Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. This meal is easy to make and requires just a few simple ingredients. It’s sure to become a family favorite!

You can never have too many chicken recipes and this Chicken Adobo is a keeper! If you’re on the hunt for more easy and delicious chicken recipes, try Instant Pot Lemon Garlic Chicken, Teriyaki Chicken Casserole, and Jerk Chicken.

Chicken Adobo

Chicken Adobo

Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.

Chicken Adobo on a plate with rice and garnished with jalapeños

How to make Chicken Adobo?

  • Season chicken with salt and pepper.
  • Heat oil in a large skillet over med-high heat. Add the chicken and drumsticks (skin side down) to the pan and brown on all sides. Remove and place on a plate. Drain off grease.
  • To the skillet, add the vinegar, soy sauce, garlic, half the chilies, sugar, black pepper, and bay leaves. Bring to a boil over med-high heat.
  • Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
  • Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook uncovered for about 5 minutes or until slightly thickened. (Add cornstarch and water if a thicker sauce is desired.)
  • Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
  • Serve chicken and sauce over jasmine rice.

Chicken legs and thighs seasoned and ready to cook.

What cut of chicken is best for this recipe?

For best results, use chicken thighs or drumsticks. They are more flavorful and tender. If you don’t like skin, you can remove the skin or use chicken breasts.

What kind of vinegar can I use?

For a more authentic version, use Sukang Maasim (Cane Vinegar found in Asian markets). White vinegar, apple cider vinegar, and rice vinegar work well too.

Chicken Adobo in a pot garnished with jalapeños

What should I serve with Chicken Adobo?

This chicken is most often served over white Jasmine rice.

If you’d like a vegetable with dinner, I suggest steamed broccoli or any stir fried or steamed vegetable.

Chicken adobo with jalapeños and rice on the side.

Looking for more chicken recipes? Enjoy these:

  • Grilled Honey Balsamic Chicken
  • Chicken Parmesan Casserole
  • Cornflake Chicken
  • Skinny Slow Cooker Kung Pao Chicken
  • Best Bourbon Chicken

Chicken adobo in a pot garnished jalapeños.

Chicken Adobo

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. This meal is easy to make and requires just a few simple ingredients. It's sure to become a family favorite!

  • 2 pounds chicken thighs or drumsticks
  • 1 tablespoon canola oil
  • 3/4 cup white vinegar
  • 3/4 cup soy sauce
  • 8 cloves garlic (crushed)
  • 2 chilies of jalapenos (sliced (divided))
  • 2 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  1. Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
  2. To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
  3. Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
  4. Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
  5. Serve chicken and sauce over jasmine rice.



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