Chicken Adobo Recipe

Why You’ll Love Chicken Adobo Recipe

I love how simple ingredients come together to create such bold flavor. The marinade does most of the work, and the slow simmer transforms the chicken into something melt-in-the-mouth delicious. I also appreciate how flexible it is—I can adjust the tanginess, the sauce level, or even the sweetness to suit my taste. Plus, it pairs perfectly with rice, making it a complete and satisfying meal.

ingredients

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

1 kg skinless chicken thigh fillets, sliced in half
6 garlic cloves, peeled and minced
90 ml reduced sodium soy sauce
4 tbsp rice vinegar or white vinegar
4 bay leaves
2 tbsp oil (I like to use avocado oil)
240 ml water
1 tbsp light brown sugar
2 tsp peppercorns, lightly bashed
boiled or fried rice
5 spring onions, shredded
marinated cucumber
tomato and onion salad

directions

I start by placing the chicken in a bowl with garlic, soy sauce, vinegar, and bay leaves, then mix everything well to coat. I cover and let it marinate for about 1 hour, or longer in the fridge if I have time.

Next, I heat oil in a large frying pan. I remove the chicken from the marinade (keeping the marinade aside) and place the chicken into the pan without overlapping. I fry it for about 2 minutes on each side until lightly browned.

I then pour in the reserved marinade along with water, sugar, and peppercorns, stirring everything together.

I let the mixture simmer for 25–30 minutes, turning the chicken halfway through. I notice that after 30 minutes, the sauce thickens into a glaze that coats the chicken nicely. If I want more sauce, I simmer for a slightly shorter time and add a splash of water at the end.

I taste the sauce and sometimes add a little extra vinegar if I want more tang.

Finally, I turn off the heat and serve the chicken over rice, topped with shredded spring onions.

Servings and timing

This recipe makes 4 servings.
Prep and marinating time takes about 1 hour, and cooking takes around 35–45 minutes, so I usually plan for about 1 hour 45 minutes in total.

Variations

I sometimes swap chicken thighs for drumsticks or even pork for a more traditional variation. When I want a richer flavor, I add a splash of coconut milk. For a slightly sweeter version, I increase the brown sugar a bit. I also like adding boiled eggs toward the end so they soak up the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it on the stove over low heat, adding a splash of water if the sauce has thickened too much. I find that the flavors deepen even more the next day.

FAQs

Can I marinate the chicken overnight?

I often marinate it overnight when I want deeper flavor, and it turns out even better.

Can I use bone-in chicken?

I sometimes use bone-in pieces, and I just extend the cooking time slightly to ensure it cooks through.

What type of vinegar works best?

I usually use rice vinegar for a milder taste, but white vinegar gives a sharper, more traditional tang.

Can I make this dish less salty?

I reduce the soy sauce or use low-sodium versions, and I balance it with a bit more water if needed.

What should I serve with Chicken Adobo?

I always serve it with rice, but I also like adding marinated cucumber or a fresh tomato and onion salad on the side.

Conclusion

I find Chicken Adobo to be one of those recipes that never fails—it’s simple, flavorful, and incredibly satisfying. Once I make it, I keep coming back to it because it delivers bold taste with minimal effort every time.