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Filipino Adobo Chicken – Quick and Delicious Dinner

ByElena Elliott Updated on

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Filipino Adobo Chicken is one of those meals that makes me super excited about dinnertime. The moment I start cooking, the kitchen fills with the rich, savory aroma of soy sauce, vinegar, garlic, and spices, and I just know we’re in for something delicious. It’s a dish that tastes like it came straight from a bustling food market—tender, slightly tangy, and absolutely irresistible.

A dish of cooked chicken thighs in a savory brown sauce, garnished with chopped green onions, served in a white skillet.

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What makes this recipe even better? It’s surprisingly easy to make. With just a handful of simple ingredients and minimal prep, you can have a bold, comforting meal that feels like a special treat—but is totally doable for a weeknight dinner. Serve it with stovetop-cooked basmati rice and quick Asian cucumber salad for a delicious meal. My whole family absolutely loves it, and I know yours will too!

📝 Recipe Ingredients & Notes

The secret to a great chicken adobo marinade is the perfect balance of flavors. The soy sauce and vinegar marinade creates a deep, rich taste that makes this dish stand out in Filipino cuisine. Here’s what we will need:

A variety of ingredients for cooking Filipino adobo chicken arranged on a white surface. Items include raw chicken thighs, diced onions, vinegar, soy sauce, minced garlic, olive oil, bay leaves, black peppercorns, and sugar in labeled bowls and cups.
  • Boneless, Skinless Chicken Thighs: While you’re free to use any chicken cut, my preferred choice is boneless, skinless chicken thighs. They are juicy, perfect for marinating, and cook very quickly.
  • Soy Sauce: If needed, you can substitute with tamari for a gluten-free version.
  • White Vinegar: Or apple cider vinegar will work too.
  • Bay Leaves: Bay leaves are a classic Filipino ingredient, offering a mild herbal aroma. It’s a very small addition that makes a huge difference, so be sure to include it.

See the full recipe ingredients in the recipe card below 👇

👩‍🍳 How To Make It

Raw chicken pieces marinated in a brown sauce with a bay leaf on top, placed in a clear glass bowl on a light-colored surface. A potted plant is partially visible in the background.

Step 1: Marinate the Chicken
Combine soy sauce, white vinegar, minced garlic, black peppercorns, and bay leaves in a large bowl. Add the boneless, skinless chicken thighs to the marinade, making sure they are well-coated. Cover the bowl, and let the chicken marinate in the refrigerator for 30 minutes.

Seven pieces of browned chicken are cooking in a frying pan on the stove. They are arranged closely together, with visible grill marks, and surrounded by cooking juices.

Step 2: Brown the Chicken
Heat some olive oil in a large frying pan or Dutch oven over medium heat. Remove the chicken from the marinade and pat it dry with paper towels. Reserve the adobo marinade for later. Carefully add the chicken pieces to the hot pan and fry for 3-4 minutes on each side until golden brown. Once browned, set the chicken aside. Do not wash the pan, as you want to keep all the delicious fond (crust) in the pan.

Chopped garlic and onions are sautéing in a frying pan, turning golden brown. The pan shows some oil and fond at the bottom, indicating the cooking process. The setting is a stovetop kitchen.

Step 3: Sauté Onion and Garlic
Add a splash of olive oil to the same pan. Toss in the finely chopped onion and minced garlic, and sauté for about 2-3 minutes, until softened and fragrant.

Chicken thighs cooking in a pan with a rich adobo sauce. The chicken is golden-brown and coated in a savory glaze. The dish appears to be simmering, with visible oil and spices in the liquid.

Step 4: Simmer the Chicken in the Sauce. Return the browned chicken to the pan, along with the reserved marinade, and bring the mixture to a simmer. Let it cook uncovered for 15 minutes or until the chicken is very tender and the sauce has thickened a little.

Serve and Enjoy
Your adobo chicken is ready! Serve it with cooked rice, or for a low-carb option, cauliflower rice. Garnish with spring onions and enjoy!

A plate of white rice topped with braised adobo chicken, garnished with chopped green onions. Sliced cucumbers are arranged on the side. A bunch of fresh green onions is in the background.
A plate of rice topped with braised adobo chicken thighs and garnished with chopped green onions. Slices of fresh cucumber are arranged on the side. The dish is served on a round, rimmed white plate.

Filipino adobo chicken recipe

Elena Elliott
Filipino Adobo Chicken is one of the most iconic dishes in Filipino cuisine. This easy chicken adobo recipe is made by slow-simmering chicken thighs in a savory and tangy soy sauce and vinegar marinade. The result? Tender, juicy chicken with a rich, caramelized sauce that tastes like it came straight from a traditional Filipino kitchen.
5 from 1 vote

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Print Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Marinating time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine asian
Servings 4 serves
Calories 475 kcal

Ingredients
  

Adobo Chicken Marinade:

  • 6 chicken thighs skinless boneless chicken thighs
  • 3 garlic cloves minced or finely chopped
  • ⅓ cup soy sauce I use Tamari, which is gluten-free
  • ⅓ cup white vinegar
  • 3 dry bay leaves
  • ½ teaspoons whole black peppercorns
  • 2 teaspoons raw sugar

Adobo Chicken

  • 2 tablespoons extra virgin olive oil
  • 1 small onion finely chopped (I actually used the white parts of the spring onions)
  • 2 garlic cloves minced
  • Spring onions and basmati rice to serve

Instructions
 

  • In a medium-sized bowl, combine soy sauce, white vinegar, minced garlic, and bay leaves. Add the chicken thighs and mix well to ensure each piece is evenly coated with the marinade. Let the chicken marinate for 30 minutes.
    6 chicken thighs, 3 garlic cloves, ⅓ cup soy sauce, ⅓ cup white vinegar, 3 dry bay leaves, ½ teaspoons whole black peppercorns, 2 teaspoons raw sugar
  • Remove the chicken from the marinade and pat it dry with paper towels. Keep the marinade aside for later use.
  • Heat olive oil in a frying pan over medium heat. Add the chicken pieces and cook for 3 to 4 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
    2 tablespoons extra virgin olive oil
  • Add 1 tablespoon of olive oil to the pan. Sauté the chopped onions and garlic for 1-2 minutes until fragrant and softened.
    1 small onion, 2 garlic cloves minced
  • Return the browned chicken to the pan along with the reserved marinade. Bring to a simmer and cook for 15 minutes or until the chicken is very tender and the sauce has thickened slightly.
  • If the sauce hasn’t thickened to your liking, remove the chicken and simmer the sauce on its own for a few more minutes until it thickens. Once thickened, return the chicken to the pan and stir well to coat the chicken in the delicious sauce.

Video

Notes

Marinate Time: For best results, marinate the chicken for no more than 2 hours. The vinegar can break down the chicken and affect its texture if left for longer.
Chicken Cuts: You can use any chicken cut (bone-in or skinless), but make sure to adjust the cooking time accordingly. Bone-in chicken will take longer to cook than boneless cuts.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or chicken stock if the sauce has thickened too much.
Calories: 475kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 166mgSodium: 1216mgPotassium: 452mgFiber: 1gSugar: 4gVitamin A: 141IUVitamin C: 3mgCalcium: 37mgIron: 2mg

Please note that the nutritional information provided is an estimate and may vary based on specific ingredient brands, portion sizes, and preparation methods.

DID YOU MAKE THIS RECIPE? Let us know how it was and tag us on social @aisforappleau

How to Store Adobo Chicken:

If you happen to have leftovers (though I’m sure you won’t!), here’s how to store and enjoy them again:

  • Refrigerating: Store leftover adobo chicken in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: When reheating, add a splash of water or chicken stock to loosen up the sauce if it has thickened too much. Reheat gently on the stove or in the microwave.
  • Freezing: You can also freeze the chicken in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the fridge overnight before reheating.

Have you tried this Filipino Adobo Chicken? I’d love to know how it turned out for you! Leave a comment below and let me know your thoughts or any personal twists you added to the recipe. Don’t forget to share your photo on social media and tag me @aisforappleau — I can’t wait to see your delicious creations! Enjoy!

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5 Comments

    1. Hi Paisley, thank you so much for letting me know! Silly mistake 🙂
      And glad to hear you like the recipe! Elena

      Reply

  3. Thank you so much for this fabulous recipe, which I made last evening. I wouldn’t change anything. Soooo tasty.

    Reply
5 from 1 vote

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