Chicken Adobo (Adobong Manok) features juicy chicken thighs braised in a blend of tangy, sweet, and savory sauce. What's even better? You can whip it up quickly with just a few simple ingredients.
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What is Chicken Adobo?
Chicken Adobo is a popular Filipino dish with chicken braised in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. It's known for its savory, slightly tangy flavors.
If you enjoy the flavors of adobo, you'll also love Pork Adobo, Adobong Puti, Adobong Kangkong, and various regional variations, including some that incorporate coconut milk, potatoes, or hard-boiled eggs.
Ingredients you'll need
Notes and substitutions
- Chicken Thighs: I recommend bone-in, skin-on chicken thighs that stay juicy and flavorful. If you prefer other cuts, drumsticks or whole chicken legs are excellent choices. While chicken breasts tend to be leaner, they will likely produce a drier final dish.
- Soy Sauce: I used regular soy sauce with some dark soy sauce to add depth of color. If dark soy sauce is unavailable, regular will work fine. Just note that the saltiness can vary from brand to brand, so you may need to adjust to taste.
- Vinegar: Traditional options are cane or coconut vinegar. If those aren't available, you can substitute with apple cider or white vinegar. Just be aware that different vinegars have varying acidity levels, so tweak the amount to get the flavor just right.
How to make this recipe
Step 1: Prepare the Chicken
Start by trimming any excess fat from the chicken thighs. Once trimmed, lightly season both sides with salt.
Step 2: Sear the Chicken
Over medium-high heat, add a bit of oil to your sauté pan. Place the chicken skin-side down and allow them to sear undisturbed for about 6-8 minutes, or until the skin is golden brown and releases easily from the pan.
Flip and sear the other side for half the time. The goal is to brown the chicken for flavor, not to cook it all the way through at this stage. Transfer to a plate.
PRO TIP: Sear the chicken pieces well to caramelize the outer layer, adding depth and a richer flavor.
Step 3: Sauté the Aromatics
If plenty of excess oil is left in the pan, use a paper towel to soak up most of it, leaving just enough for sautéing. Start with the ginger, sautéing it until it's lightly browned and aromatic.
Then add the garlic and onion to the pan and continue to sauté until all the aromatics are slightly softened.
Step 4: Combine Ingredients
Return the chicken to the sauté pan. Add the regular soy sauce, dark soy sauce, vinegar, and ½ cup of water.
Add the sugar, whole or cracked peppercorns, and 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
Remove the lid and ensure the chicken is fully cooked and tender. The sauce should also have slightly thickened at this point. Spoon the sauce over the chicken to ensure it's well-coated.
If you find that the sauce is too dry, feel free to add a bit more water as necessary. Taste the sauce and adjust your preference.
To add a finishing touch, garnish with sliced scallions and fried garlic or shallots. Serve it with a side of steamed white rice—or take it up a notch with Sinangag or Java Rice— and enjoy your delicious homemade Chicken Adobo!
Don't forget, you can turn your leftovers into delicious Adobo Fried Rice.
Recipe FAQs
Chicken Adobo is known for its tangy, savory, and slightly sweet taste. Garlic and peppercorns give it an extra kick. Some recipes incorporate ginger for its warm, spicy note and to help neutralize the natural smell of the chicken. Others add coconut milk for a creamy, rich flavor.
Absolutely! One of the best things about Chicken Adobo is that it tastes even better the next day. Store it in an airtight container in the fridge, and you've got a flavorful, reheatable meal ready to go.
Vegetable dishes 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 stewed in shrimp paste.
- Ampalaya con Carne: Stir-fried bitter gourd with seared beef slices and aromatics in a savory sauce thats includes oyster 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 made with thinly sliced cucumbers, onions, and tomatoes, seasoned with vinegar.
Other chicken recipes you may like
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📖 Recipe
Chicken Adobo
Equipment
- Large sauté pan with a lid
Ingredients
- 6 chicken thighs (about 2½ pounds) bone-in and skin-on (see note)
- 1 thumb-sized piece of ginger julienned or minced
- 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)
- 2 tablespoons brown sugar more to taste
- whole or cracked peppercorns to taste
- 2 bay leaves dried or fresh
- Salt to taste
- Neutral-flavored oil (for searing and sautéing)
- Garnish: scallions, fried garlic or shallots optional
Instructions
- Prepare the Chicken: Start by trimming any excess fat from the chicken thighs. Once trimmed, lightly season both sides with salt.
- Sear the Chicken: Over medium-high heat, add a bit of oil to your sauté pan. Place the chicken skin-side down and allow them to sear undisturbed for about 6-8 minutes, or until the skin is golden brown and releases easily from the pan.Flip and sear the other side for half the time. The goal is to brown the chicken for flavor, not to cook it all the way through at this stage. Transfer to a plate.
- Sauté the Aromatics: If plenty of excess oil is left in the pan, use a paper towel to soak up most of it, leaving just enough for sautéing. Start with the ginger, sautéing it until it's lightly browned and aromatic.Then add the garlic and onion to the pan and continue to sauté until all the aromatics are slightly softened.
- Combine Ingredients: Return the chicken to the sauté pan. Add the regular soy sauce, dark soy sauce, vinegar, and ½ cup of water.Add the sugar, whole or cracked peppercorns, and bay leaves. Stir them to combine the ingredients.
- 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.
- Taste and Adjust: Remove the lid and ensure the chicken is fully cooked and tender. The sauce should also have slightly thickened at this point. Spoon the sauce over the chicken to ensure it's well-coated.If you find that the sauce is too dry, feel free to add a bit more water as necessary. Taste the sauce and adjust your preference.
Notes
- Chicken Thighs: I recommend bone-in, skin-on chicken thighs that stay juicy and flavorful. If you prefer other cuts, drumsticks or whole chicken legs are excellent choices. While chicken breasts tend to be leaner, they will likely produce a drier final dish.
- Soy Sauce: I used regular soy sauce with some dark soy sauce to add depth of color. If dark soy sauce is unavailable, use ½ cup of regular soy sauce. Just note that the saltiness can vary from brand to brand, so you may need to adjust to taste.
- Vinegar: Traditional options are cane or coconut vinegar. If those aren't available, you can substitute with apple cider or white vinegar. Just be aware that different vinegars have varying acidity levels, so tweak the amount to get the flavor just right.
Steve
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
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
Delicious!!!!
Nora Rey
Thanks, Mark!