This Filipino chicken adobo recipe features juicy, tender chicken thighs simmered in soy sauce, vinegar, garlic, and spices. It’s rich, savory, and perfect with rice for a comforting meal.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
Chicken adobo has always been a staple in my home, and honestly, it’s one of those dishes I keep coming back to no matter the season. It’s comforting, incredibly flavorful, and surprisingly easy to make with pantry ingredients. Whether it’s a busy weekday dinner or a relaxed Sunday lunch, this dish never fails to impress my family and it makes the whole house smell amazing.
I love how versatile adobo is. You can make a big batch for gatherings, holidays like fiestas or Noche Buena, or even just meal prep for the week. What makes this version special is how tender and juicy the chicken turns out, thanks to the slow simmer in a tangy, garlicky soy-vinegar sauce. Plus, I’ve kept things gluten-free and simple, so anyone can enjoy it without fuss.
If you’ve never tried making adobo at home, this is the perfect recipe to start with. It uses boneless, skin-on chicken thighs for rich flavor and just the right amount of fat. Pair it with slow cooker rice, ripe tomatoes, and spring onions, and you’ve got a complete meal that is comfort food from the Philippines at its best.
Ingredients
- Skin-on and bone-in chicken thighs – Adds rich flavor and tenderness, while the skin helps lock in moisture during cooking.
- Apple cider vinegar – Gives Filipino adobo its signature tangy taste and helps tenderize the meat.
- Gluten-free soy sauce (Tamari) – Provides savory umami depth while keeping the dish gluten-free.
- Minced fresh garlic – Infuses the sauce with bold, aromatic flavor.
- Dried bay leaf – Adds a subtle herbal note that enhances the overall depth of the dish.
- Whole peppercorns – Offers a mild spicy kick and distinct aroma without overpowering the sauce.
- Brown sugar (or alternative) – Balances out the acidity of the vinegar with a touch of sweetness.
- Granulated garlic – Boosts the garlic flavor in the seasoning of the chicken before marinating.
- Kosher salt – Enhances the overall flavor of the chicken and sauce.
- Ground black pepper – Adds a hint of heat and complements the garlic and soy sauce.
- Water – Helps mellow out the intensity of the vinegar and soy sauce for a well-rounded sauce.
- Olive oil – Used for searing to create a golden crust and deepen the flavor of the chicken.
Garnish and Side:
- Chopped spring onions (scallions) – Add freshness and a pop of color to the finished dish.
- Fresh ripe tomatoes – Brings a juicy, refreshing contrast to the savory adobo.
- Hot plain rice or Adobo fried rice – The perfect base to soak up the flavorful sauce.
Scroll down to the recipe card for quantities used.
Instructions
I like to begin by patting the chicken thighs dry on all sides with paper towels. This will remove any excess moisture.
Season both sides with granulated garlic, salt, and black pepper.
After at least 15 minutes, marinate seasoned chicken in peppercorns, bay leaf, and gluten-free soy sauce. Set aside for at least 20 minutes at room temperature.
Heat skillet with oil over low-medium heat (248°F / 120°C). Add marinated chicken (skin side down) without the marinade. Set aside the marinade for later.
Sear both sides of chicken thighs, about 2 to 3 minutes on each side and then transfer to a paper-lined plate.
Using the same pan, remove the excess oil. Then pour the reserved soy sauce with dried bay leaf and whole peppercorns.
Add the garlic, water, apple cider vinegar, and brown sugar. Bring to a boil (248°F / 120°C) and do not stir.
Once the soy-vinegar mixture is boiling, add the chicken, skin side up.
Cover the pan and allow the mixture to continue to braise for 3 to 5 minutes, then bring it to a simmer for 30 to 40 minutes, turning chicken twice.
Turn off the heat once the braised chicken is tender and fully cooked with an internal temperature of 165°F.
Transfer the chicken and the remaining adobo sauce (about ¼ cup or less) to a serving plate. Serve with hot white rice (or Adobo fried rice), fresh ripe tomatoes, and garnish with spring onions.
Hint: Avoid stirring the vinegar-soy mixture while it's boiling. This helps keep the vinegar’s tangy flavor balanced and prevents it from tasting too sharp or harsh.
Variations
Here are some easy ways to customize this Filipino chicken adobo recipe:
- Add coconut milk – For a creamier, richer version, stir in some coconut milk after cooking for a Filipino regional twist called adobong gata.
- Use boneless chicken or different cuts – Swap in boneless thighs or even drumsticks and wings for easier eating or to feed a crowd.
- Make it spicier – Add sliced red chilies or a dash of chili flakes for guests who enjoy a little heat.
- Sweeten it more or less – Adjust the amount of brown sugar (or low-carb sweetener) depending on whether you prefer a sweeter or tangier sauce.
- Add hard-boiled eggs – Toss in peeled eggs during the last 10 minutes of cooking for extra protein and a heartier meal.
- Incorporate vegetables – Add potatoes, mushrooms, or even bok choy while simmering for a one-pan dish with more texture and nutrition.
- Use a different vinegar – While apple cider vinegar is milder, cane vinegar or rice vinegar can be used for a more traditional taste. White vinegar is also an option.
Tips
Top tip: Let the chicken rest in the marinade at room temperature before cooking—it helps the flavors penetrate and keeps the meat juicy.
Here are some more helpful tips for making this chicken adobo recipe:
- Pat the chicken dry before seasoning to ensure a good sear and prevent excess moisture in the pan.
- Don’t skip searing the chicken skin-side down first—this builds flavor and texture in the final dish.
- Use a wide, heavy-bottomed skillet or pan to help the chicken cook evenly and the sauce reduce properly.
- Turn the chicken a couple of times during simmering to ensure each piece absorbs the sauce evenly.
- Use a meat thermometer to confirm the chicken is cooked through—it should reach 165°F internally.
- Let the sauce reduce if it’s too thin before serving for a richer, more intense flavor.
If you have leftovers, adobo fried rice is a delicious option!
Serving suggestions
Filipino chicken adobo is best enjoyed with a generous serving of hot, steamed rice. The rice soaks up the flavorful, tangy-sweet sauce beautifully and balances the richness of the chicken. You can also pair it with garlic fried rice (sinangag).
For freshness and contrast, serve with a side of sliced ripe tomatoes or a simple green bean tomato salad. The cool, crisp vegetables lighten up the dish and provide a refreshing break between bites. A sprinkle of chopped spring onions or scallions also adds color and a mild onion flavor that complements the savory sauce.
If you're preparing a full Filipino cuisine spread, this dish goes perfectly with pancit bihon guisado which is packed with veggies and flavor. Round out the meal with a classic dessert like sweet and creamy leche flan.
Storage
To store chicken adobo, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for up to 2 months.
To reheat, simply warm it in a saucepan over low to medium heat until the chicken is heated through and the sauce begins to simmer gently. You can add a splash of water if the sauce has thickened too much in the fridge. You can also microwave individual portions in a microwave-safe dish, heating in 30-second intervals and stirring in between until hot.
FAQs
Yes, you can use boneless chicken breasts or thigh fillets, but bone-in chicken adds more flavor and keeps the meat tender during cooking. If using boneless, reduce the cooking time slightly.
I use gluten-free soy sauce, like Tamari, instead of regular soy sauce. This ensures the recipe remains gluten-free without compromising flavor.
Yes, you can easily add vegetables such as potatoes, carrots, or even mushrooms during the simmering process. These vegetables will absorb the savory sauce and add more texture to the dish.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Filipino Chicken Adobo
Ingredients
- 2 pieces skin-on and bone-in chicken thighs
- ½ cup apple cider vinegar
- ¼ cup gluten-free soy sauce I used Tamari
- 1 tablespoon minced fresh garlic about 6 cloves
- 1 piece dried bay leaf
- 1 teaspoon whole peppercorns
- 1 teaspoon brown sugar use brown sugar alternative for keto/low-carb
- ¼ teaspoon granulated garlic
- generous pinch of kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup water
- olive oil for searing the chicken, about ¼ cup
GARNISH AND SIDE:
- chopped spring onions or green onions/scallions
- fresh ripe tomatoes
- hot plain white rice or Adobo fried rice omit for low-carb/keto
Instructions
- Pat dry chicken thighs on all sides.
- Season both sides with granulated garlic, salt, and black pepper.
- After at least 15 minutes, marinate seasoned chicken thighs in peppercorns, bay leaf, and gluten-free soy sauce. Set aside for at least 20 minutes at room temperature.
- Heat skillet with oil over low-medium heat (248°F / 120°C). Add marinated chicken thighs (skin side down) without the marinade. Set aside the marinade for later.
- Sear both sides of chicken thighs, about 2 to 3 minutes on each side and then transfer to a paper-lined plate.
- Using the same pan, remove the excess oil. Then pour the reserved soy sauce with dried bay leaf and whole peppercorns.
- Add the garlic, water, apple cider vinegar, and brown sugar. Bring to a boil (248°F / 120°C) and do not stir.
- Once the soy-vinegar mixture is boiling, add the seared chicken thighs, skin side up.
- Cover the pan and allow the mixture to continue to boil for 3 to 5 minutes, then bring it to a simmer for 30 to 40 minutes, turning chicken thighs twice.
- Turn off the heat once the chicken thighs are tender and fully cooked with an internal temperature of 165°F.
- Transfer the chicken thighs and the remaining adobo sauce (about ¼ cup or less) to a serving plate. Serve with hot piping white rice (or Adobo fried rice), fresh ripe tomatoes, and garnish with spring onions.
Comments
No Comments