Filipino Adobo Chicken

This post may contain affiliate links. Read my disclosure policy.

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.

Filipino recipes are delicious and underrated as Chinese Recipes are more popular in the United States, but if more people had tried this Adobo Chicken recipe it could even give my crazy popular Orange Chicken recipe a run for it’s money in the flavor department.


You may not be entirely familiar with Filipino Chicken Adobo, but I can assure you one bite of this one-pot dutch oven incredible recipe and you will be a fan. Adobo Chicken is a unique Asian recipe compared to most of the Asian braised chicken recipes on the blog (like the Honey Garlic Chicken) because the chicken has no added sweeteners and a half a cup of vinegar along with a full tablespoon of whole black peppercorns.

There are a lot of bold flavors in this chicken adobo recipe. But once the chicken is done marinading and you braise it in the oven you won’t believe how amazing the flavors are. It isn’t too salty, or too strong of vinegar. It isn’t too spicy from pepper, it is in fact completely well balanced and perfect served over Sticky Steamed White Rice.

 How to Make Chicken Adobo

  • Bone in Chicken – This chicken is braised over a long period of time until it is tender, so bone-in skin-on chicken is necessary.
  • Marinate for 4 hours – The time it marinades allows the chicken to absorbs all the flavors of the garlic cloves, soy sauce, vinegar and pepper. Do not skimp on the marinating time.
  • Braise the chicken – Cook the chicken pieces covered first skin side down, then uncovered in the marinade skin side up until it is browned and the adobo sauce is thickened.

Chicken Adobo Recipe

Save Recipes
Create An Account & Save Recipes

Adobo Sauce Ingredients

  • Chicken Thighs – Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on. I do not recommend using chicken breasts in this recipe.
  • Soy Sauce – I use low sodium soy sauce in all recipes as the sodium in regular soy sauce is just too high and the flavors are too salty in recipe testing.
  • White Vinegar – I have tested this adobo recipe with rice vinegar, cane vinegar, apple cider vinegar and white wine vinegar and the classic version with distilled white vinegar is the best option for you to use.
  • Bay Leaf – Do not skip this ingredient and be sure to remove them before serving.
  • Garlic Cloves – Garlic is a prominent flavor in this recipe and must be included. Do not substitute powdered garlic in it’s place.
  • Black Peppercorns – You need a full tablespoon of whole black peppercorns, do not add ground black pepper to this recipe or your palate will be blown out.

Ingredients for Chicken Adobo

What to serve with Adobo Chicken?

We love to serve Baked Brown Rice (it cooks along side the chicken in the oven), Roasted Vegetables and fun dim sum appetizers including Spring Rolls, Egg Rolls and Crab Rangoon dipped in Sweet and Sour Sauce.

Instant Pot Chicken Adobo Recipe

  • Add the marinaded chicken and sauce to your instant pot and set the pressure to high for 15 minutes.
  • Remove the chicken and place on sheet pan and place under broiler to crisp.
  • Reduce remaining sauce on sauté setting of instant pot until reduced by half.

Slow Cooker Chicken Adobo Recipe

  • Add all the ingredients and the chicken skin side up into a large slow cooker and cook on low heat for 6-7 hours.
  • Remove the chicken and place on sheet pan and place under broiler to crisp.
  • Remove remaining sauce from slow cooker, reduce on your stovetop in a small saucepan until thickened.

Pin This

Like this recipe? Save it to your Pinterest board now!




Adobo Chicken

5 from 7 votes
  • Yield: 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Course: Main Dish
  • Cuisine: Filipino
  • Author: Sabrina Snyder
Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.


  • 6 chicken thighs bone-in and skin-on
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 4 cloves garlic crushed
  • 1 tablespoon black peppercorns
  • 4 bay leaves


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add all the ingredients together in a large bowl and marinade for 4 hours.
  2. Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.

  3. Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.

Nutrition Information

Yield: 6 servings, Amount per serving: 270 calories, Calories: 270g, Carbohydrates: 3g, Protein: 21g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 111mg, Sodium: 1168mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 95g, Vitamin C: 0.7g, Calcium: 24g, Iron: 1.4g

All images and text © for Dinner, then Dessert.

Keyword: Adobo Chicken

Filipino Chicken Adobo Recipe

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Asian Food Chicken Recipes Main Course Worldly Foods

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. Easy recipe. Smelled really good. I did use a french oven. My sauce didn’t reduce enough; it was watery. The chicken didn’t have as much flavor as I thought it would although I did use skinless chicken breasts as opposed to thighs with skin. I reduced the sauce on the stove until it became syrupy. I will probably make this again. 0 WW points.

    1. You could definitely use the marinade for a whole chicken, it would be a bit different cooking method but I’m sure it would be delicious! Good luck!

  2. This was so delicious! The sauce was fantastic and I wish I had made some rice to go with it. (I did not see your suggestion to serve it with rice until after I had eaten it) I made it with your brussel sprouts recipe which was also delicious. I will be making both again for sure!

  3. Fabulous! And so easy. And if it is good enough for British royals Prince Harry and Duchess Megan to cook then enough said.

    May I have your recipe for. Baked brown rice?

  4. I have yet to find a recipe of yours that my family didn’t like! I resisted and tried with boneless skinless thighs and these were awesome! You just have a great knack for cooking and I’m so glad I found your site! The sauce tasted great over brown rice. Thanks again!

    1. I don’t recommend it because the acid from the vinegar can end up making the chicken tough if left too long.

  5. I love adobo chicken. I’ve always made it in the crock pot. Do you think this recipe can be done in the instant pot pressure cooker? It would keep our little RV kitchen way cooler being so fast.

  6. Are there cooking directions for a Dutch oven? I don’t have an insta-pot and i really don’t want to use the slow cooker

  7. Excellent flavors! My only change was that dinner plans changed at the last monute, so I removed the chicken from the marinade after 5 hours, and kept the marinade and chicken separately in the refrigerator until today, the re-combined them and baked per your recipe! My other half had seconds and scooped leftovers into a re-heatable dish for tomorrow’s lunch! Thanks, Sabrina!

  8. Fabulous dish! I quadrupled the recipe and served it at a dinner part and was immediately innundated with compliments. However, since no one would leave without the recipe, I was embarrassed by the simplicity of the recipe vs the compliments I received! Definitely a keeper!!

    1. I love when something so simple has such rave reviews!! Thanks so much for coming back to let me know how much everyone enjoyed it.

  9. Hey Sabrina, gonna try this either tonight or tomorrow night for dinner, looks and sounds absolutely delicious. On the picture with the recipe it looks like there are diced green onions added as a garnish but there not in the recipe…is that just something you did for looks? thanks.

  10. This may be healthy, but not for me. That sodium amount is almost my daily limit of 1200mg (recipe saus 1168) and if I had this then another 32 mg and I stop eating for the day. It does sound good tho.

  11. Sounds yummy. Should the dutch oven be preheating along in the oven or just all the ingredients to a cold pan and place in oven?