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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.
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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.
This turned out so well!! Thanks for sharing! loving your site.
This was delicious n easy to make! Thanks for sharing.
Thanks!
This adobo recipe is fantastic. I love the whole peppercorns and bay leaves. Adds a good taste to the Adobo. I really enjoyed the recipe! Thank you!
Thanks!
Delicious! I liked the peppercorn addition.
The best adobo ever!
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.
Hi Matthew, awesome. Thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
Hi Connie, thanks for trying the chicken adobo. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
Yummy, thanks for sharing your tips!
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!
Brown sugar sounds like a great idea, love it. :)
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.
Awesome! Thanks for your feedback.