Tender, juicy chicken thighs simmer in a bold, tangy and savory adobo sauce. This easy chicken adobo recipe is ready in just 30 minutes with only 8 ingredients and no marinating needed. The rich sauce is perfect for spooning over steamed rice.
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Chicken adobo is a classic Filipino dish made by simmering chicken in a savory, tangy sauce of vinegar, soy sauce, garlic, peppercorns, and bay leaves. It is often considered the unofficial national dish of the Philippines and is a staple in Filipino households.
I've been making and testing chicken adobo in my kitchen for 7 years, and I'm still amazed by how a few simple ingredients can create such a flavorful dish.
I found that a 2-to-1 ratio of vinegar to soy sauce gives the sauce its characteristic tang without making it overly salty. The key to a perfectly balanced adobo sauce is not stirring after adding the vinegar, which allows its sharp flavor to mellow as it simmers.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Skin-On Bone-In Chicken Thighs: Use bone-in thighs because they stay juicy during the 20-minute simmer and give the sauce more richness. Avoid boneless chicken for this recipe. Substitute with chicken drumsticks, adjusting the simmering time until they reach 165°F.
- Vegetable Oil: Use a neutral, high-smoke-point oil for searing. Substitute with canola or refined avocado oil.
- Yellow Onion: Slice it thickly so it holds its shape during simmering. Substitute with white onion.
- Regular Soy Sauce: This gives the sauce the right saltiness and color. Light soy sauce can also be used. Avoid dark soy sauce because it will make the sauce too dark and alter the flavor.
- Rice Vinegar: This gives the adobo its tang without tasting overly harsh. Substitute with cane or coconut vinegar for a more traditional option, or white vinegar for a sharper flavor.
- Garlic: Use fresh sliced garlic so you get tender pieces throughout the sauce.
- Whole Black Peppercorns: Use whole peppercorns for distinct peppery bites throughout the sauce. Avoid ground black pepper, which can taste too strong.
- Dried Bay Leaves
Expert Tips
- Pat the chicken dry to remove excess moisture and get a better sear.
- Slice the onions thickly so they hold their shape during the long simmer.
- Watch the final reduction closely so the salty sauce doesn't reduce too far.
Instructions
Below are step-by-step instructions on how to make chicken adobo:
- Sauté aromatics: Heat vegetable oil in a medium pan over medium heat. Cook the onions until softened.
- Sear chicken: Make space in the center of the pan. Place the chicken skin-side down and sear without moving for 3 minutes until golden brown.
- Add liquids and aromatics: Pour in the soy sauce, then add the garlic, peppercorns, bay leaves, and vinegar last. Do not stir after adding the vinegar. Let it simmer undisturbed so the sharp vinegar flavor can mellow.
- Simmer covered: Bring to a boil, then cover and reduce to low-medium heat. Maintain a steady simmer for 10 minutes.
- Flip chicken: Remove the lid and flip the chicken skin-side up. Cover and simmer for another 10 minutes.
- Check and thicken: Remove the lid and check that the thickest part of the chicken has reached 165°F. If needed, continue simmering until cooked through. Simmer uncovered for 3-5 minutes until the sauce thickens slightly, watching closely so it doesn't reduce too far. Remove from heat and serve.
Storage & Reheating
- Refrigerator: Store leftover chicken adobo in an airtight container for up to 4 days.
- Freezer: Freeze cooled chicken adobo in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Microwave for 2-3 minutes until hot throughout, or reheat in a pan over medium heat with a splash of water for 5-7 minutes until heated through.
Variations
- Gluten-free: Replace the regular soy sauce with an equal amount of certified gluten-free soy sauce or tamari.
- Spicy: Add sliced red bird's eye chilies or red chili flakes with the peppercorns for extra heat.
Pairing Suggestions
- Steamed white rice: The fluffy rice soaks up the rich, tangy adobo sauce.
- Garlic green beans: Crisp green beans add freshness and texture alongside the tender chicken.
- Lumpia: Crispy Filipino spring rolls make a savory, crunchy starter before the adobo.
FAQ
The vinegar may not have had enough time to mellow. Add it last, don't stir after adding it, and let it simmer undisturbed at first. Also make sure you're using the 2-to-1 ratio of vinegar to soy sauce in this recipe.
I don't recommend it. Chicken breast can dry out during the 20-minute simmer, while bone-in chicken thighs stay tender and juicy.
More Like This
Check out my other chicken recipes:
📖 Recipe
30-Min. Easy Chicken Adobo (No Marinating!)
Ingredients
- 4 skin-on bone-in chicken thighs pat dry
- ¼ cup regular soy sauce or light soy sauce
- ½ cup rice vinegar or white vinegar
- 1 ½ tablespoon garlic sliced
- ½ teaspoon whole black peppercorns
- 2 bay leaves dried
- ½ medium onion cut into ½" thick slices
- 1 tablespoon vegetable oil or any neutral oil
Instructions
- Heat vegetable oil in a medium pan over medium heat. Cook the onions until softened.
- Make space in the center of the pan. Place the chicken skin-side down and sear without moving for 3 minutes until golden brown.
- Pour in the soy sauce, then add the garlic, peppercorns, bay leaves, and vinegar last. Do not stir after adding the vinegar. Let it simmer undisturbed so the sharp vinegar flavor can mellow.
- Bring to a boil, then cover and reduce to low-medium heat. Maintain a steady simmer for 10 minutes.
- Remove the lid and flip the chicken skin-side up. Cover and simmer for another 10 minutes.
- Remove the lid and check that the thickest part of the chicken has reached 165°F. If needed, continue simmering until cooked through. Simmer uncovered for 3-5 minutes until the sauce thickens slightly, watching closely so it doesn't reduce too far. Remove from heat and serve.
Lwoolf
Yum
Christie Lai
Thanks so much for the positive review and for making my recipe!
Michelle
Attempted Chicken Adobo when I was first married and messed it up so bad I never tried it again, until now! This recipe was perfect! I used boneless thighs because that’s all I had and it was delicious! My 25 year avoidance of chicken adobo is over! Thank you
Christie Lai
Woo hoo!! So happy to read this and glad it all worked out. I appreciate you making my recipe and for leaving this positive review, Michelle 🙂
Karen Sweeney
Aloha Christie ~Mahalo, my husband loved this chicken adobo. Thanks this is a keeper.
Christie Lai
Aloha Karen! Thank you so much for making my recipe and for leaving this positive review! So glad you both enjoyed it and it's a keeper 🙂
Angela
This is one of my favorite dishes to make and I make it at least once a week! I did switch up the measurements for the soy/coconut aminos and vinegar and tend to like it a little bit better this way but have had it the original way as well! The chicken is just so juicy and flavorful and easy! Love it!
Christie Lai
Thank you so much for the positive feedback and for making my recipe once a week, Angela! So happy you've enjoyed my recipe and found it easy and delicious!
Cody Yap
This was delicious!!! I tried this myself. You should also check out sukang adobo or white adobo as equally delicious!! https://remyeats.com/article/dining/sukang-adobo-recipe/
Ingrid
Delicious dish, so much better than my slow-cooker version and almost just as easy! I'll never go back.
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Meredith
This is my go to recipe, very fast, very easy and on top of that, its very tasty. Thank you
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Marty
I used white vinegar and boneless skinless chicken thighs (what I had). Recipe turned out excellently. I served it with white rice for myself and daughter, and with salad greens for my wife who is avoiding carbs. Delicious and Easy. Thanks!!
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Patricia Hinds
The best one I tried ! Family raved!
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Missy
i been searching for a really good adobo recipe cus it’s been either lacking or too salty but this recipe is really good!!! i would love to try with chicken wings, does anyone know how many lbs of chicken wings I can use with this recipe?
Christie Lai
Thank you so much for making my recipe and so glad you liked it! I would advise to substitute with the same amount of lbs if you use chicken wings but reduce the cooking time as they will cook faster.
Ann
I love this recipe! Thank you 🙂
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Gregory Ishii
Quick easy and delish!
Almost like my apo bakets!
Christie Lai
Thanks so much for making it! Glad you enjoyed it!
Bonnie Katzell
can’t wait to serve to the international Bible study group tonight for our Christmas party along with filipino vegtable fritters.. i will definitely let you know how well it went over but i can tell by the smell it’s gonna be fabulous.
Christie Lai
I hope they all enjoy it 🙂
Bartolome Ybañez
Thank you for this website because I now how to cook adobo
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you learned how to cook it!
Bernadette Galvan
I put the recommended amount of vinegar but it was so acidic to my liking. What helped to balance was adding a sweetener like agave or brown sugar. If it still tasted acidic I diluted it with water. It came out good. I think next time I’m going to add less vinegar n a little more soy sauce.
Christie Lai
Thanks for making my recipe and for sharing your thoughts! Glad it worked out in the end.
Chey
Ahhhh I love this! Tasted exactly like the dish my neighbor would make as a child so it’s filled with nostalgia for me! I tried a crock pot recipe before and it was delicious but this one was way quicker and still super easy. I did marinade the chicken before❤️
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it just like the version you used to have as a child 🙂
Phil
Tastes great. Simple recipe awesome flavours.
Christie Lai
Thank you so much for making it and for sharing your positive experience! Happy you found it to be simple and tasty!