Famous Chicken Adobo Recipe

Name: Famous Chicken Adobo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 (3 pound) chicken, cut into pieces; 1 large onion, quartered and sliced; 2 tablespoons minced garlic; 0.66666668653488 cup low sodium soy sauce; 0.33333334326744 cup white vinegar; 1 tablespoon garlic powder; 2 teaspoons black pepper; 1 bay leaf

Cook Time: 45 minutes

Ingredients

2 tablespoons vegetable oil
1 (3-pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
cup low-sodium soy sauce
cup white vinegar
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf

Directions

Step 1: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown, about 2 to 3 minutes per side. Once browned, transfer the chicken to a plate and set aside.

Step 2: In the same skillet, add the onion and garlic. Cook for about 3 to 5 minutes, or until softened and browned.

Step 3: Pour in the soy sauce and white vinegar, stirring to combine. Add the garlic powder, black pepper, and bay leaf. Stir to ensure even seasoning.

Step 4: Return the chicken pieces to the skillet. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the skillet, and let it simmer for 35 to 40 minutes, or until the chicken is tender and fully cooked through.

Nutrition Facts (per serving)

Calories	361
Fat	22g
Carbs	7g
Protein	33g
Saturated Fat	6g
Cholesterol	97mg
Sodium	1040mg
Dietary Fiber	1g
Total Sugars	2g
Vitamin C	3mg
Calcium	35mg
Iron	3mg
Potassium	392mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may vary depending on specific ingredients used.

Famous Chicken Adobo Recipe

Chicken Adobo is perhaps one of the most iconic Filipino dishes, known for its simplicity and bold flavor. The recipe is renowned for tender chicken cooked in a savory-sour sauce made from soy sauce, vinegar, garlic, and black pepper. The dish is a perfect blend of sweet, salty, and tangy flavors, all simmered to create a rich, comforting meal. But what makes Chicken Adobo so special? Lets explore its origins, regional variations, and what makes it different from other similar dishes.

Origin and History

Adobo's history traces back to the pre-colonial Philippines. The word "adobo" itself comes from the Spanish word "adobar," meaning "to marinate." The dish, however, existed long before the Spanish arrived in the Philippines in the 16th century. It was originally a method of preserving meat through vinegar and spices, a practice that helped extend the shelf life of food in the tropical climate. Over time, as various regions of the Philippines developed their own versions, the dish evolved into the beloved Chicken Adobo that we know today. Though adobo recipes differ, they all maintain the core combination of vinegar and soy sauce as the base for the marinade and cooking liquid.

Regional Variations

Chicken Adobo varies greatly across the Philippines, with each region adding its own twist. In Luzon, adobo is often cooked with potatoes or potatoes in vinegar sauce, while in Visayas, some regions include coconut milk for a creamier texture. In the northern areas of the Philippines, adobo may include local herbs and spices, such as ginger or cinnamon. The variations in ingredients and cooking methods create a wide range of flavors, from the more traditional vinegar-forward recipes to richer, sweeter versions. While the core components remain the same, these regional differences add a layer of depth to the dish.

What Makes it Different

While other adobo-like dishes exist in different parts of the world, none quite capture the same combination of vinegar, soy sauce, garlic, and pepper that Filipino adobo does. For example, Mexican adobo uses dried chilies and spices like cumin and oregano, and is often used as a marinade or sauce. The Filipino adobo, on the other hand, uses fewer ingredients but achieves a more complex flavor through slow simmering, allowing the vinegar and soy sauce to tenderize the meat. The balance of sour, salty, and savory in Filipino adobo is unique to the dish and distinguishes it from other similar stews or marinades in world cuisines.

Where is Chicken Adobo Usually Served?

Chicken Adobo is a dish enjoyed throughout the Philippines and is commonly served at home during family meals. It is often paired with steamed white rice, making it a perfect comfort food. In addition to home kitchens, adobo is frequently found in Filipino restaurants, both locally and in Filipino communities around the world. Its a staple of Filipino cuisine and a must-try for anyone wanting to experience authentic Filipino flavors. Some variations may even be served during special occasions like fiestas or holidays.

Fun Facts About Chicken Adobo

Adobo has been considered the unofficial national dish of the Philippines due to its popularity and cultural significance.
Filipino families often have their own version of adobo, passed down through generations, making it a dish of personal significance.
In the Philippines, adobo is not just limited to chicken; pork, beef, and even vegetables like eggplant are also commonly used in adobo dishes.
Many Filipinos swear by the "adobo taste test" a belief that the longer you let the dish sit, the better the flavor becomes as it marinates in its sauce.

Chicken Adobo is a dish that brings people together, whether its a quiet meal at home or a festive celebration. Its rich flavors, historical depth, and regional variations make it a dish worth learning aboutand even more worth tasting. If you havent tried it yet, youre in for a treat!

FAQ about Famous Chicken Adobo Recipe

Leftover Chicken Adobo can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Reheat thoroughly before serving.

Yes, you can use different cuts of chicken such as thighs, wings, or boneless chicken breasts. However, cooking times may vary depending on the cut. Bone-in pieces tend to provide more flavor.

If the sauce is too thin, you can reduce it by simmering uncovered for a few extra minutes to thicken. Alternatively, you can add a slurry of cornstarch and water (2 teaspoons cornstarch mixed with 2 teaspoons of water) to the sauce to thicken it.

Yes, you can make Chicken Adobo in a slow cooker. Brown the chicken first in a skillet, then transfer it to the slow cooker along with the rest of the ingredients. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.

If you don't have soy sauce, you can substitute it with tamari for a gluten-free version, or coconut aminos as a soy-free alternative. Keep in mind that these substitutions may slightly change the flavor.

Yes, you can adjust the vinegar to your taste. If you prefer a milder flavor, reduce the amount of vinegar. If you like it more tangy, you can add a bit more vinegar. The traditional adobo flavor comes from the balance between the soy sauce and vinegar.

Yes, Chicken Adobo actually tastes better when made ahead of time, as the flavors have more time to meld. You can prepare it a day or two in advance and store it in the refrigerator. Just reheat before serving.

Chicken Adobo is typically served with steamed white rice. You can also serve it with a side of vegetables like green beans or a salad to balance the richness of the dish.

Yes, you can make Chicken Adobo spicy by adding chili flakes, fresh chilies, or a dash of hot sauce. If you prefer a more subtle heat, add a pinch of ground black pepper or use spicier varieties of peppercorns.

Yes, you can use other types of vinegar, such as apple cider vinegar or red wine vinegar, though the flavor will be slightly different. White vinegar is the most commonly used for traditional Chicken Adobo.

Comments

CHEFBOYOSARAH

10/06/2025 01:52:54 PM

I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper. I just brown the chicken, add the garlic and onion and then put in equal parts white vinegar, low sodium soy sauce, and water (start with 1 c each...use enough to cover the chicken in the pot). Then I let it simmer for an hour. It is AWESOME! If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong!

Cathy Adams Perez

09/14/2007 01:50:46 AM

My Filipino family's chicken adobo recipe is very similar. We use 1/4 cup red wine vinegar, 1/2 cup soy sauce, 1 cup water, 2 bay leaves, and omit pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Delicious over steamed white rice!

ToastyTofu3776

09/22/2023 12:50:21 PM

I love this adobo dish being that i’m filipino but my moms recipe calls for a cinnamon stick, and she used 2 cups of low sodium chicken broth and light soy sauce and the flavor is out of this world. She never measured in any ingredients and i don’t either and it comes out delicious every time. She was the best cook and made filipino food healthy but tasty. miss my little mama in heaven 💕

pinksmear

12/24/2017 12:33:29 AM

This was a very good dish. Cut up a whole bird and browned with olive oil. Then sautéed 2 sweet onions with entire head of fresh chopped garlic. Mixed 1/2 c each white wine vinegar, reg soy sauce and and coconut milk (and table spoon of sambal oelek as I like it spicy) into sauté pan and brought to boil. Place chicken in glass roasting pan and baked ~ 25 mon on 360. Liquid almost covered chicken. At the end, broiled on high for less than 5 min. I only wish I would of used a little flour to thicken sauce but it still tasted great. Served with rice and green beans!

Claudia D

08/12/2020 11:31:47 PM

I've made several variations of this dish and do recommend that you brown the chicken first then remove as it gives the skin more flavor. I doubled the ingredients as I was looking for more liquid and added two Red Pack tomatoes, which I crushed gently in large pieces. I make egg noodles on the side and serve; the extra liquid is great over the noodles. It's delicious.

roxanna

04/01/2017 12:53:53 AM

I've been trying to make adobo for a while finally came across this recipe and it turned out amazing. I tweeked it a little bit to my liking. I used 1/3 C (Duta pum) vinegar and 1/2C (kikoman) soy sauce. After the chicken has fully cooked I took it out of the pot and reduced the sauce till it thicken. I added extra garlic and a dash of (Aji Ni moto) "MSG" for extra garlicy umami goodness. I seasoned it a 2nd time with freshly cracked peppercorns and turned off the heat. My family dont like adobo, they licked the pot clean and wanted more. This has been added to my favorite dish menu.

margaux

09/01/2010 07:22:57 PM

I used skinless chicken thighs, and just skipped the browning step. I put in 1 cup of the low-sodium soy, and used only 1/2 cup red wine vinegar. Used 5-6 smashed garlic cloves, onion, 2 TBSP black pepper, 2 bay leaves, as well as garlic powder and onion powder (Jacques Pepin always advises to use both the powders as well as the actual onion & garlic for maximum flavor). I would have given this 5 stars, but I decreased the vinegar as I was concerned there would be too much vinegar, as other reviewers stated. I don't think there was enough! Next time, I'll use a full cup of white vinegar. Then I think it'll be perfect! Cooked in the crockpot on high for 4-5 hrs, & added in some matchstick carrots for the last 2 hours.

Rachel H

01/06/2020 01:43:27 AM

I marinated approximately 1.5 lbs of boneless skinless chicken thighs for about 6 hours in the followIng: 1/2 cup each red wine vinegar and soy sauce, 1 cup water, 3 bay leaves, about 1 tablespoon brown sugar, a pinch of chilli flakes, generous fresh ground black peppercorns, about 1/2 teaspoon ground ginger, and 3 sliced garlic cloves. Served with sliced scallions and chopped cilantro over rice. i did add a little chicken stock before simmering cooked chicken with marinade. Was pleased with the result.

doseydoe

09/22/2023 12:37:16 AM

This is a favorite dish from over 30 yrs ago, I have made it in a crock pot, with and without skin, never browning first. I even made it with canned chicken while we were sailing in the Bahamas to serve at pot lucks. This is always a hit with requests for the recipe. I like to double the liquid ingredients to make lots of sauce. I use either white or yellow rice with it. The smell is wonderful while it cooks.

Martha

12/03/2014 06:05:21 PM

I've lived in Asia for over 16 years so I am quite familiar with Adobo;-) So my kids were quite excited when I was going to try and make it myself. Used recipe as a guideline for ingredients and made the below changes: Put fresh garlic and ginger into the cooking oil before frying the chicken. I used 2 large chicken breast for 1 adult and 2 kids. There is 1.5 portion as leftover. Besides all the seasoning required we added a teaspoon of sugar, a .5 tsp of pepper, .25 c of water, 2 large potatoes. Fry chicken first and then add all ingredients and bring it to a boil. Once boiling, let it simmer. Once potatoes are soft then its ready to serve. If you prefer thicker gravy (like we do), take a 2tsp of corn starch and mix with 2tsp of room temp water and add to the mixture. Let simmer and thicken to your liking. Chop spring onions and garnish the dish. Kids loved it!

Terri Dale

09/10/2011 07:29:03 PM

Yummy recipe! Used wings and bonless chicken breasts (personal preference). I used 1 cup apple cider vinegar and 2/3 cup low sodium soy sauce. LOTS of garlic - probably about 10 cloves worth, 1 tsp. of black pepper corns and about 3 bay leaves. Browned the onions and garlic in the pan then added chicken. Placed the browned chicken in my old roasting pan. Deglazed the frying pan with the vinegar, soy, and 1 cup of water. Cooked at 325* for about 2 hours (1.5 hours with the lid on, the last 30 min. w/lid off) and it was divine! Great flavor! Thanks for the inspiration angelaBBf!

KD

09/20/2025 03:04:08 PM

For step 1, I didn’t use oil but rendered the chicken skin and fat. Used that as the oil to sauté the garlic and onion. Recipe turned out so well. I think other people’s confusion on the black pepper is they could’ve been using ground black pepper. Filipino adobo uses black peppercorn. The measurement per recipe is very reasonable.

Azure

08/18/2025 04:26:08 AM

Crisp it up with about 3 minutes under the broiler, skin side up.

grogers103

06/09/2025 11:39:52 PM

have been making this for nearly 8 years.............the best

TealKiwi2733

01/28/2025 01:28:54 AM

This is a good typical adobo recipe. The only change should be adding the vinegar after you start simmering. DO NOT stir until it has simmered for 2-3 minutes. This lets the vinegar settle into the sauce.

GoldenNaan1891

01/27/2025 01:31:33 AM

I love this recipe. My Pilipina mom doesn’t measure when she cooks so I had to seek a recipe online! I like more soup so I use half a cup of vinegar, one cup of soy sauce and one cup of chicken stock. Other than that adjustment, I keep it true to the recipe. This recipe is especially popular in my family when I use chicken wings. This recipe is a keeper!

Heather Martinez

01/23/2025 04:37:27 PM

I’m officially obsessed with this one.

UpbeatSeed4994

09/26/2024 10:16:13 AM

perfect

Kelly Garcia

06/28/2024 01:51:30 AM

So cozy, I’ll make it every week.

Jacob Baker

04/30/2024 04:15:55 AM

Made it once — already telling everyone about it.

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