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.
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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.
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 63 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
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
Instructions
- Place 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.
- Uncover 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.
Notes
Watch the cooking video on this page for step-by-step guide.
While the sauce is reducing, you may 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.
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.
Recipe Source: The Adobo Road Cookbook.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 63Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 623mgCarbohydrates 2gFiber 0gSugar 0gProtein 6g
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matthew
Turned out great, I upped the recipe for six thighs to 1/2cup vin and soy. Also added some jalapeno to the mix. Very good and def recommend the broiling at end.
Rasa Malaysia
Hi Matthew, awesome. Thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Connie Davies
This was delicious. I did two pots, one with added brown sugar and one without. Both were great, but my family all agreed we liked the main brown sugar free recipe the best. It smelled amazing while it cooked and even my picky kids loved it. It is going to be a staple at our house for sure.
Rasa Malaysia
Hi Connie, thanks for trying the chicken adobo. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Lee
I prefer it less tangy because my family recipe was using 1/2 cup soy sauce and 1/4 cup apple cider vinegar. I just had another version at a Filipino picnic and their only change was adding some Sprite and pineapple juice and marinated overnight. Just as delicious.
Rasa Malaysia
Yummy, thanks for sharing your tips!
Ana
This is so good and easy to make. Best Adobo I’ve made! I I added 1 tbsp of brown sugar and turned out perfect!
Rasa Malaysia
Brown sugar sounds like a great idea, love it. :)
JR
I have found that equal amounts of vinegar and soy sauce makes this taste like the adobo I knew growing up. The other way tasted too vinegary. For a package of 5-6 thighs, I use 1 cup each of vinegar and soy sauce and it turns iut oerfect every time.
Rasa Malaysia
Awesome! Thanks for your feedback.