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Filipino Chicken Adobo (So Easy!)

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5 from 7 votes

Chicken adobo is a Filipino dish made from braised chicken in a scrumptious vinegar-soy reduction. This one-pan chicken adobo recipe is SO easy, requiring less than 15 minutes of prep, oven-roasting for less mess and cleanup!

Why You’ll Love Chicken Adobo

Filipino chicken adobo is a flavor explosion, made in one pan right in the oven for way less mess (no spattering on the stovetop!). This chicken dish is healthy and delicious for any night of the week (AKA weeknight dinner perfection).

  • One pan flavor bomb.
  • Oven baked, no stovetop mess.
  • Less than 15 minutes of prep. SO easy.

Serve chicken adobo with Sesame Garlic Baby Bok Choy and sticky rice for the perfect meal.

What is Chicken Adobo?

Chicken adobo is a Filipino chicken stew, made from cooking chicken in a reduced sauce comprised of vinegar, soy sauce, garlic, and spices like bay leaves and whole black peppercorns.

You might be hesitant to try this recipe with such intense flavors; I was skeptical too! But chicken adobo has become one of my favorite chicken dishes! Here’s why…

The soy sauce and vinegar reduce to tangy, salty, umami heaven, with delicious hints of garlic and roasted onion. Bay leaves add a distinctive woodsy, peppery undertone complemented by the spicy kick of whole black peppercorns. It’s fantastic!

Chicken Adobo Ingredients

  • Boneless skinless chicken thighs – I recommend using boneless skinless chicken thighs for the best results. Stick to using 1.5-2 pounds of chicken thighs to ensure the cooking times in this recipe are accurate. You can use less chicken thighs if desired, however if you want to use more, I recommend removing chicken thighs from the pan at 45 minutes, and letting your sauce reduce alone to desired thickness. More than 2 pounds of chicken thighs will crowd your pan, lengthening the time it takes for your sauce to reduce.
  • White wine vinegar – many recipes call for regular white vinegar but white wine vinegar is more flavorful!
  • Low-sodium soy sauce – soy sauce is a key ingredient in Filipino chicken adobo. I prefer low sodium.
  • Yellow onion – a small yellow onion that’s been sliced adds more flavor and texture to the dish.
  • Garlic – fresh garlic is a classic ingredient in chicken adobo.
  • Bay leaves – bay leaves are also a classic ingredient!
  • Dark brown sugar – a small amount of dark brown sugar adds a subtle molasses undertone, also helping your sauce reduce and thicken.
  • Black peppercorns – black peppercorns are a traditional ingredient. They soften when mixed into the sauce, adding a warm, mild spiciness to the sauce.
  • Scallions – scallions are a great pop of green to garnish!
Chicken adobo ingredients

How to Make Chicken Adobo

Full instructions in the recipe card; this is just an outline!

  1. Add.

    Add chicken thighs to a large oven-safe pan.

  2. Mix.

    In a bowl, add vinegar, soy, garlic, bay leaves, dark brown sugar, and black peppercorns. Stir until sugar dissolves. Add onion slices.

  3. Drizzle.

    Sprinkle onions throughout your pan. Then drizzle the vinegar-soy mixture over the chicken thighs

  4. Roast.

    Roast chicken at 400 degrees for 45-55 minutes, basting chicken thighs with the vinegar-soy mixture every 10-15 minutes. Make sure to move around onions as well, so they get some time in the sauce and some time on top of the chicken. Chicken is done when the sauce has thickened significantly, but there’s still enough to spoon on top.

  5. Serve.

    Remove bay leaves. Serve chicken thighs with spoonfuls sauce and chopped scallions.
    Serve chicken thighs with plenty of sauce and scallions.

What to Serve With Chicken Adobo

The perfect accompaniment to serve with chicken adobo is sticky rice! You can also use jasmine, basmati or brown rice. Other side dish ideas include:

Frequently Asked Questions (FAQs)

What does chicken adobo taste like?

Chicken adobo is super flavorful, with tender chicken in a tangy, aromatic, slightly spicy sauce. You’ll want rice on the side to soak up every last drop!

How can I make chicken adobo spicier?

Add in more black peppercorns or a dash of hot pepper flakes.

Can I make chicken adobo ahead?

Yes! You can make chicken adobo ahead.

How long does chicken adobo last?

Chicken adobo lasts for 3-4 days in the fridge.

How do I reheat chicken adobo?

Reheat, covered, in the oven at 350 degrees for 10-20 minutes until warm. Or reheat, covered, in the microwave in a pinch!

Can I freeze chicken adobo?

Yes! Chicken adobo freezes well. Freeze the chicken right in the sauce for up to 4 months. Defrost in the fridge before reheating.

Other Chicken Recipes You’ll Love!

Filipino Chicken Adobo (So Easy!)

Chicken adobo is a Filipino dish made from braised chicken in a scrumptious vinegar-soy reduction. This one-pan chicken adobo recipe is SO easy, requiring less than 15 minutes of prep, oven-roasting for less mess and cleanup!
5 from 7 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Asian, Filipino
Keyword: winter
Servings: 4 servings (1/2 pound each)
Calories: 325kcal
Author: TastefullyGrace

Equipment

  • Large oven-safe pan

Ingredients

  • 1 ½ – 2 pounds boneless skinless chicken thighs
  • ½ cup white wine vinegar
  • cup low-sodium soy sauce
  • 1 small yellow onion sliced
  • 4 large garlic cloves minced
  • 3 bay leaves
  • 2 tablespoons dark brown sugar
  • ½ tablespoon black peppercorns
  • Scallions to garnish

Instructions

  • Preheat oven to 400°F. Add chicken thighs to a large oven-safe pan.
  • In a bowl, add vinegar, soy, garlic, bay leaves, dark brown sugar, and black peppercorns. Stir until sugar dissolves. Add onion slices so they’re mostly submerged in the liquid.
  • Sprinkle onions throughout your pan. Then drizzle the vinegar-soy mixture over the chicken thighs.
  • Roast chicken for 45-55 minutes, basting chicken thighs with the vinegar-soy mixture every 10-15 minutes. Make sure to move around onions as well, so they get some time in the sauce and some time on top of the chicken. Chicken is done when the sauce has thickened significantly, but there’s still enough to spoon on top.
  • Remove bay leaves. Serve chicken thighs with spoonfuls sauce and chopped scallions.

Video

Notes

  • You can use less chicken thighs if desired. If you want to use more, I recommend removing chicken thighs from the pan at 45 minutes, and letting your sauce reduce alone to desired thickness. More than 2 pounds of chicken thighs will crowd your pan, lengthening the time it takes for your sauce to reduce.
  • No need to marinate the chicken ahead of time.
  • Like it spicy? Add more peppercorns or some hot pepper flakes!
  • It’s okay if chicken thighs register significantly above 165 degrees. Chicken thighs stay tender even at high temperatures, especially when basted in sauce!
  • Garnish with chopped peanuts as well for extra crunch and flavor!

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 11g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 972mg | Potassium: 705mg | Fiber: 1g | Sugar: 7g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
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