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Filipino Chicken Adobo
Chicken adobo or adobong manok is one of the most well known Filipino dishes. Chicken thighs and drumsticks are simmered in a tangy sauce made from soy sauce and vinegar with plenty of garlic.
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Adobo refers to the Filipino cooking technique of marinating meat in a tangy, savory sauce before braising it to perfection. The sauce balances sour, sweet, and salty flavors, and can be left brothy for a saucy version or simmered down into a sticky glaze. Chicken adobo is even better the next day, as the flavors deepen and meld, making it a perfect make-ahead dish.
As with any beloved classic, there are countless variations of Filipino chicken adobo – some add coconut milk for richness, others layer in extra aromatics. As the national dish of the Philippines, every family has its own take. This recipe highlights a pared-down, classic version that’s simple, comforting, and weeknight-friendly. You can also swap the chicken for other proteins, letting the umami-rich sauce do the heavy lifting. If this recipe hits the spot, you’ll definitely enjoy these braised lemongrass chicken thighs or these braised garlic gochujang chicken wings.
Why You’ll Love This Recipe
- Bold, balanced flavor. The tangy sauce clings to the chicken, creating layers of flavor in every bite.
- Quick and easy. With just a few pantry staples, you’ll have dinner on the table in under an hour.
What is Filipino adobo sauce made of?
- soy sauce
- sugar
- garlic
- black peppercorns
- bay leaves
- vinegar
What you need to make this recipe
- Soy sauce – I use low-sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
- Palm sugar – While palm sugar is considered traditional in chicken adobo, light brown sugar can also be used.
- Garlic – Smashed whole cloves of garlic are added to this recipe to add garlicky flavor to the sauce which complements the soy and vinegar.
- Black peppercorns – Rather than ground black pepper, whole peppercorns are used to flavor the sauce and are strained out before serving.
- Canola oil – Canola oil or vegetable oil are neutral oils. Meaning, it doesn’t have its own flavor. As a result it doesn’t overpower the other flavors in this dish.
- Chicken – I use a combination of bone-in, skin-on chicken thighs as well as skin-on chicken drumsticks in a traditional version of this recipe. Just chicken thighs or a broken down whole chicken can be used instead. I recommend using skin-on chicken because it adds lots of flavor to the recipe. Other proteins can be used in place of chicken in this recipe in the adobo style.
- Bay leaves – Aromatic whole bay leaves are added whole to add depth of flavor and removed before serving.
- White vinegar – Cane vinegar is traditionally used in Filipino adobo though it can be difficult to find at more places. White vinegar is an easy, accessible swap. Cooking mellows the pungent flavor of the vinegar, but the acidity helps to flavor the meat of the chicken.
- Green onion – I garnish the chicken adobo with thinly sliced green onions to add a bit of color to the chicken.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Swap the chicken for another protein in this recipe like fish or pork.
- Substitute other cuts of chicken like chicken breasts or boneless, skinless chicken thighs in this recipe.
What to Serve with Filipino Chicken Adobo
Ready in under an hour with just a handful of ingredients, this Filipino chicken adobo is best served with fluffy white rice to soak up the flavorful sauce. You can also add sautéed vegetables or a side of pickled veggies to balance the rich flavors.
How to make this recipe
- Make the adobo sauce. In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns.
- Marinate the chicken. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.
- Sear the chicken. Heat a 7-quart (6.6L) Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes.
- Cook the chicken. Flip the chicken pieces then pour the marinade into the pot as well as the bay leaves and bring to a simmer. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through.
- Reduce the sauce. Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Increase the heat so the mixture is at a boil if needed. Return the chicken to the sauce and top with green onions.
- Serve. To serve, add rice to bowl and top with chicken. Spoon the sauce over the top.
How to Reheat Chicken adobo
Store any leftovers refrigerated in a sealed airtight container. To reheat chicken adobo I recommend simply reheating in the microwave in increments of 30 seconds until heated.
FAQ – Frequently asked Questions
Is Filipino adobo the same as Mexican adobo?
No! They are two entirely different dishes. Mexican adobo is a thick sauce made from chilies and spices while Filipino adobo is a thin vinegary soy based sauce.
What’s the best way to reheat chicken adobo?
Store any leftovers refrigerated in a sealed airtight container. To reheat chicken adobo I recommend simply reheating in the microwave in increments of 30 seconds until heated.
Do I need to marinate the chicken first?
While a quick marinade enhances flavor, you can skip it if you’re short on time. Cooking the chicken directly in the sauce still produces a delicious result.
Can you make Filipino adobo with another protein other than chicken?
Yes! Try swapping the chicken for another protein like fish or pork. The cooking time will have to be adjusted accordingly.
What is the best thing to serve with chicken adobo?
This Filipino chicken adobo is best served with fluffy white rice to soak up the flavorful sauce. You can also add sautéed vegetables or a side of pickled veggies to balance the rich flavors.
If you enjoy this recipe give these other chicken recipes a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Filipino Chicken Adobo
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Ingredients:
- ½ cup reduced-sodium soy sauce
- 1 tablespoon palm sugar (or light brown sugar)
- 10 cloves garlic, smashed
- ¼ teaspoon black peppercorns
- 2 tablespoons canola oil
- 6 bone-in, skin-on chicken thighs (about 2½ -3 pounds)
- 4 skin-on chicken drumsticks (about 1½ pounds)
- 5 bay leaves
- ¾ cup distilled white vinegar or cane vinegar
- 1 green onion, thinly sliced
Instructions:
- In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.
- Heat a 7-quart Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes.
- Flip the chicken then pour the marinade into the pot as well as the bay leaves and simmer for 15 minutes. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through, about 20 to 25 minutes.
- Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Return the chicken to the sauce and top with green onions.
- Serve the chicken over rice. Spoon the sauce over the top.
Nutrition:
Calories: 604kcal | Carbohydrates: 7g | Protein: 49g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1356mg | Potassium: 644mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg
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I love this recipe, thank you!
Yay! I love hearing that! Thanks so much for sharing!
This is the very best Chicken Adobo recipe!
I’m so happy you enjoyed the recipe!! Thanks so much for sharing Mary!
Loved it ! Thanks for sharing 👍😁
So happy to hear it! Thanks for sharing!