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Tender, juicy Filipino Chicken Adobo in a sticky, tangy, savory glaze. Made with common pantry ingredients, this is the perfect dish for busy days, the depth of flavor will amaze you! Video.
Sometimes simple things are best! That is the case with this classic Filipino dish- simple ingredients that deliver incredible depth of flavor.
What is Chicken Adobo?
Chicken Adobo is the national dish of the Philippines that features tender chicken pieces marinated and braised in a tangy and flavorful sauce. The dish is made by marinating chicken in a delicious mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which then becomes the sticky sauce. Chicken Adobo is often served with rice and makes for a satisfying and comforting meal. The dish has gained worldwide popularity due to its simple yet delicious taste.
Boneless skinless chicken thighs are the best choice for Chicken Adobo. The thighs marinate in a simple vinegar soy marinade along with garlic, peppercorns, and bay leaves. The chicken is browned, and then the marinade is poured back in and simmered until reduced into a delicious syrupy glaze. Savory umami flavor with a delicious tanginess and hint of sweetness.
Watch how to make Chicken Adobo | Video
Table of Contents
WhY you’ll love this!
- Great for Meal Prep! One of the many things we love about this Chicken Adobo is that it makes excellent leftovers, even eaten cold; very convenient to tuck into wraps, tacos, rice bowls or add to salads or sandwiches.
- Easy to make. The whole process takes less than 20 minutes if you don’t include marination time.
- Simple Ingredients! You’ll likely have everything you need, already on hand!
Filipino Chicken Adobo Recipe Ingredients
- Chicken thighs– Thighs are the way to go in this dish. We use skinless and boneless for ease. As they simmer in the marinade, they just get more tender and juicy. You can use bone-in drumsticks and skin-on, bone-in chicken thighs. Yes, you can use chicken breast in a pinch, just be careful to not overcook.
- Vinegar– white vinegar, white wine vinegar, rice wine vinegar and apple cider vinegar all work. The flavor may slightly differ but not in a major way.
- Maple syrup– or use brown sugar, coconut sugar, or something with that caramelly note is good.
- Peppercorns– these are added whole! They soften and disperse flavor while cooking. When you bite into them, they just give a slight spice. Fun!
- Chili pepper– not traditional but gives such a nice balance to the salty, sour, and sweet flavors.
- Soy Sauce– Use low sodium soy sauce or tamari if you prefer or gluten-free liquid aminos.
- See the recipe card below for a full list of ingredients and measurements.
Filipino Chicken Adobo Instructions
STEP TWO– Heat up large skillet or dutch oven with just enough oil to coat the bottom. Drain the chicken, reserving the marinade, brown the chicken in the hot pan about 3 minutes per side over medium-high heat.
STEP THREE– Pour the reserve marinade back into the pan. If using a chili pepper add that in. Simmer the chicken in marinade uncovered until it almost completely reduces, about 15-20 minutes. The chicken will be dark and glazed.
Top with green onions and serve! Leftovers will keep up to 4 days in the fridge in an airtight container and can be reheated in a 350R oven, warmed in the microwave, or heated up in a skillet over medium -low heat.
Chicken Adobo FAQS
Chicken thighs marinated in soy sauce, vinegar, garlic, black pepper and bay leaves. Then it is browned and simmered in the marinade.
Derived from the Spanish word adobar, meaning marinade or pickling sauce, this tangy sauce was first recorded in 1613 when the Spanish first explored the Philippines.
This is where the magic of the chicken thighs comes in; the longer they cook, the more tender they get.
Repurpose leftover Chicken Adobo into tacos, add to salads, wraps or sandwiches.
We are excited for you to try this chicken recipe! Let us know what you think.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Savory and tangy with a hint of sweet, Chicken Adobo is quick and easy to make, and bursting with flavor! Perfect for weeknight dinners.
- 1 1/2 pounds chicken thighs, skinless and boneless
- 1/4 cup white vinegar (see notes)
- 1/4 cup soy sauce
- 6 garlic cloves, crushed or finely minced
- 3 bay leaves
- 1 teaspoons black peppercorns or 1/2 teaspoon coarse ground pepper.
- 1 tablespoons maple syrup or use brown sugar or coconut sugar
- 1 Fresno chili pepper or jalapeño, sliced thin or use pepper flakes
- 2 green onions, sliced for garnish
- In a shallow bowl mix together vinegar, soy sauce, garlic, bay leaves, peppercorns and maple syrup. Add chicken and let marinate for 1-3 hours.
- Drain the chicken, reserving the marinade. Heat up a pan with just enough oil to coat the bottom., brown the chicken in the hot pan about 3 minutes per side.
- Add the reserve marinade back into the pan. If using a chili pepper add that in. Simmer the chicken in marinade uncovered until it almost completely reduces, about 15-20 minutes, more if needed. The chicken will be dark and glazed.
- Serve with green onions.
- Serving Size: 1 large thigh
- Calories: 113
- Sugar: 4.9 g
- Sodium: 475.1 mg
- Fat: 2.5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 9.1 g
- Fiber: 1 g
- Protein: 12.8 g
- Cholesterol: 52.5 mg
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