Chicken adobo is one of the most common Filipino adobo versions. It's made with chicken cooked in vinegar, soy sauce, garlic, and peppercorns until tender and full of flavor.
I use bone-in chicken thighs so the meat stays juicy, then brown them first for more flavor. The sauce uses just enough soy sauce and vinegar so it doesn't turn too salty or too sour.
Serve with steamed rice or sinangag. 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. 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.
- Soy sauce: I use regular soy sauce for flavor, then a little dark soy sauce for color. Since some brands are saltier than others, start with less so the sauce doesn't get too salty.
- Vinegar: I use cane vinegar or coconut vinegar, but apple cider vinegar, rice vinegar, or white vinegar also work. Different vinegars taste a little different, so adjust to taste.
How to Make Chicken Adobo (Step-by-Step)
Step 1: Prepare the chicken
Remove 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
In a pot over medium-high heat, add a little oil. 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. 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 (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. Taste and adjust if needed.
Spoon the sauce over the chicken, then turn off the heat. If the sauce looks too thick or dry, add a little water.
Cooking Tips
- Brown the chicken first for better flavor.
- Start with less soy sauce, especially if your brand is salty. You can always add more later.
- Don't overcook the chicken. Simmer just until tender so it stays juicy.
- Simmer uncovered at the end if you want the sauce a little thicker.
How to Store & 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.
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
Bone-in, skin-on chicken thighs are a good choice because they stay juicy and flavorful. Drumsticks and whole cut-up chicken also work well.
Yes, but bone-in chicken gives the sauce more flavor and helps keep the meat juicy. If using boneless chicken, watch it closely so it doesn't dry out.
Cane vinegar and coconut vinegar are commonly used for adobo. White vinegar also works, but the flavor will be a little sharper.
Regular soy sauce is usually best. Some people add a little dark soy sauce for color, but not too much. Since brands vary in saltiness, start with less and adjust as needed.
This can happen if the soy sauce is salty or the sauce reduces too much. Add a little water and let it simmer, then taste again before adding more seasoning.
This usually means there is too much vinegar or it hasn't cooked long enough. Let it simmer a little longer so the flavor can mellow.
Yes. Some versions, like adobong puti and adobo sa asin, are made without soy sauce.
What to Serve with Chicken Adobo
- Ginisang togue: Sautéed mung bean sprouts with tofu and shrimp.
- Tortang sayote: Chayote omelet with garlic, onion, and eggs.
- Tortang talong: Grilled eggplant dipped in beaten eggs, then pan-fried.
- Ginisang sayote: Sautéed chayote with garlic, onions, and tomatoes.
- Pinakbet: Mixed vegetables cooked with shrimp paste.
- Ampalaya con carne: Stir-fried bitter melon with beef.
- Adobong kangkong: Water spinach cooked adobo-style.
- Ensaladang talong: Grilled eggplant salad with tomatoes and onions.
- Ensaladang pipino: Cucumber salad with onions, and tomatoes, and vinegar.
Other Chicken Recipes You May Like
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📖 Recipe
Chicken Adobo (Adobong Manok)
Equipment
- Wide pot
Ingredients
- 6 bone-in chicken thighs (about 2½ pounds)
- 1 tablespoon julienned or minced ginger
- 8 garlic cloves smashed
- 1 medium onion finely chopped
- ⅓ cup regular soy sauce
- 1 tablespoon dark soy sauce
- ⅔ cup cane or coconut vinegar
- 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: Remove 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.
- Build the sauce: 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 thighs: Bone-in thighs stay juicy. Drumsticks or whole legs also work.
- Soy sauce: I use regular soy sauce, plus a little dark soy sauce for color. Brands vary in saltiness, so adjust as needed.
- Vinegar: Cane or coconut vinegar works best, but apple cider, rice, or white vinegar also work.
- Brown the chicken first for more flavor.
- Start with less soy sauce and adjust later.
- Don't overcook the chicken.
- Simmer uncovered for a thicker sauce.
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!