Filipino Chicken Adobo Recipe

By Jeri Mobley-Arias
May 27, 2020 | Updated on September 24, 2024

This Filipino chicken adobo recipe is a one-pot dish that’s been a staple in the Philippines for generations. Tender chicken and potatoes simmer in a flavorful sauce, for a hearty and delicious comfort meal.

For more adobo recipes, try my Filipino Beef Adobo, Filipino Pork Adobo, and these easy Adobo Sliders next.

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Adobo chicken is one of my favorite chicken recipes. You might have come across versions with beef, pork, or even a coconut twist, and they’re all fantastic. But in my house, chicken adobo was a staple because of how simple it is to make.

My mom would whip it up on busy weeknights or whenever family and friends came over for a celebration. It’s the kind of dish that brings people together, so why not make it part of your next dinner?

Why This Recipe Works

Authentic Recipe – If you want a chicken adobo recipe that tastes like someone’s Filipino mother made it, this is for you! The classic mix of soy sauce, vinegar, garlic, and bay leaves captures the true essence of Filipino food.
Convenient One Pot Meal – Everything comes together in one pan, so the clean-up is a breeze.
So Flavorful – The balance of salty, savory, garlicky, and slightly tangy flavors in the sauce makes this dish unforgettable. Every bite packs a punch of deliciousness.

Tools You’ll Need

Large Skillet or pot
Wooden Spoon
Tong

Ingredients You Will Need for Chicken Adobo

Here is a breakdown of what you will need to make this adobo chicken recipe. For actual measurements, see the recipe card at the end of this post.

Drumsticks and thighs – Dark meat, like drumsticks and thighs, offers a richer flavor and higher fat content compared to chicken breasts. This makes it ideal for slow simmering. The meat stays juicy and tender, soaking up all the bold flavors of the sauce.
Avocado oil – This neutral oil has a high smoke point, perfect for browning the chicken without burning. It’s also a healthy alternative to other oils, with a light flavor that won’t overpower the dish.
Aromatics – Garlic and onion are the foundation of many savory dishes, and in adobo, they add depth to the sauce. Garlic brings its signature pungent, earthy flavor, while onions add a subtle sweetness as they caramelize.
Potatoes – These absorb the rich, tangy sauce while softening as they cook, adding texture and heartiness to the dish. Cut them into small chunks so they cook evenly with the chicken.
Soy sauce – The backbone of adobo’s umami flavor, soy sauce provides a salty, savory base. It pairs beautifully with the acidity of the vinegar, creating the signature balance in the dish.
Vinegar – A key ingredient in adobo, vinegar gives the dish its tangy, sour kick. The acidity balances the salty soy sauce but also tenderizes the chicken as it simmers.
Ground pepper – Some traditional recipes use whole peppercorns, but ground pepper ensures a more even distribution of flavor throughout the dish.
Bay leaves – These aromatic leaves have hints of floral, herbal, and slightly bitter notes.
Water – Use this to adjust the consistency of the sauce, water helps thin it out just enough for the chicken and potatoes to simmer gently, allowing the flavors to meld together while cooking.

How To Make Chicken Adobo

Below is a summary of how to make Filipino chicken adobo. For a complete and detailed list of steps, see the recipe card at the end of this post.

Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
The color should be a deep, dark brown and taste slightly tangy.

Tips and Tricks

Brown the chicken before simmering. This step helps lock in the flavor and creates a deeper, richer taste as the skin caramelizes in the oil.
Don’t stir the vinegar immediately after adding it. Let the vinegar cook for a few minutes before mixing to allow its sharpness to mellow and blend with the soy sauce.
Cut the potatoes into evenly sized chunks. This ensures they cook through at the same rate and absorb the sauce evenly without turning mushy.
Use a skillet or pot with a lid. Covering the dish while it simmers helps trap the steam, cooking the chicken and potatoes more evenly while keeping them tender.
Adjust the sauce consistency by adding water slowly. If the sauce reduces too quickly or gets too thick, add small amounts of water until you reach the desired consistency.
Taste and adjust seasoning at the end. After simmering, taste the sauce and adjust with more soy sauce or vinegar if needed to suit your preference.
Serve with rice to soak up the sauce. Adobo chicken is traditionally served with rice, which perfectly balances the savory, tangy flavors and helps soak up every bit of that rich sauce.

What to Serve with Chicken Adobo

Chicken adobo pairs perfectly with steamed white rice because it soaks up the rich, savory sauce. For a bit of balance, serve it alongside simple greens like sautéed spinach or steamed bok choy to add freshness and lighten up the meal.

Storage

One great thing about adobo is that the longer it sits, the better the flavors will settle and impart flavor on the chicken. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

Frequently Asked Questions

Is adobo Philippines or Mexican?

Adobo originated in the Philippines, but Mexico has its own version. While they share the name, the Filipino version typically uses soy sauce, vinegar, and garlic. Mexican adobo focuses on chilies and spices.

What is the taste of adobo?

Filipino adobo has a savory, tangy flavor, with the saltiness of soy sauce balanced by the sharpness of vinegar. It’s rich and bold.

Why shouldn’t I stir the vinegar right away?

Letting the vinegar cook without stirring allows its sharpness to mellow out and blend more smoothly with the other ingredients. Stirring it too soon can result in a harsher, more acidic flavor in the sauce.

Can I make this dish ahead of time?

Yes, adobo tastes better after sitting for a few hours or overnight, as the flavors continue to develop. Simply reheat it on the stove or in the microwave before serving, adding a little water if the sauce has thickened too much.

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