Chicken Adobo

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I was first introduced to this dish by my husband in the beginning of our relationship, YEARS back when he was the only one us that did any cooking. He is not Filipino but he had neighbors who were and that’s how he learned of it. The bold strong flavors of soy sauce and vinegar were a surprise on my palette, but they went together so well with the chicken, peppercorns and bay leaves, it left a lasting impact on my foodie memory.  Over the years, as I’ve taken over the role of cook in our relationship, I’ve adapted his recipe over time and now I feel my chicken adobo could be put up against my husband’s any day. 😉

This simple chicken adobo recipe is so easy to make. It’s also a great left over dish to have in the fridge. It’s best served over rice to soak up the tangy and savory sauce. My favorite cut of chicken for chicken adobo is bone-in skinless chicken thighs. Drumsticks would also be good for this, but pretty much any dark meat would be the recommended meat. My husband always made his with chicken wings. I haven’t tried making this with white meat but if you ever do, let me know how you liked it!

Chicken Adobo over rice with a side of veggies. Delish!

Just ending the post with these beautiful tulips for your viewing pleasure. =)
Print Recipe
5 from 1 vote

Chicken Adobo

Prep Time15 mins
Cook Time40 mins
Course: Main Course


  • 3-4 lbs. bone-in skinless chicken pieces
  • 4 Tbs soy sauce
  • 2 tsp sugar
  • 1/2 tsp black pepper
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 Tbs dark soy sauce
  • 1 small onion sliced
  • 1 Tbs garlic minced
  • 3 bay leaves
  • 1 Tbs whole peppercorns


  • Marinate chicken with 4 Tbs soy sauce, 1 Tbs garlic, 1 tsp sugar, 1/2 tsp black pepper
for 2-24 hrs.
  • In a large skillet over medium high heat, add 1 Tbs of vegetable oil.
  • Brown meat on both sides and remove to plate (about 2 minutes per side).
  • Lower heat to medium, add chicken back to skillet.
  • Add vinegar, soy sauce, dark soy sauce, 1 tsp sugar, peppercorn, onions and bring to boil
  • Add bay leaves, simmer for 20-30 minutes (depending on size of chicken pieces) or until chicken is cooked through and liquid had reduced just a bit.
  • While simmering, turn chicken over every so often to evenly coat with sauce and obtain a nice brown color on meat.
  • Once chicken is cooked through, serve over rice!

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