or I add a pinch of red pepper flakes if you want a little spicy ..
Maria Geronimo
So good. This is my go-to adobo recipe.
Lee
The pinoy version we just use a tbl spoon of pickling spice and we also add about a quarter cup of brown sugar. Your version is also deliuous.😁😁
Stefanie Scott
We had this yesterday for dinner, it tasted delicious and is very easy to make, no overkill on ingredients. Simple, very tasty and budget friendly, we’ll certainly have this again. Thanks for posting it.
Rasa Malaysia
Hi Stephanie, thanks for trying my recipe. Please check out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Mahy Elamin
I can’t wait to try this recipe for my kids this weekend. They love pretty much anything chicken and I have run out of chicken ideas!! Thank you for sharing it.
Charisse Ooi
Hi. Where can I buy Filipino cane vinegar in KL?
Rasa Malaysia
I am not sure. I live in the USA.
Ning
Hi Charisse, there are Filipino shops at Kotaraya Shopping Complex, KL where you can buy soy sauce, cane vinegar and other Filipino ingredients.
Karen Gerochi
Hi! I chanced upon your page in Pinterest. We also add ginger or atsuete oil (made from atsuete seeds fried in canola oil or olive oil). I wanted to share that in Silay City, Negros Occidental, Philippines, there is an annual adobo festival. From what I know, it’s actually Chicken Pork Adobo.(CPA) and not just chicken unless one is avoiding pork. The fat from the pork makes it tastier. Here is the link to the write up about the 19th Adobo Festival last Nov. 3-11, 2018 -> https://www.sunstar.com.ph/article/1759516.
Rasa Malaysia
Hi Karen, thanks for letting me know. Chicken Pork Adobo sounds delicious. I will have to try it. :)
Barbara
Hi. Made this with chicken. Sooo delish. I was wondering if I can make this w/pork?
Rasa Malaysia
Yes, with pork belly!!
Ricardo
Hello, I’m of Filipino descent (5th gen). I had many Adobo’s before, but I was wondering where did it all started. What was the Original Adobo? During my research the most common adobo with Soy sauce was part of the Chinese influence. But this incudes the Hindu influence in Adobo sa Dilaw — yellow adobo sometimes they call it Curry chicken, also the Spanish influence in Adobo sa Pula — Red Adobo when red achiote paste from Mexico was added and lastly the European addition which added Balsamic vinegar and rosemary to the list of ingredients. While different sections and regions of the Philippines added their own touch like coconut milk (which I use – to pay homage to my descendants from the visayan region of the PI) some add tomatoes, Pineapples… and the list goes on. But, the Original Adobo called white adobo was very simple: Vinegar, water, Bay leaf, peppercorns & garlic and ginger (well maybe not ginger & garlic) and salt…. Just thought I add this comment in.
Rasa Malaysia
Hi Ricardo, thanks for your comment and information about adobo.
Diana
I made this today (I never had Chicken Adobo before) and it was delicious! After I cooked the chicken top and bottom, I removed the chicken to put in broiler for 5 minutes while I reduced the sauce. It was excellent! Thank you for this very easy version of this recipe!
Rasa Malaysia
Hi Diane, thanks for trying this chicken adobo recipe. :)
Mia Santiago
Instead of fresh garlic, can I use frozen crushed garlic? Also, can apple cider vinegar be substituted for distilled white vinegar? Thanks.
Rasa Malaysia
Yes, but why would you use frozen garlic?
Mia Santiago
I use frozen garlic (which are in cubes; 1 cube = 1 clove garlic), in case I don’t have fresh available. Thanks!
Davey
Wow this is crazy good. I’d never had adobo before but thought I’d give it a shot. It is so good I was drinking the sauce with a spoon after dinner. This will become a regular dish. For the record I added about one TBSP of sugar to the sauce, and broiled the chicken at the end to crisp it up.
Sarah S
Thank you very much for the recipe. I followed all the directions closely and it turned out amazing. I only added a few fresh and slices pepper (medium hot) at the last few minutes. It is the best chiken I have tasted that is cooked by me.
Sarah S
Mike
This recipe calls for too much vinegar. Instead of one part soy sauce to two parts vinegar I’d do two parts soy one part vinegar. I’m half Filipino and grew up in the Philippines. This is not how I remember it tasting.
Rasa Malaysia
I made and tried this recipe myself and it tastes totally fine. I think the author makes this recipe very accessible to everyone.
Glenn
Hi Rasa,
I need to cook this for party of 50. Do I just have to multiply the ingredients by 8?
Example, instead of 1/4 cup of soy sauce, I would use 2 cups?
Rasa Malaysia
Soy sauce doesn’t work that way as it’s salty. I would suggest you to add slowly to get to the flavors you desire.
Daniel Leeder
I was raised in the Philippines and Adobo was one of my favorite dishes, right after Lumpia. I remember it being made with pork as well as chicken. As has been mentioned above, there are many different ways to make Adobo, and the way I remember was that Adobo day meant that the pot was cooking all day long and the smell would permeate the house. I didn’t know that it could be cooked as quickly as in your recipe, which I am going to try. There is only one way to make Adobo properly, . . . . . . and that is to do it the way that you and your family like it best.
Rasa Malaysia
Hi Daniel, please try. This chicken adobo recipe is very good!
Glenn
Aloha Rasa,
again your site intrigues and captivates me to try from your collection. again being a melange of ethnicities as most in Hawaii, we call it being “Chop Suey” or “Poi Dog” and Hapa…but whatever the term being a mix of Chinese, FIlipino, Portuguese ,Japanese, Hawaiian, Dutch and Spanish. We locals have acquired a wide pallet of tastes and truly enjoy a plethora of “Good Eats” Since our Filipino family had left the P.I. no Pinoy Vinegar/Sukang like Coconut or Palm vinegar being available , it has become a alternative choice with great success to use Organic Apple cider Vinegar with the Mother unfiltered like Bragg’s or now their our other brands on the market too. the inclusion of the Mother gives you the full benefit and alkalizing nature of vinegar and their is a sweetness and umami with Apple cider vinegar that gives it a tang and sweetness that definitely White Vinegar(too medicinal) and P.I. Vinegar can be inconsistent in strength. So try it with Cider Vinegar and Cut back a teaspoon or so. to recipe. Every Region(visayan,Illocano, Tagalog) all have their own interpretation of Adobo and even from island to Island and city to city barrio to barrio to house to house even family to family. It becomes a personal signature and a taste all Filipino’s think their version is the Best…LOL! maybe hubris but each person and Ohana will choose and prepare to their acquired taste. some use coconut milk, sugar,,,,(not my family this is Blasphemy. We add propriety spices that go beyond the basic, Shoyu, Vinegar, Pepper corns and Bayleaf. but Those are family secrets…;-) maybe one day I’ll start a blog…
Rasa Malaysia
Hi Glenn, thanks for your comment, so nice to learn so much about this Chicken Adobo dish.
Marcelina Valencia Lazo
That. is so true- I learned from my Vsayan god-mother.,
Anela
Thank you for your comments and your story! I’m going to try it with Braggs this time!
Chel
Just a note that regular soy sauce (Kikkoman, etc) is very different to Filipino soy sauce, and using it makes it taste a bit differently compared to traditional Filipino adobo. Filipino toyo (Datu Puti, Silver Swan, Marca Pina) has a thinner consistency and is saltier.
Rasa Malaysia
Hi Chel, thanks for your great tip! :)
Tabitha
My Mom used to make this all the time growing up, and this recipe is so similar to hers! Thanks for posting!
John Stuart
I cant wait wait to try this…
Tina
This looks outstandingly mouth watering treat.. I am one from a list of Catering companies in Mumbai and I really appreciate this one …
Gayatri Mantra
Looks delicious!!inviting!!
Jessica
Have you ever used bone in chicken breast? My family favors white meat
Rasa Malaysia
You can use chicken breast to make this chicken adobo, yes.
nan kraft
Rasa, You always post good recipes worth trying. Thank you…
Rasa Malaysia
Thanks for your sweet comment on the chicken adobo recipe.
Elisa
I can never copy my dad’s adobo, I’ll try yours to see how close it is. Looking forward to trying your recipe!
irene
please unsubscribe me
Rasa Malaysia
I can’t unsubscribe you, your email address is not in my email database.
Rebecca
My Filipino maid cooked it the Filipino way but I taught her the Chinese way to sauté them well with some oil only then add in some water. After that her Adobo is so yummy, she was so happy !!
andre
I miss this Food .I always ate this food when i was in singapore . also I ate this food in my Filipino Friend .
Moises
Looks yummy!
I will try this someday!
Remy
There are several recipes for adobo. I cook it differently from my mother, my aunts and friends. I use some ingredients they do not use.
I think adobo is a recipe with personal touch. They like mine.
Brian Matuse
I like to add about a Tbsp of good patis or nuoc mam (fish sauce) and about a Tbsp of sugar (brown, if you have it; if you don’t, white sugar works fine). Sometimes, I also like to add a little heat: a seeded finely minced jalapeno or two or 1/4 tsp red pepper flakes, or more to taste.
Food Service Warehouse
Wow, this recipe is much more simple than I thought. I’ve had Chicken Adobo but didn’t realize it was something I could actually cook, I’m very excited!
mickeydownunder
G’day! I LOVE Chicken Adobo, TRUE!
I must admit, I don’t cook a lot of Filipino food, but am KEEN, EAGER and PASSIONATE to do! (and review!)
Cheers!
Joanne
What’s On The List
http://www.whatsonthelist
Maria
This is the recipe I use, except that I add a little bit of sugar. It caramelizes the skin when you broil/fry the chicken.
Jayne
I’ve made this before and we loved it. I have got to try Marvin’s recipe.
laura
cant wait to tryt this…thanks b.
Betty Ann @Mango_Queen
Filipino food rocks in Marvin’s new cookbook The Adobo Road! I have interviewed Marvin for a feature article I wrote and have been an avid follower of his blog. He’s one of the nicest Filipino food bloggers around and I’m so proud of him and his beautiful cookbook! Congrats, Marvin. Thanks for sharing this favorite chicken adobo recipe, Bee!
Kiran @ KiranTarun.com
Looks like a delectable cookbook, Bee. Thanks for sharing!