Chicken Adobo is often a Filipino style dish, and this savory recipe can be cooked up in no time!
This super easy recipe is cooked on the stovetop for a fragrant, hearty, one-pot entrée that will become a family and a crowd favorite!
Want to set it and forget it? Try this easy crockpot version that can be switched up for milder or stronger flavors depending on who’s enjoying it.
Ingredients & Variations
CHICKEN This recipe can be made with chicken thighs, legs, or breasts, but for the most tender results, chicken thighs and drumsticks are the best choices!
Thighs and drumsticks are less expensive, and leaving the skin on adds extra flavor!
ADOBO SAUCE For a classic chicken adobo recipe, you will want to use the spices listed in the recipe below.
Want some heat? Kick the heat up a notch with the addition of chipotle chiles.
Don’t have cane vinegar? Opt for cider vinegar! While the flavor will change it is the best alternative to traditional cane vinegar.
Out of soy sauce? Swap it for a dark soy sauce, it will increase the saltiness of this recipe though. Silver Swan soy sauce is a traditional soy sauce that can be used in this dish. It is slightly sweeter than a traditional soy sauce.
How to Make Chicken Adobo
Chicken Adobo has a special flavor all its own, and it’s not hard to make it happen!
- Brown chicken in oil in a dutch oven.
- Saute the onion and add remaining ingredients.
- Top with the marinade and simmer until thickened and chicken is cooked.
Serve with white or brown rice, and don’t forget to top it with more of the yummy sauce!
What to Serve with Chicken Adobo
There are so many options to choose from when it comes to perfect sides.
- Starch: Spanish rice, cilantro lime rice, oven-baked rice, or quinoa!
- Veggies: roasted eggplant, creamy carrot salad, or a fresh and crisp tossed salad.
- Bread: Homemade French Bread or beer bread for sopping up all that tangy sauce!
Flavor Packed Chicken Recipes
- Sheet Pan Greek Chicken
- Cilantro Lime Chicken
- Roasted Rosemary Chicken
- Pineapple Teriyaki Chicken
- Sticky Bourbon Chicken
Did you enjoy this Chicken Adobo recipe? Be sure to leave a rating and a comment below!
Easy Chicken Adobo
- 1 tablespoon vegetable oil
- 2 pounds chicken thighs or drumsticks (bone-in, skin-on)
- ½ onion slivered
- ⅓ cup white cane vinegar
- ⅓ cup soy sauce reduced sodium
- 6 cloves garlic peeled and minced
- 1 teaspoon black peppercorns
- 3 bay leaves
- Heat oil in a deep skillet. Add chicken and brown on all sides, about 10 minutes.
- Remove chicken and set aside. Add onion to the pan and cook until tender, about 5 minutes.
- Add the chicken back to the pan. Combine remaining ingredients and pour over the chicken.
- Bring to a gentle boil, reduce heat to a low simmer and cook covered for 30 minutes. Flip chicken, cover, and simmer an additional 20 minutes or until chicken is tender (keep an eye on the liquid and add a bit of water if needed).
- Remove bay leaves and serve with rice and a drizzle of the sauce if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I haven’t tried it yet but wanting to make it this week.
So the red seasoning in the picture is just for the photo nothing missing from the ingredients? Also do we need to crush the peppercorns? Thanks!
I use whole peppercorns in this recipe Maria. Enjoy!
Our favorite dish is chicken adobo.We cook this in my house once a week with white or brown rice. I use leg quarters and they are very cheap, you can have a nice supper for the family in less than $10.00. Holly,thank you so much for all the recipes you’ve sent me. I love all of them. I cooked different ones and most ingredients are in my freezer and pantry. I’m feeling like a good chef with all your recipes. I’m retired so I can prepare meal three times a day. Your recipes are all delicious and very easy to follow.
Thank you so much for the kind words Tess. I am so glad you are enjoying the recipes!
I don’t see the adobo seasoning listed in the recipe. When is it added and how much?
Hi Judy, this recipe is making chicken adobo from scratch, using the ingredients listed! Yes, it’s that easy. Please read the post which will give you more information and enjoy the chicken.
I am marinating this today. I did not see anywhere how much Adobo seasoning to add. So I just guesses. How much do you recommend?
Hi Maida, this recipe is making chicken adobo from scratch, using the ingredients listed! Yes, it’s that easy. Please read the post which will give you more information and enjoy the chicken.
No mention of Adobo seasoning in the list of ingredients. Can’t call it Adobo chicken without Adobo seasoning!
Hi Carolyn, this recipe is making chicken adobo from scratch, using the ingredients listed! Yes, it’s that easy. Please read the post which will give you more information and enjoy the chicken.
What are the spices to use if you don’t have the adobe spice?
You can use this recipe to replace Adobo seasoning.
Great recipe. Simple but yummy!
Delicious. Followed recipe but used cider vinegar and low sodium soy sauce. Will add spice next time but not needed.
In most traditional Filipino households, onions are not used. Rather garlic, peppercorn and bay leaves are the base. The protein is allowed to sit/marinade (the rest of the ingredients) for no more than 30 minutes before proceeding to cook. We don’t normally fry before stewing. However, there is another version of adobo (from the northern parts) wherein the cooked meat is fried in a little oil, without the sauce/marinade. Then again, another version does not even use soy sauce (white adobo version or adobo puti). Lastly, your version of adobo (sans onion) that adds a bit of coconut milk.
Thank you for sharing that, SJ! That is really interesting!
Absolutely delicious! The flavors are amazing!
Thanks so much, Jane! Glad you enjoyed it.
This recipe looks good and easy. But you call it Adobo chicken. You also talk about the seasoning. But in the list for the ingredients there is no Adobo seasoning in the list of ingredients. I see bay leafs, peppercorns, soy sauce, garlic, white cane vinegar but no Adobo seasoning. So if there is no Adobo in it. Why is it called Adobo? Plus I did not find the listing on how to make your own Adobo seasoning and what goes in it. If you can let me know how to make the seasoning and how much goes in the recipe that would be great. Thanks!!
Hi William, this recipe is making chicken adobo from scratch, using the ingredients listed! Yes, it’s that easy. Please read the post which will give you more information and enjoy the chicken.
William….Adobo is a sauce which is made up of the seasonings in this recipe or others depending on the recipe. Not sure what you mean when you say there is no adobo in it.
Is there another way to lower the sodium, 1288 is really high.
A lot of the sodium comes from the soy sauce and overall the dish has quite a salty flavor. This recipe uses low sodium soy sauce, I can’t say for sure how to reduce the sodium but would suggest checking the packages of the products you use for the lowest sodium versions.
Feel free to use low sodium soy sauce (e.g., Kikkoman).
What is white cane vinegar? Any examples or brands?
The information on cane vinegar is included in the notes of the recipe.
For best results, use cane vinegar often found in the Asian aisle of your grocery store or online. Cider vinegar can be substituted.
Datu Puti ($2.50-$5.00, based on your area) is a very popular brand of cane vinegar, aka sukang maasim or just “suka” for short, found in Safeway, Walmart or your local Asian supermarket. There is the regular and spicy so read the label carefully. If you like chicharon (fried pork rinds) try it with the spicy suka.
Also, a secret soy sauce mixture used in making Adobo is Toyomansi. Replace normal soy sauce with the Toyomansi.
Always serve over steamed white rice (short grain), to help with the saltiness and eat with a banana (the small ones). It cuts down the salt and is refreshing. Best to eat on summer days when you sweat a lot and need to replenish your sodium.
Best also to marinate (30min, no more) before cooking, so make slices into the meat. I love it soupy and less fatty: remove chicken skin after browning, add water and chicken bouillon, potatoes to absorb salt, boiled eggs to absorb vinegar – I don’t add the eggs as I like my dish sour, cook for 4 hours till the meat falls off the bones and the cartilage is gelatinous. Then pour over rice. Variants of this dish is based on region. Some even add sugar (sometimes I do, sometimes I don’t.) Always taste…always – keeps everyone praying there’ll be some for them when you’re finished cooking.
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Can’t wait to try this
Hope you love it, let us know how it goes for you!
I made this recipe tonight and it was so easy and delicious!
That looks awesome!
Thanks Lisa! Hope you enjoyed it :)