21 October 2025
Ultimate Filipino Chicken Adobo (Easy One-Pot Classic)
RecipeShare Test Kitchen
4.9(7 ratings)
Discover the ultimate Filipino Chicken Adobo—tender bone-in chicken braised in soy sauce, vinegar, garlic, and bay leaves. A savory-sweet, tangy dish that’s easy to make in one pot and perfect with rice.
Prep time
15 min
Cook time
50 min
Total time
1 hr 5 min
Servings
8
Chef's Tips
Use bone-in chicken for more flavor.
Let the sauce reduce naturally for best taste.
Serve with plain white rice to soak up the sauce.
Tools Used
Heavy-bottomed SaucepanStirring Spoon
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Ingredients
Ingredients
Servings
8 servings1×
Scale
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Main Ingredients
Instructions
Cooking the Adobo
- 1
Sear the chicken pieces in a heavy-bottomed saucepan until golden.
- 2
Add chopped garlic and sauté briefly without browning.
- 3
Pour in vinegar, soy sauce, water, bay leaf, and black peppercorns. Stir well and bring to a boil.
- 4
Once boiling, reduce heat to low, cover, and simmer for 40–50 minutes, stirring occasionally.
- 5
Cook until the sauce reduces and thickens to your desired consistency.
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Learn More
Everything you want to know about this recipe.
What is Chicken Adobo?
What is Chicken Adobo?
Adobo is a popular Filipino dish made with meat braised in vinegar, soy sauce, bay leaves, peppercorns and garlic.
It is a staple in many Filipino households and can be made with a variety of proteins, usually chicken or pork.
The word adobo came from the Spanish word "adobar," which means "to marinate." The dish is probably indigenous the area but was later named Adobo by the colonizers due to the similarities in the way this dish was prepared.
Ingredients
Ingredients
- 1kg of in-bone chicken pieces
- 2 tablespoons of cooking oil (28 grams)
- 2 tablespoons of chopped garlic (20 grams)
- 118 ml (or 1/2 cup) of cane vinegar
- 118 ml (or 1/2 cup) of soy sauce
- 118 ml (or 1/2 cup) of water
- 1 bay leaf
- 1 tablespoon of brown sugar (14 grams)
- 1 teaspoon of whole black peppercorns
Embarking on the Adobo Adventure
Embarking on the Adobo Adventure
- Begin by heating your heavy-bottomed saucepan over medium-high heat. Add the cooking oil and sear the chicken pieces until golden bits begin to appear. This process imparts a nice color to your chicken and enriches the final flavor.
- Once the chicken is well-seared, introduce the chopped garlic to the pan. Let it sauté for a bit, ensuring it doesn’t brown. The garlic adds a depth of flavor that is characteristic of Filipino Chicken Adobo.
- It's now time to add the cane vinegar, soy sauce, water, bay leaf, and black peppercorns to the pan. Give it a good stir and let the mixture come to a boil. This is where the magic happens, as the vinegar and soy sauce work together to tenderize the chicken and infuse it with a tangy, savory flavor.
- Upon reaching a boil, reduce the heat to low, cover the pan, and allow it to simmer for around 40-50 minutes. Make sure to stir occasionally until the sauce has reduced to a thicker consistency. This slow cooking process allows the flavors to meld together and penetrate the chicken, resulting in a dish that's bursting with taste!
Nutrition Information
Nutrition Information
Given a serving size of around 150 grams, each serving will have:
- Calories: 250
- Carbohydrate Content: 10g
- Cholesterol Content: 70mg
- Fat Content: 15g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 900mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g
Please note that these values are estimates and can vary depending on the specific brands of ingredients used.
Pro Tips for Perfect Adobo Every Time
Pro Tips for Perfect Adobo Every Time
- Use bone-in chicken rather than chicken breast for more flavor. The bones release their natural juices during the cooking process, enriching the sauce with a fuller flavor.
- Give your chicken a good sear. This enhances the flavor and gives the chicken a beautiful golden color.
- Don't rush the simmering process. The slow cooking allows the flavors to meld together and penetrate the chicken.
What Are The Other Proteins That Can Be Used To Make Adobo?
What Are The Other Proteins That Can Be Used To Make Adobo?
Adobo is usually made with chicken or pork. There are versions of this dish that are actually made with both, and it's called Chicken Pork Adobo.
Beef or seafood is not usually used for this dish.
What Do You Serve With Chicken Adobo?
What Do You Serve With Chicken Adobo?
Chicken adobo is best eaten with plain white rice. That's it!
FAQs
FAQs
Can I make this recipe with boneless chicken?
Yes, you can, but using bone-in chicken imparts more flavor to the dish. You also have to watch out for the cooking time especially for chicken breast as these will get tough if overcooked.
What other types of vinegar can I use if I don't have cane vinegar?
White vinegar or apple cider vinegar are both good substitutes for cane vinegar.
Can I use another type of meat in this recipe?
Absolutely! You can experiment with pork, beef, or even fish. Just adjust the cooking time accordingly.
What should I serve with Filipino Chicken Adobo?
Steamed jasmine rice or garlic fried rice pairs perfectly with this dish. For a touch of green, consider a crisp, fresh salad or stir-fried vegetables.
Can I make this recipe spicier?
Of course! Feel free to add some chopped chili peppers or a dash of hot sauce to turn up the heat.
Nutrition Facts
Nutrition Facts
Serving Size: 150g
Calories 25013%
% Reference Intake*
Total Fat 15g21%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 70mg
Sodium 900mg
Total Carbohydrates 10g4%
Dietary Fiber g
Sugars 3g3%
Protein 20g40%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use boneless chicken for adobo?
Yes, you can use boneless chicken thighs or breasts. However, bone-in chicken gives a richer flavour as the bones add depth to the sauce.
What kind of vinegar works best for adobo?
Cane vinegar is traditional, but white vinegar, apple cider vinegar, or rice vinegar also work well. Each adds a slightly different tang.
How do I make the adobo sauce thicker?
Let the sauce simmer uncovered during the last 10–15 minutes until it naturally reduces and thickens. Avoid adding cornstarch—it should thicken on its own.
Can I make adobo ahead of time?
Absolutely! Adobo tastes even better the next day after the flavours have melded. Store it in the fridge for up to 3 days or freeze for longer.
What should I serve with chicken adobo?
Traditionally, it’s served with steamed white rice or garlic fried rice. You can also pair it with sautéed greens or pickled vegetables for balance.
Community Reviews
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4.9
7 ratings
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4
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3
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Sarah T.
· 3 Aug 2025I marinated the chicken overnight—wow, the flavours were next level. The vinegar and soy balance perfectly.
Leo M.
· 12 Apr 2025My go-to adobo recipe! Tried it with pork belly once and it worked just as well. Can’t beat the flavour combo.
Anna K.
· 1 Sept 2024Super easy and foolproof. Next time I’ll double the sauce so I have more to spoon over rice!
Miguel R.
· 8 Jul 2024I made this for my non-Filipino friends and they couldn’t stop raving about it! Served it with garlic rice and a side of steamed greens.
Jen
· 2 Apr 2024Perfectly salty, tangy, and rich! I added a bit more garlic and used apple cider vinegar since I didn’t have cane vinegar—it still turned out great.
Mark P.
· 20 Dec 2023I love how simple and authentic this recipe is. Reminds me of my Lola’s cooking back in Manila. Salamat!
Carla D.
· 15 Oct 2023This was my first time making adobo and it turned out amazing! So flavorful and comforting. Definitely adding this to our weekly dinner rotation.
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