Filipino Chicken Adobo Recipe

One thing is sure: Filipino chicken does not skip out on flavor. According to The Spruce Eats, this tradition has been around for ages and adobo is simply the method of marinating meat in a blend of spices and sauces to lock in tons of flavor. In this case, the flavor has a little bit of a tang to it. Chicken adobo is basically the national dish of the Philippines, and there's a good reason why people make it over and over again ... because it's delicious!

Recipe developer Ting Dalton of Cook Simply came up with this fantastic recipe that would be great for a family meal or a get-together with friends. "This is such a quick and easy meal — but what you get is deliciously tender chicken with crispy skin and a tangy, salty sauce that is incredibly moreish," Dalton raves. "It was such a hit with my family; they asked for it again and again." It's always great to find a family-favorite recipe that doesn't skip out on flavor!

Gather the ingredients for this Filipino chicken adobo recipe

This recipe requires several spices that add an excellent adobo flavor. All in all, you will need bone-in chicken thighs, white vinegar, low-sodium soy sauce, garlic, bay leaves, black peppercorns, brown sugar, green onions, and vegetable oil.

Make the sauce and marinate the chicken

Take out a large bowl and begin to make your marinade. Just add the vinegar, soy sauce, garlic, peppercorns, bay leaves, and brown sugar to the bowl and mix.

Then, toss in the chicken thighs, ensuring that each piece gets a nice coating of the marinade. Let it sit in the sauce bath for 15 minutes, allowing all the flavors to soak in. "What is so great is that you don't need to marinate the meat for too long, as the flavors have such a depth — which is why I like to add lots of garlic cloves and the distinctive aromatics of the bay leaves," Dalton shares.

Cook the chicken

Once the chicken finishes marinating, grab a large skillet and place it on your stove. To cook, turn the heat to medium and add a splash of oil. Let the oil warm, and then shake the excess marinade off the chicken before adding it to the skillet. Brown both sides of the chicken thighs in the skillet, which should take about 5 minutes.

Add the marinade and simmer

After you brown the chicken thighs, add the remaining marinade to the skillet and bring the mixture to a boil. Once you see bubbles reach the surface, turn the heat to a simmer and let it cook for 10 more minutes.

Flip the chicken thighs and then simmer again while occasionally stirring until the sauce reduces by half. Then, let it thicken for another 10 minutes."The sauce will thicken; try not to put the heat on too high when you're reducing the sauce, as you don't want it to [burn]. If you're unsure if the chicken is cooked, stick a thermometer in the thighs, and it should read 165 F," Dalton notes. "If it still needs longer, cover and cook further, adding a splash of water if needed."

Serve and enjoy

Remove the chicken from the skillet and serve with plain white rice. You can also sprinkle green onions over the top to add more flavor. If you'd like, you could also serve the chicken with another side like veggies.

Not sure if you will have much left since this stuff is so good, but if you do, don't sweat it. "You can save any leftovers and keep them in the refrigerator for up to three days or freeze them for up to three months," Dalton notes.

Filipino Chicken Adobo Recipe
4.6 from 82 ratings
If you want chicken that packs a flavor punch, you can't go wrong with this Filipino adobo chicken recipe.
Prep Time
Cook Time
filipino chicken adobo in bowl
Total time: 35 minutes
  • ¾ cup white vinegar
  • ½ cup low-sodium soy sauce
  • 8 cloves garlic, minced
  • ½ teaspoon black peppercorns
  • 3 bay leaves
  • 1 tablespoon brown sugar
  • 8 skin-on, bone-in chicken thighs
  • 1 tablespoon vegetable oil
  • 3 green onions, thinly sliced
Optional Ingredients
  • white rice, for serving
  1. In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves, and brown sugar.
  2. Add the chicken and toss to coat. Leave to marinate for 15 minutes.
  3. In a large skillet over medium heat, add in the vegetable oil. Shake the chicken so excess marinade comes off and add to the pan.
  4. Brown the chicken thighs on both sides, about 5 minutes.
  5. Add the remaining marinade to the skillet and bring to a boil. Lower the heat and simmer for 10 minutes.
  6. Flip the chicken thighs. Simmer, stirring occasionally, until the sauce has reduced by half and thickens for another 10 minutes.
  7. Serve the chicken thighs sprinkled with green onions, and optionally with rice.
Calories per Serving 934
Total Fat 67.8 g
Saturated Fat 17.7 g
Trans Fat 0.4 g
Cholesterol 378.3 mg
Total Carbohydrates 8.4 g
Dietary Fiber 0.9 g
Total Sugars 2.7 g
Sodium 1,464.0 mg
Protein 67.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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