Recipe

Chicken Adobo Recipe

Rich, savory Filipino-style chicken adobo with glossy soy-vinegar sauce, tender chicken, and crisped edges. Weeknight friendly, meal prep approved.

By Matt Campbell

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4.9

A close-up photograph of glossy chicken adobo thighs in a dark soy-vinegar sauce with bay leaves and whole peppercorns in a shallow skillet

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If you have never made adobo at home, this is your sign. Filipino chicken adobo is one of those magical recipes that tastes like it took all day, but it mostly just simmers while you do literally anything else. You get tender chicken, a deeply savory, tangy sauce, and that signature adobo vibe: garlic, bay leaf, black pepper, and a soy-vinegar backbone that hits every part of your tongue.

My version keeps ingredients accessible and the steps low-drama. The main move is simple: simmer the chicken in the adobo braise, then briefly crisp it up so the skin gets those browned edges. After that, you reduce the sauce until it turns glossy and rich enough to cling to a spoon. Serve it over rice and try not to eat it straight out of the pan. I am not judging if you do.

A real photograph of chicken adobo served over steamed white rice in a bowl with a spoonful of sauce pooling around the rice

Why It Works

Big flavor from basic pantry staples: soy sauce, vinegar, garlic, bay leaf, and peppercorns do all the heavy lifting.
Rich, savory sauce: a short reduction at the end concentrates the braise into a glossy, spoon-coating finish.
Tender chicken with crisp edges: quick browning before and after the simmer gives you texture, not just soft braised chicken.
Meal-prep friendly: adobo tastes even better the next day as the sauce settles in.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container with plenty of sauce for up to 4 days.

Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm gently on the stovetop over medium-low with a splash of water to loosen the sauce. For crispier chicken, reheat the chicken pieces in a skillet or air fryer, then spoon the hot sauce over top.

Pro tip: If the sauce tastes extra sharp after chilling, it usually just needs heat. Warm it and taste again before adjusting.

Common Questions

What kind of vinegar should I use for adobo?

Cane vinegar is common in many Filipino kitchens and tastes especially right here if you can find it. White vinegar works great and keeps the flavor bright. Apple cider vinegar adds a slightly fruitier tang. I recommend avoiding balsamic because it pushes the dish in a different direction.

Is adobo supposed to be salty?

It is savory, yes, but it should not taste like straight soy sauce. Two fixes: use low-sodium soy sauce, and make sure you have enough vinegar and water in the braise. Also, reducing the sauce too aggressively can concentrate salt, so reduce until glossy, not until it is syrup-thick.

Can I use chicken breast?

You can, but thighs and drumsticks are more forgiving and stay juicy through simmering. If you use breast, cut into large pieces and reduce the simmer time so it does not dry out.

Do I need sugar?

Not required, but a small amount helps round the vinegar’s sharpness and makes the sauce taste fuller. Start with 1 teaspoon and adjust to your vibe.

Why are there whole peppercorns?

They are part of the signature flavor. They mellow as they simmer, giving you little pops of spice. If you are not into that, use cracked pepper and strain the sauce at the end.

Do I really need to wait before stirring the vinegar?

Some adobo purists like to let the vinegar boil for about a minute before stirring so the sharp, raw edge cooks off. This recipe follows that move because it is easy and it keeps the flavor extra smooth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet or Dutch oven with lid
Tongs
Measuring cups and spoons
Knife and cutting board
Second skillet (optional, for extra-crispy chicken)

The first time I made adobo, I expected something complicated. It tasted like a recipe with secrets. Then I learned the secret is basically patience and a sauce you actually taste along the way. Now it is one of my favorite “feed people without stress” dinners. It is the kind of meal that makes your kitchen smell like you know what you are doing, even if you are still wearing yesterday’s sweatshirt and you forgot to start the rice until the last minute.