Filipino Chicken Adobo

This Filipino Chicken Adobo is a savory, tangy, and slightly sweet comfort food classic. Made with pantry-friendly ingredients and one-pot cooking, it delivers tender chicken in a glossy sauce that pairs perfectly with rice. A timeless dish that’s quick enough for weeknights yet impressive for guests.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 5 pieces

Course: Dinner, LUNCH, Main Course

Cuisine: Filipino

Calories: 320

Ingredients Method Notes

Ingredients

For the Chicken and Marinade

750 g boneless, skinless chicken thigh fillets about 5–6 pieces
3 cloves garlic finely minced
85 ml soy sauce all-purpose or light
115 ml white vinegar 1/3 cup + 2 tbsp
4 leaves bay leaves fresh or dried

For Cooking

2 tbsp neutral oil vegetable, canola, or peanut (divided use)
3 cloves garlic minced
1 small brown onion finely diced
375 ml water
2 tbsp brown sugar
1 tbsp whole black pepper or 2 tsp cracked black pepper

Method

In a bowl, combine chicken, soy sauce, vinegar, garlic, and bay leaves. Marinate at least 20 minutes, preferably overnight.
Heat 1 tbsp oil in a skillet over medium-high heat. Remove chicken from marinade (reserve liquid) and sear 1 minute per side until golden. Transfer to a plate.
Add remaining oil to skillet. Sauté garlic and onion for 1–2 minutes until fragrant.
Pour in reserved marinade, water, sugar, and black pepper. Stir and bring to a simmer for 5 minutes.
Return chicken to skillet, simmer uncovered 20–25 minutes. Flip chicken halfway through. Sauce should reduce to a glossy glaze.
If sauce is thin, remove chicken and simmer sauce until thickened, then return chicken and coat well. Serve hot over rice.

Notes

For gluten-free, replace soy sauce with tamari. For extra richness, add coconut milk during the simmer. Adjust sugar to taste if you prefer a tangier or sweeter adobo. Chicken thighs are recommended for best flavor and tenderness.