Filipino Adobo Chicken is a flavorful dish marinated and cooked in a tangy sauce with whole peppercorns. An easy meal the family will love!
Filipino recipes are delicious and underrated since other Asian Recipes are more popular in the United States. But if more people try this Adobo Chicken recipe it would even give the crazy popular Orange Chicken a run for its money in the flavor department, as well as Polynesian-style Loco Moco, and of course the delicious Thai Basil Chicken.
Filipino Adobo Chicken is more than just the casual national dish of the Philippines; this savory chicken dish is a symphony of flavors deeply embedded in the culinary tapestry of the Philippines. “But what is adobo chicken?” you might ask. Originating from the Spanish term “adobar,” which means marinade, this Filipino chicken dish uniquely blends vinegar, soy sauce, garlic, bay leaves, and black peppercorns to create a savory, slightly tangy, and altogether addictive flavor profile. Each ingredient sings its own tune but harmonizes perfectly, resulting in a dish that’s both rich and refreshing.
Whether you’re looking to reminisce about a trip to the Philippines, introduce your family to international flavors, or simply make a hearty and flavorful chicken dish, Filipino Adobo Chicken is a timeless choice that can be enjoyed on any occasion. While the use of vinegar might seem unorthodox to some, it is this ingredient that sets this Filipino Chicken Adobo recipe apart and provides its signature tang.
The method of marinating chicken in vinegar not only imparts flavor but also has historical significance. Before refrigeration was widespread, vinegar served as a preservative, keeping meat fresh in the tropical climate of the Philippines. The peppercorns and bay leaves, on the other hand, add aromatic layers that elevate the dish from simple to sublime.
Yes, 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 vinegary. It isn’t too spicy from pepper, it is in fact completely well-balanced and perfectly served over Easy Wild Rice.
How to Make Filipino Adobo Chicken
This dish is deceptively simple to prepare right in the comfort of your home. With a handful of pantry staples and some patience, you can recreate this Filipino classic and take a delightful culinary trip to the Philippines. Check it out!
- 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 absorb all the flavors of the garlic cloves, soy sauce, vinegar, and pepper. Do not skimp on the marinating time. Marinate overnight if possible.
- Braise the chicken: Transfer chicken pieces to the Dutch oven. Cook the chicken pieces covered first skin side down, then uncovered in the marinade skin side up until it is browned and the chicken adobo sauce is thickened. Cooking times are 30 minutes covered, and 30 minutes uncovered. Garnish the finished dish with green onions and serve hot over white rice!
More Easy Asian Dinners
Frequently Asked Questions
Arguably, unlike Mexican adobo, which is a chili-based marinade paste/seasoning used to flavor meat, Filipino Adobo is a method of cooking involving meat in its marinade of the unique ingredients of vinegar, bay leaf, whole peppercorns, and soy sauce – ingredients not typically found in classic Mexican-style adobo.
Yes, but thighs tend to be juicier and more flavorful. If using breasts, monitor closely to avoid overcooking.
Marinating infuses the chicken with flavors, ensuring a richer taste and tender meat. Even better flavor comes if marinated in the fridge overnight.
Traditional recipes use white vinegar, but apple cider vinegar can be a good substitute for a slightly different flavor profile.
Absolutely! Simmering on the stovetop may require more frequent stirring and checking, but the result will be just as delicious.
Create a free account to Save Recipes
Key Ingredients in Filipino Adobo Chicken
Filipino Adobo Chicken is a timeless dish, reflecting the heart of Filipino culinary traditions. If you’re sourcing these everyday ingredients, the basics like soy and vinegar are likely in your pantry. Either way, you can easily source these simple ingredients from your local grocery store. Check it out!
- 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. It is not recommended to use chicken breasts in this recipe, nor skinless chicken thighs. Chicken drumsticks work great too! Technically boneless chicken thighs will work too but might not be as juicy as the bone-in version.
- Soy Sauce: We 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. Keep in mind that dark soy sauce is more salty and light soy sauce is, ironically, more salty.
- White Vinegar: We 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. Bonus points if you can find fresh bay leaves.
- Garlic Cloves: Garlic is a prominent flavor in this recipe and must be included. It is not recommended to substitute with powdered garlic if possible.
- Black Pepper: 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.
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 it on a sheet pan and place it under the broiler to crisp.
- Reduce the remaining sauce on the sauté setting of the 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 it on a sheet pan and place it under the broiler to crisp.
- Remove the remaining sauce from the slow cooker, and reduce on your stovetop in a small saucepan until thickened.
Can Filipino Adobo Chicken Be Made Ahead of Time?
Yes! This dish’s flavors develop beautifully over time. If you want to prepare it a day ahead, simply follow the cooking instructions and let it cool. Store in an airtight container in the refrigerator. When ready to serve, gently reheat on medium heat on the stovetop until warm. The enhanced flavors from the marination will delight your taste buds even more!
Substitutions in Filipino Adobo Chicken
- Soy Sauce: If sodium is a concern, opt for a low-sodium soy sauce or Tamari for a gluten-free version. Liquid coconut aminos are also a great substitution.
- White Vinegar: Apple cider vinegar or rice vinegar can be used, offering a slightly different but delightful tang.
Variations on Filipino Adobo Chicken
Looking for some more incredible flavor? The beauty of Adobo lies in its versatility. While chicken is popular, you can venture into variations that reflect personal preferences or regional influences.
- Coconut Adobo: Add a can of coconut milk for a creamier, richer sauce; and serve with Coconut Rice.
- Sweet & Spicy Adobo: Toss in a tablespoon of red chili pepper flakes or sliced fresh red chilies for an added kick alongside a tablespoon or two of brown sugar (or white sugar), depending on how your preferred level of sweetness.
- Adobo with Potatoes: Incorporate chunks of potatoes to soak up that delicious sauce, making the dish even heartier.
- Vegetarian Adobo, replace chicken with firm tofu cubes or mushrooms.
How to Serve Filipino Adobo Chicken
For a complete meal, Adobo Chicken pairs wonderfully with white rice, absorbing the flavorsome sauce, and roasted vegetables.
- Rice: Serve with Coconut Rice or Baked Brown Rice (it cooks alongside the chicken in the oven).
- Appetizers: Spring Rolls, Egg Rolls, and Crab Rangoon dipped in Sweet and Sour Sauce.
More Fantastic Vinegar-Based Recipes
How to Store Filipino Adobo Chicken
- Serve: After cooking, it’s best to consume the Adobo Chicken within 2 hours if left at room temperature. Keep covered when not serving.
- Store: In an airtight container, this dish will keep well in the refrigerator for up to 3 days.
- Freeze: You can freeze the cooked Filipino Adobo Chicken in the sauce for up to 2 months. Thaw in the refrigerator and reheat on the stovetop on medium-high heat for best results.
Ingredients
- 6 chicken thighs , bone-in, skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic , crushed
- 1 tablespoon black peppercorns
- 4 bay leaves
Instructions
- Add all the ingredients together in a large bowl and marinade for 4 hours.
- 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.
- Uncover, turn the chicken over and glaze with the sauce. Then cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Photos used in a previous version of this post.
It’s been a few years since I’ve made this. I’m not sure why because it’s such a great recipe. On my list for this week.
Will the chicken taste sour from the vinegar?
i really want to make this.do you use regular soy sauce. some of the comments sid use korean soy sauce.i want to know what you do since it is your recipe and it looks great
Hi, I use regular soy sauce.
I made this and it was delicious. My marinade came out oily after cooking. Have you experienced that? I’m wondering if it’s because I used a cast iron dutch oven and I oiled it first.
i make mine on top of the stove. marinate and cook until the meat almost falls off the bone. good idea?
Better than other Filipino adobo recipes around.
I used a coconut vinegar instead and added a dash of Worcestershire sauce. It turned out really good.
I like the idea of baking the chicken instead of sauteing the garlic in oil.
Thanks for sharing this recipe.
Another home run!! This was an amazing dish. I increased the liquid a bit due to more chicken thighs and I only marinated it for about 3 hours. My sauce didn’t thicken probably due to too many thighs in the pan. It still worked though! I poured the sauce over the rice and ate it with pickled red onions. It was Devine! The skin is almost like candy. It was that good. Yum!
Reduce the liquid a bit then add chicken.
Family loved it. I will be making this frequently. I chopped the leftover meat and adding it to fried rice for dinner tonight.
Even my picky 3 year old loved it!!
Hi there! Married to a Filipino for 35 years & I’m glad people like your version of chicken adobo. You’re right – Filipino food is deeply underrated! Although the chicken doesn’t necessarily need to be marinated (just seared in the pot at the beginning & then combining all the ingredients after), to each their own (if done right, there won’t be any issues with flavour). I usually just purchase a whole chicken & chop it into pieces but also find bone in chicken is best. One thing I’d stress though, is the type of soya sauce! For best results, use Filipino style soya sauce (I use Marca Pina & you can get it anywhere Asian products are sold eg ethnic aisles in grocery stores, Asian grocery stores, Walmart). It’s not the same flavour as say, Chinese soya sauce (there’s many types of soya sauce). It’s got a unique flavour used in a lot of Filipino recipes. It a combo of salty-sweet & provides a deliciously sticky sauce… yum! Regular soya sauce is too salty for this dish (& for other Filipino dishes) & it’s just not the same. Enjoy!!
Yep im filipino also. Marinading is an unnecessary additional step, cook in one pot and eat!
This recipe looks too good , can’t wait to try it
Would it be excessive to marinate overnight?
I haven’t tested it so I couldn’t say for sure, I’m sorry.
Making this for the second time-so delicious! One question. Recipe says “garlic, crushed” but in a photo of marinade it looks like minced. Not a big deal, right?
No, not a huge deal depending on how much you like garlic! 🙂
Could you use sherry vinegar?
This looks so good! Can it be made without the 4 hrs marinating? Need to use my chicken thighs tonight…
Yes, it just won’t have as much flavor. Enjoy!
Looks delish…I’m going to try it. Can I use rice wine vinegar?
Of course! Enjoy!
Your Chicken adobo is Amazing ! Super easy and super delish !! I’ve made others and this is by far is the best! Not my first of your recipes and certainly not my last ! Your site is my go to before any others !!
Thanks for the kind words, Edee.
Winner in our house! Thanks!
Can i use sherry vinegar?
This was excellent. It made me look like a rockstar in the kitchen. I will make this again & again .
So glad I found your site.
Yay!!
Heard a lot about Chicken and Pork Adobo! I’m trying Adobo Chicken tomorrow for lunch. Is it okay to add potatoes (parboiled and cut in half) in the last leg of the cooking? We love potatoes. Thanks.
It might alter the cooking time, but yes you can add them.
I’ve heard so much about Adobo Chicken and finally made it today using your exact recipe and in a crockpot. Absolutely delicious!….and so easy to make. I’ll definitely show off with this dish many more times.
This dish is phenomenal. My kids, husband, and mother all agree, this is the best chicken they ever had. The sauce makes it. People, do not be put off by the vinegar. Something magical happens in the cooking process an turns it into an umami dream. 🙂
I’m so glad to know your family enjoys it so much, Courtney.
This was restaurant quality! Very flavorful. We will definitely make it again!
Thanks for the 5 stars, Stacey.
Can I cook chicken adobo in the IP/crockpot, keep it in the fridge, then broil it when we are ready to eat it? Have a ton of leg quarters so want to meal prep. Thanks!
Sounds like a great idea!
Super delicious! Tho’ I’m not Filipino, I grew up with this dish. I liked the equal parts of vinegar and soy sauce in this recipe and also increased the liquid amount for extra sauce. I cooked it in a crock pot, and my house smelled so good. I forgot to leave pieces whole bc I usually cut up the chicken and PORK into smaller pieces. So good! Totally Keto too if you eat with cauliflower rice!
Sounds perfect!
Nice Adobe but I will add 1\2 teaspoon sesame oil. And a good sprinkle of hot green chili powder you can buy online about 1 teaspoon .. also a splash of real sherry not the garbage they sell for cooking in the baking isle at safeway the sherry adds a little nutty taste…?
The sauce by this recipe does not thicken up, and has a distinct vinegar flavor which upsets the whole dish.
guess ya gotta like vinegar.
Respectfully, you did something wrong. Perhaps didn’t cook long enough? I don’t know, I have made this dish multiple times and the vinegar flavor departs through the cooking process. It breakdown with the soy sauce and creates this incredible flavor. I use a dutch oven but I have cooked it in a slow cooker as well and it worked nicely. I do prefer the dutch oven process though. I feel the flavor and meat come out slightly better that way. Perhaps give it another go!?
So the marinade you use for raw chicken is all put into slow cooker or whatever method you use to cook it.
Yes 🙂
I didn’t “marinate” it ,just put everything in the crockpot and let it cook on low 7 hours – plenty of time to be flavorful.
Do you cook it uncovered in the oven or on the stove?
Covered in the oven for the first 30 minutes then uncover for an additional 30 minutes.
I made this tonight and it was delicious. I used my new dutch oven I got for my birthday and it was perfect for both cooking the dish in the oven and then reducing the sauce a bit more on the stovetop. It was a little on the salty side, but that was to be expected and honestly didn’t detract from our enjoyment of the dish. We will definitely be making this again and, next time, I’ll use lower-sodium soy sauce.
So glad you enjoyed it, Jeanette.
So simple to make and absolutely delicious. Only thing I would do next time put peppercorns in cheesecloth. Not a fan of biting into whole peppercorns.
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.
Using thighs with skin does give the dish more flavor, but happy to hear overall it turned out well for you.
hello, can i put the entire chicken?
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!
Is a dutch oven necessary or can I just bake it in a covered baking dish?
A covered baking dish will work fine. 🙂
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!
So glad you enjoyed it, Lisa.
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?
Love it! Here’s the link for the rice recipe. Enjoy!
https://dinnerthendessert.com/perfect-brown-rice-every-time/
The Duchess of Sussex also has a recipe for Filipino chicken adobo. Just don’t know where to find it now since she is no longer online.
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!
You just made my day, Dave!
Hi i am wanting to try this recipe what would you recommend serving as side dishes?
Really anything would go with this. We love adding roasted vegetables or rice. Enjoy!
Can it be marinated longer? Overnight?
I don’t recommend it because the acid from the vinegar can end up making the chicken tough if left too long.
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.
Yes, I added instructions in the post to use an instant pot. Enjoy!
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
This recipe is written using a dutch oven. 🙂
Enjoy!
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!
So glad it all worked out.
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!!
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.
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.
Tom
Yes, I usually use it for a garnish for the photos. Completely optional. I hope you enjoy it!
So much flavor! Yum
So glad you enjoyed it, Becky!
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.
@Jan Halsey – You are calculating the amount of sodium per this entire meal (serving size says 6), so if you divide the sodium amount you are only looking at 194g per serving. Plus I suspect that is the total amount used in the marinade which you wouldn’t be consuming all of that, either since the chicken is braised in it, not a part of a complete dish.
I haven’t made it yet, but it doesn’t concern me too much.
That looks sooooo flavorful! I can’t wait to try it!
Enjoy!
Thanks for adding directions for making it in the crock pot so I could make it while I was at work!
You’re welcome, Steph!
The flavors in this are incredible!
Thank you, Suzy!
So juicy and flavorful! Great weeknight dinner!
Definitely!
I’ve been looking for a good adobo recipe and this is amazing! This is exactly as I remember it growing up. The only difference for me I added a lemon to the marinade added some potatoes and threw it into a crockpot for 7 hours on low ? my husband loved it! I’m sure we will be making more of this in the near future.
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?
No need to preheat the dutch oven. Enjoy!
I’m excited to make the recipe!
Let me know how it turns out!
Thank you so much for asking… I was wondering the same thing, lol.
Made this in my Dutch oven. The marinade did NOT reduce or thicken. (I’m not a novice cook, either, and I suspect the juices from the chicken added too much liquid.) Any suggestions? Just remove and boil down on stove??