This recipe for the best Filipino Chicken Adobo is a must-try! Enjoy tender chicken simmered in a bold mix of soy sauce, vinegar, garlic, and spices. Easy to make and bursting with authentic flavor, it's perfect for any dinner.

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As a Filipino, Chicken Adobo is more than just a dish—it's a staple in our household. It's perfect for dinners, potlucks, picnics, and lunch boxes, offering that classic savory and tangy flavor we love.
Over the years, I have experimented with countless adobo recipes, each with its own unique twist. After much trial and error, I have settled on this particular recipe as the best. It nails the traditional taste with tender, juicy chicken that's always a hit. I hope you will love this too!
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Why You'll Love This Recipe?
- Incredibly flavorful and easy to make
- Great introduction to authentic Filipino cuisine
- Versatile for any occasion: family dinner, potluck, picnic, or lunch box meal
- It's a one pot meal!
- Sure to impress family and friends
⭐What is Adobo?
Adobo is a classic Filipino dish where meat, usually chicken or pork, is marinated in a tasty mix of soy sauce, vinegar, garlic, and spices. It's then simmered to perfection, creating a savory and tangy sauce that's perfect with steamed rice. This flavorful and easy-to-make dish is a staple in Filipino cuisine.
👩🏻🍳What Does Chicken Adobo Taste Like?
Chicken Adobo is a savory and tangy Filipino dish with rich flavors from a marinade of soy sauce, vinegar, garlic, and spices. The tender chicken absorbs the bold, umami taste, making it a delicious and comforting meal. Perfect for those seeking an authentic taste of Filipino cuisine.
🥘Ingredients
- Meat: Chicken Pieces (thighs, drumsticks, or a combination), or pork belly
- Aromatics: Garlic
- Sauce: Dark Soy Sauce, Kecap Manis or Sweet Soy Sauce, and Oyster Sauce
- Vinegar: Usually Cane Vinegar or similar (white vinegar or apple cider vinegar works too!)
- Spices: Black Peppercorns, Bay Leaves
See recipe card for quantities.
🔪How to Make Filipino Chicken Adobo?
- In a bowl, combine chicken, soy sauce, sweet soy sauce, oyster sauce, garlic, peppercorns, and bay leaves.
- Let it marinate for at least 30 minutes. For better flavor absorption, marinate for a few hours or overnight in the refrigerator.
- Heat oil in a wide pan over medium heat.
- Add the chicken.
- Remove any excess liquid from the pan and set it aside. Allow the chicken to brown slightly on all sides.
- Pour in the mixture.
- Add water, then bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 25 minutes or until the chicken is tender.
- Season with salt to achieve the desired balance of flavors.
- Once the chicken is cooked and the sauce has thickened, remove from heat.
- Serve Chicken Adobo hot over steamed rice.
Optional Steps:
- For a slightly caramelized finish, uncover the pan and increase the heat to medium-high during the last few minutes of cooking.
- Garnish with chopped green onions or fresh cilantro for a burst of freshness.
Enjoy! Feel free to adjust the ingredients and proportions based on your taste preferences.
📖Variations
- Adobong Puti (White Adobo): Batangas' lighter gem skips soy sauce, letting vinegar, garlic, and salt paint a brighter, tangier canvas.
- Adobo sa Gata (Coconut Milk Adobo): Bicol's creamy embrace features coconut milk for a luscious, slightly sweet experience. Try shrimp or seafood for a tropical twist.
- Adobong Dilaw (Yellow Adobo): Kapampangan's vibrant delight boasts turmeric's earthy charm and vibrant hue. Often featuring pork belly, it's a fiesta of color and flavor. This has a twin variation too in a form of shredded chicken called Chicken Pastir.
- Vegetable Adobo: Filipinos love weaving veggies into their adobo magic. From eggplant and okra to water spinach and mushrooms, discover vegetarian and vegan delights.
- Liver Adobo: Rich flavor that is both savory and with a hint of sweetness.
- Seafood Adobo: Use shrimp, squid, or even mussels, simmered in adobo sauce for light, flavorful summery meals.
Leftover Transformations
- Adobo Flakes: Repurpose leftover adobo into crispy flakes, adding savory crunch to rice, salads, or sandwiches.
- Adobo Fried Rice: Give leftovers with a quick and flavorful adobo fried rice, combining rice, vegetables, and eggs.
🥗Adobo Side Dishes
- Garlic Fried Rice (Sinangag): Enhance the flavor of your pork adobo or chicken adobo by serving it with garlic fried rice. This easy side dish can be prepared in minutes, adding a delightful garlicky touch to your meal.
- Cucumber Salad: A refreshing cucumber salad with a hint of vinegar and olive oil pairs perfectly with the rich adobo sauce. This Filipino-inspired salad adds a crisp and tangy contrast to the savory flavors of chicken and pork adobo.
- Sweet Corn: Serve sweet corn on the side for a touch of natural sweetness. This simple side dish complements the soy sauce and garlic notes in adobo recipes, making it a favorite for all ages.
- Sauteed Vegetables: Cook a medley of vegetables like bell peppers, carrots, and green beans in olive oil and garlic. This easy vegetable dish is a great way to add color and nutrition to your adobo meal.
- Steamed Rice: No Filipino meal is complete without steamed rice. Serve your chicken adobo or pork adobo with fluffy steamed rice to soak up the delicious adobo sauce.
- Filipino Salsa: A fresh tomato and onion salad with a drizzle of olive oil and a splash of vinegar can provide a bright and tangy side dish to balance the savory flavors of your adobo.
- Atchara: The cool, tangy crunch of pickled green papaya cuts through the richness of the adobo.
- Bagoong (Shrimp Paste): For a burst of umami, a dollop of bagoong brings depth and complexity to the flavor profile.
- Calamansi Juice: Refreshing and naturally sweet, it cuts through the richness of the adobo and pairs beautifully with the spicy notes.
- San Miguel Pale Pilsen: This light and crisp Filipino beer balances the savory-tangy flavors of the adobo without overwhelming the palate.
Check out my list of recommended sides that perfectly balance this dish's savory flavor.
Storage and Freezing Instructions
Storage: Store leftover chicken adobo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until heated through before serving.
Freezing: To freeze, cool the chicken adobo completely, then transfer it to a freezer-safe container or freezer bag, removing as much air as possible. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Recipe FAQs
Absolutely! Chicken adobo tastes even better after the flavors meld together. It's perfect for meal prep or making ahead for parties.
Yes, feel free to adjust the amount of vinegar or soy sauce to suit your taste preferences. Start with less and add more gradually as needed.
Cooking the chicken low and slow ensures it stays tender. Also, make sure to simmer it gently and not overcook it.
Absolutely! You can add chili peppers or chili flakes to the marinade for a spicy kick. Adjust the amount based on your spice tolerance.
Yes, you can adapt this recipe for pork adobo or even mix meats like chicken and pork. Adjust cooking times accordingly.
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📋 Recipe

Best Filipino Chicken Adobo
Equipment
- 1 MIxing Bowl
- 1 medium pot or dutch oven
Ingredients
- 2 lbs boneless chicken thighs
- 8 cloves garlic, crushed
- ½ cup dark soy sauce
- ¼ cup kecap manis or sweet soy sauce
- 3 tablespoon oyster sauce
- 1 cup cane vinegar
- 1 teaspoon black peppercorns
- 6 pcs bay leaves
- 1 tablespoon cooking oil
- ½ cup water
- 2 tablespoon brown sugar
Instructions
- In a bowl, combine chicken, soy sauce, sweet soy sauce, oyster sauce, garlic, peppercorns, and bay leaves.
- Let it marinate for at least 30 minutes. For better flavor absorption, marinate for a few hours or overnight in the refrigerator.
- Heat oil in a wide pan over medium heat.
- Add the chicken.
- Remove any excess liquid from the pan and set it aside. Allow the chicken to brown slightly on all sides.
- Pour in the mixture.
- Add water, then bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 25 minutes or until the chicken is tender.
- Season with salt to achieve the desired balance of flavors.
- Once the chicken is cooked and the sauce has thickened, remove from heat.
- Serve Chicken Adobo hot over steamed rice.
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Notes
- You can use any part of the chicken for this dish. The cooking time may vary depending on your choice.
- Taste it first before adding salt. We used various soy sauce on this dish and it may already be salty enough.
- For a slightly caramelized finish, you can uncover the pan and increase the heat to medium-high during the last few minutes of cooking.
- Garnish with chopped green onions or fresh cilantro for a burst of freshness.
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