Name: Chicken Adobo Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 pounds chicken thighs (boneless, skinless – fat trimmed); 4 cloves garlic (minced); 1/3 cup soy sauce; 1/3 cup white vinegar; 2 teaspoons black peppercorns (coarsely ground, if desired); 2 dried bay leaves (use fresh if you can); 2 tablespoons vegetable oil (divided); 1 medium onion (diced); 1 spicy chili (chopped (optional, for spicy version)); 3 garlic cloves (minced); 1 cup water; 2 teaspoons brown sugar; For Serving. White rice (sliced green onions, chili flakes)

This Filipino chicken adobo recipe is easy to make with marinated chicken thighs seared then simmered in a flavorful brown sauce, huge on flavor.

Looking for an easy chicken recipe that doesn't keep you locked in the kitchen? That is also big on flavor?

This is a recipe you'll need in your recipe box. It's Chicken Adobo, and it just might become one of your new go-to recipes.

What is Chicken Adobo?

Chicken Adobo is a dish from the Philippines of chicken that is marinated, seared in a pan, then simmered in its own marinade.

The marinade typically consists of soy sauce, vinegar, garlic, black peppercorns, and bay leaf.

When making Filipino chicken adobo, you'll first marinate the chicken, which later becomes a thick and flavorful adobo sauce as you simmer the chicken with it.

It's a simple dish to make, using few ingredients and pantry staples. You can quickly and easily get your chicken marinating in the morning, then whip the dish together in very little time later that evening.

It is not traditionally a spicy dish, though it definitely delivers on those bold flavors we all enjoy, and it's easy to spice it up if you'd like to with hot chilies or pepper flakes.

I hope you love this dish as much as we do.

Let's talk about how to make Chicken Adobo, shall we?

Filipino Chicken Adobo Ingredients

FOR THE CHICKEN ADOBO SAUCE/MARINADE
Chicken Thighs. Use boneless and skinless. It is best to use chicken thighs in this recipe for their fat content. Chicken breast is not recommended, though they will work.
Garlic.
Soy Sauce.
White Vinegar. Use your favorite. Options include rice vinegar, cane vinegar, or plain white vinegar.
Black Peppercorns. Or use coarsely ground black pepper.
Bay Leaves. I used dried bay leaves, but you can use fresh.
FOR COOKING
Vegetable Oil.
Onion.
Spicy Chili Pepper. Optional, for a spicy kick, though not traditional.
Garlic.
Water.
Brown Sugar. You can use honey as a substitute.
For Serving. White rice sliced green onions, chili flakes

How to Make Filipino Chicken Adobo - the Recipe Method

Make the Adobo Sauce and Marinate the Chicken. Add the chicken to a large bowl. Whisk together the marinade ingredients, then pour over the chicken.

Marinating chicken to make Chicken Adobo

Cover and marinate the chicken at least 30 minutes, or overnight for more flavor penetration.

Heat the Pan. Heat 1 tablespoon oil in a large skillet or pan to medium-high heat.

Sear the Chicken. Remove each piece of chicken from the marinade, letting excess marinade drip back into the bowl. Reserve the marinade.

Sear the chicken in the hot pan 2 minutes per side. Remove the chicken and set onto a plate. Set aside.

Cook the Onions, Peppers, and Garlic. Heat 1 tablespoon oil in the hot pan and add the onion and peppers (if using). Cook for 3-4 minutes to soften.

Add the garlic and cook 1 minute, stirring.

Cooking down peppers and onions in a pan to make Chicken Adobo

Adobo Sauce. Add the reserved marinade, water, brown sugar and bay leaves. Stir.

Simmer the Chicken. Tuck the chicken pieces into the pan and sauce. Bring to a boil, then reduce heat. Simmer, uncovered, for 20 minutes, or until the chicken is cooked through and the adobo sauce thickens to a syrupy glaze.

Simmering Chicken Adobo in a pan with vegetables and adobo sauce

Cooking time can vary depending on the size of your chicken thighs.

Baste several times during cooking, if desired. If needed, remove the chicken and cook the sauce longer until properly reduced, then add chicken to warm through.

Serve It Up! Serve with rice and garnish. Enjoy!

Boom! Done! Your chicken adobo is ready to serve. So easy to make, isn't it? This is definitely an easy recipe to put together, and so delicious!

Recipe Tips & Notes

I like serving my chicken adobo over rice with a simple garnish, but try it with noodles as a variation. It's delicious this way!
Use bone-in chicken thighs, or combination chicken legs and thighs, if desired. You'll get even more flavor with chicken on the bone.
Consider other proteins for this dish, such as fish, shrimp, pork, tofu, or vegetables as a variation of the meal.

Storage

This recipe will last up to 5 days in the refrigerator in a sealed container. When you want to enjoy it again, gently warm it in a hot pan.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy this chicken adobo recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.