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chicken adobo recipe

Classic Filipino Chicken Adobo

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5 from 1 review

This family favorite chicken adobo recipe is to die for! No marinating required, this tender chicken is tangy, savory, and sweet and has just the perfect balance of flavors. There is a reason why this dish is arguably the most popular Filipino dish out there. Some might even say it is the national dish of the Philippines.

  • Total Time: 30 minutes
  • Yield: 4-6 1x



8-10 skinless chicken thighs

1/2 cup of water or chicken stock

1/2 cup cane vinegar (sub for white vinegar or apple cider vinegar)

1/3 cup low-sodium soy sauce

2 tbsp brown sugar (optional)

6 garlic cloves

1 tbsp black peppercorns

4 bay leaves

avocado oil for searing the chicken

salt and pepper


  1. Add some oil to a pan. Brown the chicken on both sides. Lightly salt and pepper on both sides. Remove the chicken pieces once browned.
  2. Remove excess oil. I like to use paper towels.
  3. Add the garlic and black peppercorns. Saute for a minute until it is fragrant.
  4. Add the rest of the ingredients (soy sauce, vinegar, water, sugar, and bay leaves) and add back the chicken.
  5. Let it come to a boil, and turn the heat down to a low-medium simmer. Cover with lid.
  6. Cook for 20 minutes on a low simmer.
  7. Open the lid and turn the heat up to medium-high heat to let the braising liquid reduce to your desired consistency for 5 minutes.
  8. Serve and enjoy!


*Remove the chicken skin for a healthier meal. I do not like the texture of chicken skin when it's not crispy. 
*No need to marinade as the chicken is braised. 

  • Author: Carmen
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Category: asian
  • Method: braising
  • Cuisine: asian