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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.
We had this yesterday for dinner, it tasted delicious and is very easy to make, no overkill on ingredients. Simple, very tasty and budget friendly, we’ll certainly have this again. Thanks for posting it.
Hi Stephanie, thanks for trying my recipe. Please check out more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I can’t wait to try this recipe for my kids this weekend. They love pretty much anything chicken and I have run out of chicken ideas!! Thank you for sharing it.
Hi. Where can I buy Filipino cane vinegar in KL?
I am not sure. I live in the USA.
Hi Charisse, there are Filipino shops at Kotaraya Shopping Complex, KL where you can buy soy sauce, cane vinegar and other Filipino ingredients.
Hi! I chanced upon your page in Pinterest. We also add ginger or atsuete oil (made from atsuete seeds fried in canola oil or olive oil). I wanted to share that in Silay City, Negros Occidental, Philippines, there is an annual adobo festival. From what I know, it’s actually Chicken Pork Adobo.(CPA) and not just chicken unless one is avoiding pork. The fat from the pork makes it tastier. Here is the link to the write up about the 19th Adobo Festival last Nov. 3-11, 2018 -> https://www.sunstar.com.ph/article/1759516.
Hi Karen, thanks for letting me know. Chicken Pork Adobo sounds delicious. I will have to try it. :)
Hi. Made this with chicken. Sooo delish. I was wondering if I can make this w/pork?
Yes, with pork belly!!
Hello, I’m of Filipino descent (5th gen). I had many Adobo’s before, but I was wondering where did it all started. What was the Original Adobo? During my research the most common adobo with Soy sauce was part of the Chinese influence. But this incudes the Hindu influence in Adobo sa Dilaw — yellow adobo sometimes they call it Curry chicken, also the Spanish influence in Adobo sa Pula — Red Adobo when red achiote paste from Mexico was added and lastly the European addition which added Balsamic vinegar and rosemary to the list of ingredients. While different sections and regions of the Philippines added their own touch like coconut milk (which I use – to pay homage to my descendants from the visayan region of the PI) some add tomatoes, Pineapples… and the list goes on. But, the Original Adobo called white adobo was very simple: Vinegar, water, Bay leaf, peppercorns & garlic and ginger (well maybe not ginger & garlic) and salt…. Just thought I add this comment in.
Hi Ricardo, thanks for your comment and information about adobo.
I made this today (I never had Chicken Adobo before) and it was delicious! After I cooked the chicken top and bottom, I removed the chicken to put in broiler for 5 minutes while I reduced the sauce. It was excellent! Thank you for this very easy version of this recipe!
Hi Diane, thanks for trying this chicken adobo recipe. :)
Instead of fresh garlic, can I use frozen crushed garlic? Also, can apple cider vinegar be substituted for distilled white vinegar? Thanks.
Yes, but why would you use frozen garlic?
I use frozen garlic (which are in cubes; 1 cube = 1 clove garlic), in case I don’t have fresh available. Thanks!
Wow this is crazy good. I’d never had adobo before but thought I’d give it a shot. It is so good I was drinking the sauce with a spoon after dinner. This will become a regular dish. For the record I added about one TBSP of sugar to the sauce, and broiled the chicken at the end to crisp it up.
Thank you very much for the recipe. I followed all the directions closely and it turned out amazing. I only added a few fresh and slices pepper (medium hot) at the last few minutes. It is the best chiken I have tasted that is cooked by me.
Sarah S