Filipino Chicken Adobo

Filipino Chicken Adobo is a savory and tangy national favorite made by simmering chicken in a mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns. This one-pot dish is known for its rich flavor, ease of preparation, and irresistible aroma.

Why You’ll Love This Recipe

• Uses simple, pantry-staple ingredients
• Deep, savory-tangy flavor that’s unique and satisfying
• One-pot cooking with minimal cleanup
• Easy to customize and adapt to taste
• Tastes even better the next day

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in chicken thighs and/or drumsticks
• Soy sauce
• Vinegar (white, cane, or apple cider)
• Garlic, crushed
• Bay leaves
• Whole peppercorns
• Water or chicken broth
• Optional: brown sugar or palm sugar
• Optional: onion, potatoes, or hard-boiled eggs for variation

directions

this recipe

1. Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl or pot. Marinate for at least 1 hour or overnight.
2. Remove chicken from marinade and set aside marinade.
3. Heat oil in a pot and brown chicken pieces on all sides.
4. Pour in the reserved marinade and water or broth. Bring to a boil.
5. Lower heat, cover, and simmer for 25–30 minutes or until chicken is tender.
6. Uncover and simmer an additional 10–15 minutes to reduce and thicken the sauce.
7. Serve hot over steamed rice with plenty of sauce.

Servings and timing

• Serves: 4
• Prep time: 10 minutes (plus optional marinating time)
• Cook time: 40 minutes
• Total time: 50 minutes

Variations

• Adobo sa Gata: Add coconut milk for a creamy version
• Dry Adobo: Simmer uncovered until sauce fully reduces to a glaze
• White Adobo: Omit soy sauce and use vinegar and fish sauce
• Sweet Adobo: Add a tablespoon of sugar for a hint of sweetness
• With Veggies: Add potatoes or onions for extra body and flavor

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stovetop or in the microwave
• Freeze for up to 2 months; thaw overnight before reheating

FAQs

What cut of chicken is best for adobo?

Bone-in, skin-on thighs and drumsticks are ideal for flavor and tenderness.

Can I use boneless chicken?

Yes, but adjust cooking time to prevent overcooking.

Is it necessary to marinate the chicken?

Marinating enhances flavor but is optional if you’re short on time.

Can I make it in a slow cooker?

Yes, cook on low for 6–8 hours; reduce sauce afterward if needed.

What type of vinegar should I use?

White vinegar is classic, but cane, apple cider, or rice vinegar also work well.

Can I add vegetables?

Yes—potatoes, carrots, and onions are popular additions.

Is this dish spicy?

Not traditionally, but you can add chilies for heat if desired.

What’s the best rice to serve with adobo?

Steamed jasmine or white rice is perfect to soak up the flavorful sauce.

Can I make it ahead of time?

Yes, and it’s even more delicious the next day.

Does it freeze well?

Yes, it freezes beautifully—store sauce and chicken together or separately.

Conclusion

Filipino Chicken Adobo is a comforting, flavor-packed dish that brings together the best of Filipino home cooking. With its balance of tangy, savory, and garlicky flavors, it’s easy to see why this simple one-pot meal is beloved around the world. Serve it with steamed rice and enjoy a truly satisfying and memorable meal.

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