Name: Filipino Chicken Adobo Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 3/4 cup rice vinegar (see notes); 3/4 cup light or low-sodium soy sauce (see notes); 1 teaspoon black peppercorns; 2 1/2 pounds boneless skinless chicken thighs; 2 tablespoons neutral oil, such as avocado oil, divided; 1 medium yellow onion, thinly sliced; 5 cloves garlic, thinly sliced or minced; 3 bay leaves (preferably fresh); 2 teaspoons cane, brown, or white sugar (omit if using Filipino cane vinegar); 4 green onions, thinly sliced; White rice (for serving)

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Introduction

Filipino Chicken Adobo is a beloved, tangy, and savory dish that’s simple to make yet packed with rich, comforting flavors. Featuring tender chicken thighs simmered in a garlicky soy and vinegar sauce, it’s a perfect meal served with fluffy white rice. This classic Filipino recipe brings a burst of umami to your dinner table.

A white plate holds nine pieces of dark brown glazed chicken, arranged in a rough circle, each piece showing a shiny, caramelized texture with slightly charred edges. The chicken is coated with a thick, dark sauce and scattered with small bits of black beans and sliced green onions that add bright green contrasts to the rich tones of the meat. Thin caramelized onion slices are visible on top and around the chicken pieces, giving extra texture and depth. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup rice vinegar (see notes)
3/4 cup light or low-sodium soy sauce (see notes)
1 teaspoon black peppercorns
2 1/2 pounds boneless skinless chicken thighs
2 tablespoons neutral oil, such as avocado oil, divided
1 medium yellow onion, thinly sliced
5 cloves garlic, thinly sliced or minced
3 bay leaves (preferably fresh)
2 teaspoons cane, brown, or white sugar (omit if using Filipino cane vinegar)
4 green onions, thinly sliced
White rice (for serving)

Instructions

Step 1: In a large bowl, combine the rice vinegar, soy sauce, and black peppercorns. Add the chicken thighs and marinate for at least 20 minutes or up to overnight for more flavor.
Step 2: Heat 1 tablespoon of oil over high heat in a large skillet or pot. Remove the chicken from the marinade, letting most of it drip back into the bowl and reserve the marinade. Place the chicken, smooth side down, in the hot pan and cook undisturbed for 2 to 3 minutes, until lightly browned and golden. Flip and cook for an additional 2 minutes. Do not cook through. Transfer chicken to a large plate.
Step 3: Lower the heat to medium-low and add the remaining 1 tablespoon of oil to the skillet. Add the sliced onions and garlic and cook until the garlic is fragrant and slightly browned, about 2 minutes. The onions do not need to brown.
Step 4: Pour in the reserved marinade, add bay leaves and sugar, then bring to a rolling boil, scraping up any browned bits from the pan. Once boiling, reduce heat to medium and simmer for 3 to 4 minutes.
Step 5: Nestle the chicken thighs back in the skillet, smooth side down. Lower heat to a simmer and cook uncovered for 10 minutes. Flip the chicken and continue simmering, occasionally spooning sauce over the top, for 10 to 15 minutes, or until the sauce has reduced by half.
Step 6: If the sauce isn’t thick enough, remove the chicken and continue to cook the sauce until it reaches your desired consistency. Return the chicken to the skillet to warm through if needed.
Step 7: Serve the chicken adobo immediately with fluffy white rice, garnished with sliced green onions. Pass extra sauce at the table for added flavor.

Tips & Variations

For a richer flavor, marinate the chicken overnight to allow the vinegar and soy sauce to deeply penetrate the meat.
If you prefer a sweeter adobo, increase the sugar slightly or add a splash of coconut milk toward the end for a creamy twist.
Use Filipino cane vinegar if possible, but substitute with rice vinegar for a similar tang.
Chicken drumsticks can be used instead of thighs; just adjust the cooking time accordingly.
Add boiled eggs to the sauce during the last simmer for a traditional touch.

Storage

Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after sitting overnight. Reheat gently on the stovetop over medium-low heat to avoid drying out the chicken, adding a splash of water if the sauce has thickened too much.

How to Serve

A white plate holds around nine pieces of glazed dark brown chicken thighs, each with a shiny, slightly sticky texture from a thick sauce coating. The sauce pools visibly beneath the chicken, with caramelized bits of onions and black beans spread evenly over the chicken pieces. Bright green chopped scallions are sprinkled on top, adding a fresh contrast to the rich dark brown color of the chicken. The plate is set on a white marbled surface, and the image is well-lit from above to highlight the glossy chicken skin and saucy details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce cooking time and watch carefully to keep them tender.

Is it necessary to brown the chicken before simmering?

Browning adds extra flavor and color to the dish, but you can skip it if short on time. The adobo will still be tasty but with a milder depth of flavor.