Go Back
Chicken Adobo Recipe
Annie Graves

Chicken Adobo

Savor the rich, tangy, and savory flavors of Chicken Adobo! A classic Filipino dish made with tender chicken simmered in a soy-vinegar sauce—perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: Filipino
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Adobo
  • 2 lbs 900g bone-in, skin-on chicken thighs or drumsticks
  • 1/3 cup soy sauce
  • 1/3 cup cane vinegar or white vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar optional, for sweetness
  • 6 cloves garlic smashed
  • 3-4 dried bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp vegetable oil for browning
  • 1 small onion sliced (optional)
  • Freshly ground black pepper to taste
  • Cooked white rice for serving
  • Chopped green onions or cilantro optional, for garnish
Substitutions
  • Vegan: Substitute chicken with tofu or tempeh and use vegetable broth instead of water.
  • Low-Sodium: Use low-sodium soy sauce or tamari.
  • Gluten-Free: Use tamari or a gluten-free soy sauce alternative.

Method
 

Marinate the Chicken
  1. In a large bowl, combine the soy sauce, vinegar, water, garlic, bay leaves, and black peppercorns.
  2. Add the chicken pieces, turning to coat them in the marinade.
  3. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Brown the Chicken
  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Remove the chicken from the marinade (reserving the marinade) and brown the chicken pieces on all sides, about 4-5 minutes per side.
  3. Set the chicken aside.
Simmer the Chicken
  1. In the same pot, add the sliced onion (if using) and cook for 3-4 minutes until softened.
  2. Return the browned chicken to the pot along with the reserved marinade and bring the mixture to a simmer.
  3. Lower the heat to medium-low and cover the pot.
  4. Let the chicken simmer for 25-30 minutes, turning occasionally, until the chicken is cooked through and tender.
Reduce the Sauce
  1. Uncover the pot and increase the heat to medium.
  2. Simmer for an additional 10-15 minutes, allowing the sauce to reduce and thicken slightly.
  3. Stir in the brown sugar, if using, to add a touch of sweetness.
  4. Taste and adjust the seasoning with more black pepper or soy sauce if needed.
Serve
  1. Serve the Chicken Adobo hot over cooked white rice, garnished with chopped green onions or cilantro.
  2. Enjoy!

Notes

Nutritional Information (Per Serving - 1 chicken thigh with sauce and rice):

  • Calories: 400-450
  • Carbohydrates: 20g
  • Protein: 25g
  • Fat: 25g
  • Saturated Fat: 6g
  • Sodium: 800mg
  • Sugar: 5g


Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a sweeter adobo, feel free to increase the amount of brown sugar or add a splash of pineapple juice to the marinade.
    • You can experiment with different vinegars—cane vinegar is traditional, but apple cider vinegar or rice vinegar can add a unique twist to the dish.
    • Browning the chicken is optional, but it adds depth to the flavor and texture of the dish, so don’t skip this step if you want a richer adobo.