Filipino Chicken Adobo is a classic dish from the Philippines made with tender chicken thighs simmered in a tangy soy and vinegar sauce. It’s easy to cook, full of flavor, and perfect for serving over warm white rice. You don’t need many ingredients, and the result is a comforting meal you’ll want to make again.
Why You’ll Love This Filipino Chicken Adobo
Effortless perfection
From start to finish, this recipe is easy to follow and doesn’t require fancy cooking techniques. You just marinate, sear, simmer, and serve.
Deep flavor with minimal fuss
The magic happens in the sauce: vinegar adds brightness, soy sauce brings depth, garlic and onion layer in rich savor, and sugar hints at sweetness.
Family-approved
Kids and adults love it. It’s comforting, not spicy, with flavors that appeal to everyone.
Great make-ahead dish
It tastes even better the next day after the flavors fully develop. Just reheat gently and serve.
Versatile and dependable
The core of this recipe can be adapted easily to other proteins or vegetables.
Ingredients for Filipino Chicken Adobo
Every ingredient in this adobo recipe plays an important role in building its signature taste:
- ¾ cup rice vinegar
- ¾ cup light or low-sodium soy sauce
- 1 teaspoon whole black peppercorns
- 2½ pounds boneless, skinless chicken thighs
- 2 tablespoons neutral oil (like avocado or canola), divided
- 1 medium yellow onion, thinly sliced
- 5 garlic cloves, thinly sliced or minced
- 3 fresh bay leaves
- 2 teaspoons sugar (omit if using cane vinegar)
- 4 green onions, thinly sliced (for garnish)
- Steamed white rice, for serving
These ingredients create that perfect delicate balance of tangy, salty, and mildly sweet flavors that make Filipino adobo such a standout dish.
How to Make Filipino Chicken Adobo
Follow these clear steps for tender chicken and a sauce packed with flavor:
Marinate the chicken
In a large bowl, whisk together rice vinegar, light soy sauce, and whole peppercorns. Add chicken thighs, making sure they’re coated. Cover and marinate for at least 20 minutes—up to overnight for maximum flavor.
Brown the chicken
Heat 1 tablespoon oil in a wide skillet or pot over high heat. Remove chicken from the marinade, letting excess drip back into the bowl (reserve marinade). Place chicken smooth side down and cook 2–3 minutes until golden-brown. Flip and cook another 2 minutes—just until lightly browned. Remove chicken to a plate.
Sauté onion and garlic
Lower heat to medium-low, add remaining oil. Add sliced onion and garlic. Sauté about 2 minutes until fragrant and garlic is slightly golden. The onion should soften without turning brown.
Build the sauce
Pour in reserved marinade, add bay leaves and sugar. Bring to a rolling boil, scraping up browned bits from the pan bottom. Once boiling, reduce to medium-low and simmer 3–4 minutes to let flavors combine.
Simmer chicken in sauce
Nestle browned chicken thighs smooth-side down into the sauce. Lower heat to a gentle simmer, uncovered. After 10 minutes, flip each piece and spoon sauce over them. Continue simmering another 10–15 minutes, until sauce thickens and chicken is cooked through.
Glaze the chicken
If sauce isn’t thick enough, transfer chicken to a plate and reduce sauce further to a glaze consistency—shiny and coating. Bring chicken back to warm through before serving.
Serve with rice
Place served chicken and spoon sauce over steamed white rice. Garnish with green onions. Encourage passing extra sauce at the table for more flavor.
These steps give you juicy chicken thighs infused with soy‑vinegar magic and a sauce that clings beautifully.
How to Serve Filipino Chicken Adobo
- Classic style
Scoop chicken and sauce over freshly cooked white rice. The rice soaks up every drop of sauce, giving you a perfect combo in every bite. - Family friendly plating
Serve the chicken and rice on a big platter. Let everyone help themselves to extra sauce and sprinkle of green onions. - With simple sides
Add lightly steamed vegetables—like green beans or bok choy—or a crisp salad dressed simply with oil and vinegar. - For a special meal
Serve alongside a fresh cucumber salad dressed with lemon or vinegar for a refreshing contrast. - Make it a spread
Offer other Filipino dishes like boiled vegetables in garlic sauce or quick eggplant stir-fry to complement the rich adobo.
This flexible dish works in casual meals and festive gatherings alike.
Expert Tips for Filipino Chicken Adobo
Make your adobo truly shine with these insider suggestions:
Use bone‑in chicken if you like
Thighs with bone and skin give extra flavor though cooking time will increase. Just be sure to simmer until fully cooked.
Adjust sugar based on vinegar
If your vinegar is sharp, add the full 2 teaspoons sugar. Cane vinegar may let you skip sugar altogether.
Low-sodium soy sauce matters
Saves you from a too-salty result. You can also choose coconut aminos as a soy-free option.
Simmer gently
A rolling boil may toughen chicken. Keep a soft simmer to keep thighs tender.
Let it rest
When you turn off heat, let it sit covered a few minutes before serving—flavors finish settling beautifully.
Make it ahead
Adobo tastes even better the next day. Let it cool before storing in an airtight container in the fridge. Reheat on low, spooning sauce over to freshen.
Custom spices
Try adding a crushed star anise or a slice of fresh ginger to the marinade for more aroma.
Balance the sauce
Taste before serving—adjust with extra soy sauce or vinegar until it fits your flavor preference.
How to Store Filipino Chicken Adobo
- Refrigerator
Cool completely, then place in an airtight container. Keep in fridge up to 4 days. Reheat gently in a pan with a splash of water or broth. - Freezer
Let it cool fully, then freeze in safe bags or containers. Keeps well up to 3 months. Thaw overnight in the fridge. Reheat on low heat until warmed through. - Sauce and chicken separated (optional)
Store sauce and chicken in separate containers to maintain sauce consistency. Combine when reheating.
Variations of Filipino Chicken Adobo
Try these ideas to switch up your favorite adobo:
Mixed protein adobo
Use a mix of chicken and firm tofu for added texture and plant protein.
Spicy adobo
Add crushed red pepper flakes or a diced chili in the sauce for heat.
Coconut adobo
Stir in ¼ cup coconut milk near the end of cooking for a creamy, mild tropical twist.
Vegetable‑packed adobo
Add sliced bell peppers, mushrooms, or eggplant during simmering to make it a one‑pot meal.
Vinegar swap
Use apple cider vinegar in smaller amount (½ cup) in place of rice vinegar—just taste, then adjust sugar.
Instant Pot or slow cooker style
Brown chicken on sauté, then cook on low for 4–5 hours in a slow cooker. Or pressure cook for 10 minutes + natural release for quick weeknight dinner.
These changes let you tailor your adobo to what you have on hand and how adventurous you feel.
FAQ
What makes this dish Filipino Chicken Adobo?
You’ll know it’s authentic because it blends vinegar and soy sauce together with garlic, bay leaves, and pepper. This balance is the heart of Filipino adobo.
Can you use chicken breasts instead of thighs?
You can, but thighs stay juicier. If using breasts, reduce cooking time and watch closely to avoid drying them out.
Do I have to marinate overnight?
Not at all. Even a short 20-minute soak gives great flavor, but overnight makes it taste deeper.
Can I skip sugar?
Yes—if you use cane vinegar, sugar isn’t needed. For sharper vinegar, add a little sugar to temper the taste.
Can I keep leftovers?
Absolutely. Chicken adobo stores well in the fridge for 3–4 days and in the freezer up to 3 months. It often tastes even better the next day.
What to serve with Filipino Chicken Adobo?
White rice is traditional. You can also serve it with steamed veggies or a crisp salad. Leftover chicken can be used in tacos or wraps too.
How can I make the sauce thicker?
Take chicken out and let sauce simmer until it reduces to a thick glaze. Then return chicken and coat well.
Can you make it spicy?
Yes—add chili flakes, fresh chili, or a dash of hot sauce while simmering to give the dish some heat.
Filipino Chicken Adobo
Equipment
- Large Bowl
- Wide Skillet or Pot
Ingredients
- ¾ cup rice vinegar
- ¾ cup light or low-sodium soy sauce
- 1 teaspoon whole black peppercorns
- 2½ pounds boneless, skinless chicken thighs
- 2 tablespoons neutral oil like avocado or canola
- 1 medium yellow onion thinly sliced
- 5 cloves garlic thinly sliced or minced
- 3 fresh bay leaves
- 2 teaspoons sugar omit if using cane vinegar
- Steamed white rice for serving
Instructions
- In a large bowl, whisk together rice vinegar, soy sauce, and peppercorns. Add chicken thighs, coating them well. Cover and marinate for at least 20 minutes, up to overnight.
- Heat 1 tablespoon of oil in a wide skillet over high heat. Remove chicken from marinade, letting excess drip back (reserve marinade). Cook chicken smooth side down for 2-3 minutes until golden brown. Flip and cook for another 2 minutes. Remove chicken to a plate.
- Lower heat to medium-low, add remaining oil, then sauté onion and garlic for about 2 minutes until fragrant and onion softens.
- Pour in reserved marinade, add bay leaves and sugar. Bring to a boil, scraping up browned bits from the pan bottom. Reduce heat and simmer for 3-4 minutes.
- Nestle browned chicken thighs smooth-side down into the sauce. Simmer uncovered for 10 minutes, then flip and spoon sauce over them. Continue simmering for another 10-15 minutes until sauce thickens and chicken is cooked through.
- If sauce isn’t thick enough, remove chicken, reduce sauce to a glaze consistency, then return chicken to warm through.
- Serve chicken with sauce over steamed white rice, garnished with green onions.