If you’ve ever wondered what dish truly represents Filipino cooking, Chicken Adobo is one of the best examples. It’s savory, tangy, garlicky, and full of comforting flavor. The good news is, it’s also very easy to cook.
This step-by-step guide is made for beginners. Whether you’re just starting out in the kitchen or trying Filipino food for the first time, this version will help you make a flavorful adobo using basic ingredients and simple techniques.
Ingredients and Tools
Everything here can be found in most U.S. supermarkets or Asian grocery stores. You don’t need anything fancy. Just a few staples and the love for bold, home-style cooking.
Ingredients:
- 2 pounds boneless chicken thighs (bone-in also works if you want a more classic texture)
- ½ cup regular soy sauce
- ½ cup white vinegar (cane vinegar like Datu Puti is a nice touch, but white vinegar works too)
- 1 cup water
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorns (or ½ teaspoon ground black pepper)
- 1 tablespoon brown sugar (optional for a little sweetness)
- 2 tablespoons cooking oil
Tools:
- Large mixing bowl
- Deep skillet or pot with a lid
- Measuring cups and spoons
- Tongs or spatula
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, and pepper. Add the chicken and toss to coat.
Let it marinate for at least 30 minutes. For a richer flavor, marinate it for 2 hours or overnight in the fridge. That’s a common tip from Filipino kitchens where flavor is everything.
If you’re short on time, it’s fine to skip the marinating step. The dish will still turn out good.
Step 2: Sear the Chicken
Heat the cooking oil in a pan over medium heat. Take the chicken out of the marinade and set the liquid aside.
Place the chicken in the pan and sear both sides until lightly browned. This step helps build more flavor and gives the meat a nice texture.
Step 3: Simmer Until Tender
Pour in the reserved marinade and water. Bring everything to a boil.
Once it boils, lower the heat and cover the pan. Let it simmer for 30 to 40 minutes or until the chicken is tender and cooked through.
If you want a thicker sauce, remove the lid and let it simmer uncovered during the last few minutes. The sauce will reduce and get more intense.
Add brown sugar at this stage if you like a slightly sweet finish. We add it for balance.
Helpful Adobo Cooking Tips
- If there’s too much oil on top, just scoop it out before serving or let the rice absorb it.
- Bay leaves are traditional, but you can still cook adobo without them.
- For a dry-style adobo, simmer the sauce longer until it thickens more.
- Leftovers taste even better the next day. The sauce gets richer and the flavor gets deeper.
Frequently Asked Questions
How long does Chicken Adobo last in the fridge?
It can last up to 5 days when stored in an airtight container. Reheat on the stove or in the microwave until hot.
Can I cook it without soy sauce?
Soy sauce gives adobo its signature color and taste. If you need a substitute, coconut aminos or tamari can be used, but the flavor will be a little different.
What vinegar should I use?
White vinegar is easy to find and works great. If you can get Filipino cane vinegar, it brings out a more authentic flavor. Avoid sweet or flavored vinegar like balsamic or apple cider.
Can I use chicken breast?
Yes, but it cooks faster and can dry out if overcooked. Chicken thighs stay juicier and are more commonly used in adobo.
Want the printable recipe card?
Visit my full Chicken Adobo Recipe post here!
Please feel free to try our Pork Adobo Recipe too!
How to Cook Chicken Adobo Step by Step
Instructions
Marinate the Chicken
- In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, and pepper. Add the chicken and toss to coat.
- Let it marinate for at least 30 minutes. For a richer flavor, marinate it for 2 hours or overnight in the fridge. That’s a common tip from Filipino kitchens where flavor is everything.
- If you’re short on time, it’s fine to skip the marinating step. The dish will still turn out good.
Sear the Chicken
- Heat the cooking oil in a pan over medium heat. Take the chicken out of the marinade and set the liquid aside.
- Place the chicken in the pan and sear both sides until lightly browned.
Simmer Until Tender
- Pour in the reserved marinade and water.
- Once it boils, lower the heat and cover the pan. Let it simmer for 30 to 40 minutes or until the chicken is tender and cooked through.
- If you want a thicker sauce, remove the lid and let it simmer uncovered during the last few minutes.
- Add brown sugar at this stage if you like a slightly sweet finish.
