Authentic Filipino Chicken Adobo

Need more out-of-the-ordinary chicken recipes? Try my pollo guisado, huli huli chicken, and Peruvian chicken next. I love cooking chicken thighs. They’re delicious enough with nothing more than salt and pepper, but with a few more elements, you can make something special. My adobo chicken recipe is precisely that. It’s easy to make, yet the results are juicy, tender chicken pieces infused with a well-balanced glaze.

Why I love this recipe

Hassel-free. This dish doesn’t call for any special ingredients and has a deceptively simple preparation process. A one-pot dish. Once the chicken is marinated, everything simmers in a pot until the chicken falls apart. A fancy weeknight dinner. It only takes me 30 minutes from start to finish, but it looks like I spent all afternoon working on it. Works with other cuts of chicken. Chicken thighs are traditional, but I’ve made this recipe with chicken breasts, chicken drumsticks, and chicken wings, and it never fails to impress.

Ingredients needed

Chicken thighs. I used skin-on, bone-in chicken thighs. If you use boneless thighs (or chicken breasts), just note they’ll cook more quickly. Vinegar. For acidity. Use either apple cider vinegar or white vinegar. Soy sauce. Regular or dark soy sauce will work. Use low-sodium soy sauce or gluten-free coconut aminos if needed. Ginger, garlic cloves, and onion. Essential aromatics. Red chilies. Sliced and seeded. Adjust the number of chilies depending on how spicy you want it. Bay leaves. For flavor and aroma. Brown sugar. Essential for balancing out the other strong flavors in the sauce. Black peppercorns. To give the stew a peppery kick. You can remove them before serving or use freshly grated black pepper instead. Chicken broth. I used store-bought low-sodium broth, but homemade broth also works.

How to make chicken adobo

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Popular in the Philippines, chicken adobo is a dish composed of dark meat chicken braised in a tangy, vinegar and soy-based sauce. Over time, the sauce thickens to a glaze consistency, infusing each bite with savory, sweet, and spicy flavor.

Arman’s recipe tips

Sear the chicken. When I have time, I find browning the chicken first helps create a deeper flavor base and helps crisp up the skin. Don’t skip the marinating step. Five minutes is the bare minimum, but you could marinate the chicken as long as overnight. If you marinate it for over 30 minutes, put it in the fridge. Be patient. Don’t rush the cooking time by keeping it on high heat, lest you scorch the sauce and overcook the chicken. I’m watching you!

Storage instructions

To store: Transfer leftovers to an airtight container and keep in the refrigerator for up to five days.

Add some vegetables. As the sauce simmers, fold in sautéed peppers, mushrooms, or spinach into the stew. Garnish the stew with sliced green onions or fresh cilantro for a pop of color. Serve the adobo with basmati white rice (or cauliflower rice) to soak up the sauce.

To freeze: Store the cooled leftovers in a freezer-safe container for up to three months. Reheating: Reheat the chicken in the microwave or a large skillet over medium heat. Add a splash of water or broth if needed.