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Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Adobo is a perfect dinner for the entire family.
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 chicken recipe 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 To 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.
Frequently Asked Questions
This adobo recipe is 332 calories per serving.
What To Serve With Chicken Adobo
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Adobo
Ingredients
- 1/4 cup soy sauce
- 1/2 cup white Filipino cane vinegar, or distilled white vinegar
- 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. Nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat. Then, cover and simmer over low heat for 20 minutes. Turn the chicken over, cover again, and simmer for an additional 10 minutes.
- Uncover the pan and increase the heat to high, bringing the sauce back to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it reduces by half and thickens slightly, about 5–7 minutes.
- Serve the chicken with steamed white rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes!!
Hi Linda, thanks so much, I appreciate your support. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Oh goodie! Thank you!
Marisa, please don’t post my comment. I did not proofread it before I posted. I’ll post again with no errors.
So yummy! I added in a tablespoon of pickling spice and served it over some garlic cauliflower rice.
Jada, sounds absolutely delicious. Thanks for trying my chicken adobo recipe, please try more: https://rasamalaysia.com/recipe-index-gallery/
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!
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!
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 :)
Thanks Marisa. :)
Wonderful ?
Thanks!
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.
This looks sooo good! I’m looking forward to trying it.
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!
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 ..
So good. This is my go-to adobo recipe.
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.??