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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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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.
Only comment would be why would you cover it while boiling when we know the acidity of the vinegar will remain if you cover, mix or added anything in between while the vinegar is reducing? I would follow the recipe but not cover it and maybe add some water so in the first 20 minutes, it will not dry up. Don’t touch it until the vinegar is reduced. If you mix it, added an ingredient or cover it, the vinegar taste will never go away no matter how much you boil it off.
I decided to go Caribbean style on this and added coconut milk and sprinkle of thyme and also had it with Rice and Peas..,,,delicious!
Delicious recipe (and I’ve tried dozens of adobo recipes). Curious. In your notes regarding broiling the chicken you mention using ground black pepper instead of whole peppercorns. Is there an issue with broiling and whole pepper?
No issue.
Might be the best bone-in chicken adobo recipe I have used so far. Easy, flavorful, and packs a lovely crunch from broiling. I doubled the soy sauce but not the vinegar. This was so good I’ll double the entire recipe next time :)
This is so delicious and I also heard from people that Chicken Adobo is one of the best dishes in Philippines. I hope I can eat one sooner.
It was good, I used 1/2 cup distilled w v. My son wants me to use little v and more soy sauce next time.
It was good, I used 1/2 cup distilled w v. My son wants me to use little v and more soy sauce next time.
Adobo is one of of my favorite. I cook it with ketchup. Last night, i tried your recipe. My kids love the taste. Thanks
It was very good, but I think brown sugar would be a great addition. I’ll try that next time.
I have made more complicated adobos but this simplified version tasted great with some jasmin rice with some added butter in rice.
Yummy!