Adobo Recipe Chicken Adobo is the national dish of the Philippines for good reason. It’s deeply savory, slightly tangy, garlicky, and incredibly easy to make. Simmered in soy sauce, vinegar, garlic, bay leaves, and black pepper, this dish is bursting with flavor — and only uses pantry staples!

Perfect for busy weeknights, meal prepping, or impressing dinner guests, this classic adobo recipe delivers bold flavors with minimal effort.

Why You’ll Love This Chicken Adobo Recipe

1. Made in one pot with easy ingredients
2. Authentic Filipino flavor
3. Budget-friendly and high in protein
4. Even better as leftovers
5. Naturally dairy-free and easy to make gluten-free

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Ingredients Adobo Recipe

• 2 lbs bone-in chicken thighs or drumsticks
• 1/2 cup soy sauce (use low-sodium for a lighter flavor)
• 1/3 cup cane vinegar or white vinegar
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
• 1 tbsp brown sugar (optional, for slight sweetness)
• 1 tbsp oil (vegetable or canola)
• 1/2 cup water
• Steamed white rice, for serving
• Sliced scallions or chili (optional garnish)

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Instructions Adobo Recipe

Step 1: Marinate the Chicken
In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Add chicken and marinate for 30 minutes (or up to 24 hours for deeper flavor).

Step 2: Brown the Chicken
Heat oil in a deep skillet or Dutch oven over medium heat. Remove chicken from marinade (reserve marinade) and brown on both sides, about 2–3 minutes per side.

Step 3: Simmer to Perfection
Pour in the reserved marinade and water. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes, flipping chicken halfway through.

Step 4: Reduce the Sauce
Uncover and continue simmering for another 10 minutes to thicken the sauce slightly. The chicken should be tender and coated in a rich, glossy sauce.

Step 5: Serve and Enjoy
Serve hot over steamed white rice. Spoon extra sauce over the top and garnish with scallions or chili slices if desired.

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Notes

• Want a thicker sauce? Let it reduce uncovered at the end.
• For gluten-free, use tamari or coconut aminos instead of soy sauce.
• Add a hard-boiled egg during the last 10 minutes of simmering for a traditional twist.
• This dish gets better the next day — store leftovers in the fridge for up to 3 days.

If you’re looking for a bold and comforting chicken recipe that’s incredibly easy to make, this Filipino Chicken Adobo is a must-try. It’s flavorful, aromatic, and pairs perfectly with steamed rice. Plus, it tastes even better the next day, making it ideal for leftovers.