Authentic Filipino Chicken Adobo Recipe

I’ve made this dish so many times now, and yet it always feels special. Chicken adobo was a staple growing up — rich, tangy, salty, and full of comfort. I remember how the smell of simmering soy sauce and vinegar would fill the house and signal that something cozy was coming to the table.

This recipe is my go-to when I want something bold in flavor but super low on effort. It’s simple, delicious, and always hits the spot — especially served over a warm bed of jasmine rice. If you’ve never made adobo at home before, don’t worry — I’ll walk you through every step I use in my own kitchen.

Prep Time:

10 minutes

Cook Time:

45 minutes

Total Time:

55 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to whip up this flavorful, comforting Filipino chicken adobo. Every ingredient plays a role in creating the balance of salty, tangy, savory, and slightly sweet that makes this dish so iconic.

• 1½ pounds bone-in chicken thighs or drumsticks (with skin) – These cuts are juicy and stay tender when braised
• ¾ cup low sodium soy sauce – Adds rich umami and color without over-salting
• ⅓ cup white distilled vinegar (or cane or coconut vinegar) – Delivers the signature tanginess and acts as a natural preservative
• ½ cup water – Balances the intensity of the vinegar and soy sauce
• 4–5 cloves fresh garlic, minced – Brings in that earthy depth
• 1 small onion, chopped – Softens into the sauce and adds a hint of sweetness
• 6 whole dried bay leaves – Lend a subtle, fragrant herbal layer
• 1 tablespoon whole black peppercorns – Provide mild heat and traditional bite
• 1 tablespoon brown sugar (optional, but recommended) – Rounds out the flavors with just a touch of sweetness
• 2½ tablespoons avocado oil (or any high-heat oil) – Used for searing the chicken and locking in moisture
• Optional: cornstarch slurry (¾ tablespoon cornstarch + 1 tablespoon cold water) – To thicken the sauce if you prefer a glaze-like texture

Equipment:

Organizing your tools ahead of time makes the cooking process so much smoother. Here’s what I use and why:

• Large braiser pan with lid – For searing and slow simmering all in one pan
• Mixing bowl – To combine the vinegar-soy sauce mixture or marinate the chicken
• Measuring cups and spoons – Accuracy matters with bold flavors
• Tongs – For flipping the chicken cleanly without splashing
• Mixing spoon – For stirring the sauce and scraping the pan base
• Cutting board – To prep your garlic, onion, and chicken
• Chef’s knife – A sharp knife makes prep faster and cleaner
• Platter – To rest the chicken while the sauce reduces

Instructions:

Let’s break it down step-by-step so you can nail this on your first try.

Step 1: Marinate the chicken (optional)
In a bowl, mix soy sauce and minced garlic. Coat the chicken well and let it rest in the fridge for 1–2 hours. This helps deepen the flavor, but it’s optional — the recipe still works beautifully without this step.

Step 2: Sear the chicken
Heat oil in your braiser over medium-high heat. Place chicken skin-side down and let it sear undisturbed until golden brown. Flip and sear the other side briefly.

Step 3: Add aromatics
Add chopped onions and any extra garlic not used in the marinade. Sauté for 1–2 minutes until slightly softened.

Step 4: Pour in sauce ingredients
Add bay leaves and peppercorns. In a small bowl, combine soy sauce, vinegar, water, and brown sugar. Pour over the chicken.

Step 5: Simmer and braise
Turn the heat to low and cover tightly with the lid. Let everything simmer gently for 30 minutes. Then flip the chicken and cook another 10–15 minutes with the lid still on.

Step 6: Reduce the sauce
Remove the chicken and set it aside on a platter. Turn the heat up and let the sauce bubble uncovered for 8 minutes until it reduces slightly. Add cornstarch slurry now if you prefer a thicker consistency.

Step 7: Finish and serve
Return the chicken to the pan and spoon sauce over the top. Let it rest for 2 minutes. Serve hot with plenty of rice and your favorite sides.

Notes:

Marinating enhances flavor, but is totally optional if you’re short on time. Always use a tight-fitting lid for braising so the chicken stays moist. If the sauce tastes too salty after reducing, add a splash of water. For a lighter version, skim any extra oil before serving.

Variations I’ve Tried and Loved:

Looking to switch things up? Here are a few ideas I’ve tested that still stay true to adobo’s soul.

• Adobo sa gata: Add coconut milk for a creamy version
• Spicy twist: Stir in chili flakes or fresh bird’s eye chili during simmering
• Tofu or pork version: Use the same method with firm tofu or pork belly
• Hard-boiled eggs: Add them in during the last 10 minutes to soak in the sauce
• Boneless chicken: Works well, just reduce cooking time and watch carefully for overcooking

(If you enjoy bold, smoky flavors, be sure to try our delicious Tandoori Chicken recipe for your next meal. )

How I Like to Serve It:

This dish is made for a plate of freshly steamed jasmine rice. I also love pairing it with sautéed baby bok choy or a side of atchara (Filipino pickled papaya). For gatherings, I’ll add garlic fried rice and a simple tomato-onion salad to round out the table.

Make Ahead and Storage Tips:

You can marinate the chicken 24 hours in advance for deeper flavor. Leftovers keep in the fridge for 3–4 days in a sealed container. This dish also freezes well — just thaw and gently reheat on the stovetop or microwave. The sauce tastes even better the next day.

Nutrition:

Calories: ~458 per serving
Protein: 29g
Fat: 33g
Carbohydrates: 11g
Sodium: 1837mg
Values are estimated and will vary based on brands and adjustments.

Authentic Filipino Chicken Adobo Recipe

I’ve made this dish so many times now, and yet it always feels special. Chicken adobo was a staple growing up — rich, tangy, salty, and full of comfort. I remember how the smell of simmering soy sauce and vinegar would fill the house and signal that something cozy was coming to the table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian, Filipino

Calories: 458

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds bone-in chicken thighs or drumsticks with skin – These cuts are juicy and stay tender when braised
• ¾ cup low sodium soy sauce – Adds rich umami and color without over-salting
• ⅓ cup white distilled vinegar or cane or coconut vinegar – Delivers the signature tanginess and acts as a natural preservative
• ½ cup water – Balances the intensity of the vinegar and soy sauce
• 4 –5 cloves fresh garlic minced – Brings in that earthy depth
• 1 small onion chopped – Softens into the sauce and adds a hint of sweetness
• 6 whole dried bay leaves – Lend a subtle fragrant herbal layer
• 1 tablespoon whole black peppercorns – Provide mild heat and traditional bite
• 1 tablespoon brown sugar optional, but recommended – Rounds out the flavors with just a touch of sweetness
• 2½ tablespoons avocado oil or any high-heat oil – Used for searing the chicken and locking in moisture
• Optional: cornstarch slurry ¾ tablespoon cornstarch + 1 tablespoon cold water – To thicken the sauce if you prefer a glaze-like texture

Equipment

• Large braiser pan with lid
• Mixing bowl
• Measuring cups and spoons
• Tongs
• Mixing spoon
• Cutting board 
• Chef’s knife 
• Platter 

Method

 

1. In a bowl, mix soy sauce and minced garlic. Coat the chicken well and let it rest in the fridge for 1–2 hours. This helps deepen the flavor, but it’s optional — the recipe still works beautifully without this step.
2. Heat oil in your braiser over medium-high heat. Place chicken skin-side down and let it sear undisturbed until golden brown. Flip and sear the other side briefly.
3. Add chopped onions and any extra garlic not used in the marinade. Sauté for 1–2 minutes until slightly softened.
4. Add bay leaves and peppercorns. In a small bowl, combine soy sauce, vinegar, water, and brown sugar. Pour over the chicken.
5. Turn the heat to low and cover tightly with the lid. Let everything simmer gently for 30 minutes. Then flip the chicken and cook another 10–15 minutes with the lid still on.
6. Remove the chicken and set it aside on a platter. Turn the heat up and let the sauce bubble uncovered for 8 minutes until it reduces slightly. Add cornstarch slurry now if you prefer a thicker consistency.
7. Return the chicken to the pan and spoon sauce over the top. Let it rest for 2 minutes. Serve hot with plenty of rice and your favorite sides.

Notes

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

Always use a tight-fitting lid for braising so the chicken stays moist. 4

If the sauce tastes too salty after reducing, add a splash of water.

For a lighter version, skim any extra oil before serving.

Frequently Asked Questions

Can I use chicken breast instead of thighs or drumsticks?

Yes, but avoid simmering them too long. Sear separately and add them back in at the end to prevent drying out.

Do I have to marinate the chicken?

No. Marination helps, but bone-in chicken has enough flavor to skip it and still turn out delicious.

Can I make this spicy?

Definitely. Add a few chopped chilies or hot sauce during simmering to give it a kick.

What’s the best vinegar to use?

Cane vinegar or coconut vinegar are most traditional, but white distilled vinegar works well too.