Chicken adobo is chicken cooked in vinegar, soy sauce, garlic, and peppercorns. It's one of the most common Filipino dishes because it uses simple ingredients and cooks in one pot.
This recipe uses bone-in chicken thighs so the meat stays juicy. I'll show you how I brown the chicken first, then use the right amount of soy sauce and vinegar so the sauce comes out right - not too salty or too sour.
Serve it with steamed rice or garlic fried rice. If you have leftovers, they're great for adobo fried rice the next day.
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What is Chicken Adobo?
Chicken adobo (adobong manok) is chicken braised in soy sauce, vinegar, garlic, and peppercorns until the meat is tender and the sauce is flavorful.
Adobo is often called the national dish, but every family makes it differently. Some versions include coconut milk, vegetables, or hard-boiled eggs.
Others like it saucy, while some cook it down until the chicken is coated. Every household makes it a little differently - and that's what makes adobo special.
Ingredients You'll Need
Notes and Substitutions
- Chicken thighs: I like using bone-in chicken thighs because they stay juicy. You can also use drumsticks or whole chicken legs - both work great for adobo.
- Soy sauce: I use regular soy sauce for flavor, then add a small amount of dark soy sauce for color. Dark soy sauce is thicker and slightly sweet, and it makes the adobo darker - you only need a little. Some brands are saltier than others, so start with less and add more as you go.
- Vinegar: I use cane vinegar or coconut vinegar, but apple cider vinegar, rice vinegar, or regular white vinegar also work. Different vinegars taste a little different, so adjust the amount until it tastes right to you.
How to Make Chicken Adobo (Step-by-Step)
Step 1: Prepare the chicken
Trim off any extra fat from 6 chicken thighs so the sauce doesn't turn greasy. Then lightly season both sides with salt.
Step 2: Sear the chicken
Heat a little oil in a pan or pot over medium-high heat. Place the chicken skin-side down and don't move it until the skin turns golden brown and lifts easily from the pan.
Flip the chicken and brown the other side for about half that time. You're just browning the chicken here - it doesn't need to be fully cooked yet. Transfer to a plate.
Step 3: Sauté the aromatics
If there's a lot of oil left in the pan, wipe most of it out with a paper towel. Add 1 tablespoon julienned or minced ginger and sauté until lightly browned.
Then, add 8 garlic cloves (crushed or smashed) and 1 medium onion (finely chopped) and cook until everything softens.
Step 4: Combine ingredients
Return the chicken to the pan, then add:
- ⅓ cup soy sauce
- 1 tablespoon dark soy sauce
- ⅔ cup vinegar
- ½ cup water (more as needed)
- 2 tablespoons sugar
- whole or cracked peppercorns (to taste)
- 2 bay leaves
Stir them to combine the ingredients.
Step 5: Simmer
Once the mixture starts to boil, lower the heat to medium. Cover and simmer for about 30 minutes or until the chicken is tender.
Step 6: Taste and adjust
By now, the chicken should be tender and the sauce slightly thicker.
Spoon the sauce over the chicken, then turn off the heat. If the sauce looks too thick or dry, add a little water.
Taste and adjust if needed.
Serve it with a side of steamed white rice, sinangag, or even java rice. If you like, you can add some sliced scallions and fried garlic/shallots on top.
Enjoy your homemade chicken adobo! Don't forget, you can turn your leftovers into chicken flakes or use is to make adobo fried rice.
Storage & Make-Ahead
Chicken adobo keeps well in the fridge for up to 3-4 days in an airtight container. You can also make it a day ahead - many people think it tastes even better the next day.
To reheat, warm it on the stove over low heat or in the microwave until heated through. Add a small amount of water if the sauce looks thick.
Recipe FAQs
Chicken adobo tastes savory with a slight sour taste from the vinegar. It's garlicky and full of flavor. It's not spicy unless you add chilies.
A good chicken adobo starts with browned chicken and the right mix of soy sauce and vinegar. It shouldn't be too salty or too sour - just savory with a slight sour taste.
Letting it simmer helps the chicken soak up the sauce. It also tastes better the next day.
Most of all, good adobo is simple and made the way you like it.
You don't have to, but browning the chicken makes the adobo taste better. It only takes a few minutes and makes a big difference.
Yes. Chicken adobo is great for meal prep. It keeps well in the fridge for up to 3-4 days, and many people think it tastes even better the next day.
Yes. Brown the chicken using the Sauté setting, then pressure cook. The sauce will be thinner, so you may want to simmer it after to thicken.
Some soy sauce brands are saltier than others. Start with less soy sauce and add more as you cook.
If your adobo turns out salty, add a little water and simmer for a few minutes. For more tips, you can check my full post on how to fix salty adobo.
What to Serve with Chicken Adobo
- Ginisang togue: Sautéed mung bean sprouts with tofu and shrimp.
- Tortang sayote: Pan-fried chayote omelet with grated chayote, aromatics, and beaten eggs.
- Tortang talong: Grilled eggplant dipped in beaten eggs, then pan-fried.
- Ginisang sayote: Sautéed chayote with garlic, onions, and tomatoes.
- Pinakbet: Mixed vegetables like squash, yardlong beans, bitter melon, eggplant, and okra cooked in shrimp paste.
- Ampalaya con carne: Stir-fried bitter gourd with beef in a savory sauce.
- Adobong kangkong: Similar to stir-fried kangkong, this dish is cooked adobo-style.
- Ensaladang talong: Smoky, custardy grilled eggplant salad with tomatoes and onions.
- Ensaladang pipino: A refreshing salad with thinly sliced cucumbers, onions, and tomatoes, seasoned with vinegar.
Other Chicken Recipes You May Like
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📖 Recipe
Chicken Adobo (Adobong Manok)
Equipment
- Large heavy-bottomed pot or pan
Ingredients
- 6 bone-in chicken thighs (about 2½ pounds) (see note)
- 1 tablespoon julienned or minced ginger
- 8 garlic cloves crushed or smashed
- 1 medium onion finely chopped
- ⅓ cup regular soy sauce (see note)
- 1 tablespoon dark soy sauce for color (see note)
- ⅔ cup cane or coconut vinegar (see note)
- ½ cup water more as needed
- 2 tablespoons brown sugar more to taste
- Cracked or whole peppercorns sub: ground black pepper; to taste
- 2 bay leaves
- Salt to taste
- Neutral-flavored oil (for searing and sautéing)
Optional for serving:
- Sliced scallions
- Fried garlic or shallots
Instructions
- Prep the chicken: Trim off extra fat so the sauce doesn't turn greasy. Lightly season both sides with salt.
- Sear the chicken: Heat oil in a large pan over medium-high heat. Place chicken skin-side down and don't move it until golden brown and it lifts easily from the pan. Flip and brown the other side. Transfer to a plate.
- Sauté aromatics: Wipe out most of the oil. Add ginger and cook until lightly browned. Add garlic and onion and cook until softened.
- Combine ingredients: Return chicken to the pan. Add soy sauce, dark soy sauce, vinegar, ½ cup water, sugar, peppercorns, and bay leaves. Stir to combine.
- Simmer: Bring it to a boil. Lower the heat, cover, and simmer for about 30 minutes, or until the chicken is tender.
- Taste and adjust: Spoon sauce over the chicken. If the sauce looks too thick or dry, add a little water. Taste and adjust as needed.
Notes
- Chicken: Bone-in chicken thighs stay juicy. Drumsticks or whole chicken legs also work well.
- Soy sauce: I use regular soy sauce for flavor and a small amount of dark soy sauce for color. Dark soy sauce is thicker and slightly sweet - you only need a little. Some brands are saltier than others, so start with less and add more as you go.
- Vinegar: Cane or coconut vinegar works best, but apple cider, rice vinegar, or regular white vinegar are fine too. Since each vinegar tastes a little different, adjust the amount to your liking.
Steve says
I don't know much about Filipino Cuisine, all i know is that its absolutely delicious. My pinoy co-worker suggested that adobo can be the first dish i try making. This looks so good, can't wait to try it!
Nora Reyes says
Hi Steve, That's wonderful to hear! Adobo is a good choice to start with. I'm sure you'll enjoy making it. If you have any questions or need tips along the way, feel free to ask. Happy cooking! 😊🍽️
Mark says
Delicious!!!!
Nora Rey says
Thanks, Mark!