Filipino Adobo Chicken

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Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen fills with an intoxicating sweet and sour aroma that will leave you anxious to eat.


Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.Filipino Adobo Chicken

Not only is it so easy to make, but because it’s incredibly flavorful and my kids love it! More of my favorite, easy to make chicken dishes are Braised Chicken Thighs with Mushrooms and LeeksChicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre), and One Pan Parmesan Crusted Chicken with Broccoli.

Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

I first shared this recipe back in 2010, but I thought the photos needed some updating as you can see the image below.

Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. We serve this over basmati rice which makes it a complete meal. It’s recommended marinating this overnight but if you’re pressed for time, it’s still delicious if you don’t. I prefer dark meat when making chicken stew; legs and thighs both work well.

Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.
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4.77 from 26 votes
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Filipino Adobo Chicken

175 Cals 27 Protein 5 Carbs 4.5 Fats
Cook Time: 1 hr
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner
CUISINE: Filipino
Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.


  • 8 skinless chicken drumsticks, on the bone
  • 1/3 cup low sodium soy sauce, use gluten-free soy sauce for GF and coconut aminos for Paleo
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic, crushed
  • 6 ground peppercorns
  • 4 bay leaves
  • 1 jalapeño, chopped (optional)


  • Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
  • Put chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
  • Remove the cover and cook an additional 15 minutes, until the sauce reduces.
  • Discard bay leaves and serve over rice if you wish.


Serving: 2drumsticks, Calories: 175kcal, Carbohydrates: 5g, Protein: 27g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 105mg, Sodium: 820mg, Fiber: 0.5g
WW Points Plus: 4
Keywords: best filipino chicken adobo recipe, braised chicken recipe, chicken drums recipe, Filipino Adobo Chicken, filipino chicken recipe

Filipino Adobo Chicken – Chicken braised in vinegar and soy sauce with lots of garlic. This easy, savory chicken dish has become a staple in my home. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

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  1. I’ve been making this for years. It’s one of my husbands favorite. He Always says afterwards the chicken was really good. Good thing he doesn’t know it’s made with vinegar because the man hates anything with vinegar in it, or so he thought 😉
    I make it with coconut curry cau,flower rice & pour some of the sauce on top. So easy and so delicious. Thanks!

  2. I am so lost. Where is the oven temperature? Did I miss something? 

  3. I made this tonight and Oh My Goodness it was soooo good! Thanks for the recipe.

  4. Love this recipe. I make it with apple cider vinegar and it’s not sour at all that way.

  5. Hi Gina,

    This is one of my favorite recipes! I have been making it for a couple of years. I am a college student and it works wonderfully as a food prep meal with brown jasmine rice and broccoli. I usually make it with chicken tenders or breasts, as I prefer white meat. I was recently gifted with an air fryer and would love to make this recipe (using chicken breasts) in it. Do you have any recommendations on how I would do this? Thank you in advance!

  6. I have always used rice vinegar, not apple cider vinegar. Do you think it makes it sweet?

  7. I make this almost weekly. I always use boneless chicken thighs, coconut aminos in place of soy, and add mushrooms. It’s the easiest weeknight dinner and I serve with brown rice and steamed broccoli. It’s a hit every time. Thank you for this great recipe!

  8. Never tried skinless chicken adobo before. Looks so yummy!

  9. Why is it under Japanese cuisine… the flavors are great. I taste too.much salt for my liking so I’ll use low sodium soy, also since its usually eaten with rice (like peanut butter and jelly) maybe add a basic rice technique. Not just any rice, but how a Filipino technique to make white rice… I’ll leVe it at that

  10. love this recipe! For anyone who still finds it sour I like to add Dash of brown sugar and 1 onion or onion powder for the last 15 minutes! Tip straight from a Filipina! 

  11. I love this recipe very much. This time I used chicken b=and meat. Plus I added the Jalapeno pepper. I’m going to put it over rice and see how it is that way.

  12. Could you make this with chicken thighs or breasts?

  13. It came out amazing, Everyone devoured it lol. The only thing I changed is 1/3 vinegar to 1/4 so it’s just a little less & not overpowering. Had one comment to clean the jalapeño seeds out of the pepper because she couldn’t handle the spice which I honestly couldn’t taste but even she went back for seconds so did everyone else lol I was very happy with this recipe & It is now going to be a regular without a doubt

  14. This is NOT a Chinese/Japanese Recipe!!! Adobo is Philippine authentic dish. 

  15. Gina. I’m wondering if the people who find this dish to be sour might not be leaving out the water. It’s
    not listed in the ingredients and it would be easy to miss it in the recipe. That aside, I love this.

  16. I was about to use this recipe until I saw that it’s labeled as “Chinese-Japanese.” Not okay.

  17. I used chicken breasts instead and omitted the garlic due to allergies, but it was beautiful the chicken practically melted. This is easily going to become a favourite in the house.

  18. If i don’t have peppercorns, is ground pepper ok to use?

  19. I love chicken adobo and your recipes great and easy..

  20. Mukhang masarap… ti-nry ko ngayon.

  21. Everyone loved it. And I also liked that it’s a mostly hands-off type recipe. Will definitely add to my repeat recipes.

    • Why is this mislabeled? Filipino cuisine is not Chinese or Japanese.

      Also, as a Filipina, no one in my family has ever marinated the chicken beforehand or put jalapeno in chicken adobo or served it with basmati.

  22. I moved to San Diego from South Carolina, so I’d never had Filipino food before. Then, I discovered adobo, lumpia, pancit and all those delicious foods. However, like the deep-fried food of my people, it’s not the healthiest. I celebrated finding this recipe. It is easy and so, so, so delicious. It has become a weekly staple, bot just reserved for special occasions- although lumpia remains so!

  23. I just made this dish and it’s absolutely delicious! I used cayenne pepper instead of jalapeño and added a little bit of honey. The broth is so yummy I could drink it. It’s very easy to make. I will definitely make this again.

  24. I love to cook and my family love chicken adobo thank uguys i love new ideas👍👍

  25. Why won’t your system accept my email address as being valid,  I use it for everything 

  26. Oh GINA! I’ve been looking at this recipe for ages! I don’t know why it took me so long to finally make it! I used skinless boneless thighs because I had them to use up and it turned out excellent. That sauce is amazing! My husband was thrilled and said this is a new favourite and to not lose the recipe!

  27. How many cloves is one “small head” of garlic? (I use refrigerated garlic.) Also, how much pepper equals 6 ground peppercorns (in teaspoons)? Thanks!

  28. Can I sub chicken breast or will it be too dry?

  29. Was married to a Filipino and made this often. Almost exact recipe missing one thing, a whole sliced medium sized Vidalia onion. Also same recipe can be used with cubed pork butt

  30. Mine is a bit bitter or sour can brown sugar be added to cut the sourness?

    • Many recipes use a tablespoon of honey or two to cut the sourness. (I myself prefer it as it is, having grown up in the Pacific with a sodium-rich palette, but it’s still good with the adobo mix dialed back!)

  31. My fiance and I loved this! I only marinated the chicken for an hour and it turned out great. I used 9 chicken legs based on what my grocery store had and just made a bit more marinade. I also used two crushed garlic cloves. Served with rice, black beans, and avocado – this is added to our roation!

  32. Super easy to make, the only problem is finding a place with 8 chicken legs. I ended up just using six, and the chicken gets so tender that it really is falling off the bone. If you are lucky enough to have a larger family I would suggest two or three legs a piece, or attempt the same recipe with chicken thighs. Goes great with roasted zucchini, yellow squash, and yellow onion.

  33. I’ve made this 3 or 4 times. I enjoy it everytime. Very simple, and savory…great for winter. Marinating overnight is preferred.

  34. Was very excited to make this recipe. Whole family tried it, and no one enjoyed it. Has a strong sour taste, so make sure you like sour. Simple to make, but just was not a hit with our crew.

    • Odd this one shouldn’t be sour, we love this dish! SO much it’s on constant rotation.

    • As a Filipino that’s been making this dish a long time, we rarely use equal parts vinegar to the soy sauce. You learn to mess with it to your liking, we also use a bit of sugar to cut the bitter from the vinegar.. I don’t marinade either, I braise, easier to adjust that way.

  35. Instant Pot instructions for this? Also, if it’s in the instant pot, is marinating for an hour still recommended?  

  36. Hi!
    I used this recipe to make Chicken Afritada- another Filipino fave dish. I marinated the chicken with soy sauce and 2 med sized tomatoes, 1/4 tsp of salt and pepper. Browned med size diced onion (yellow) and 1/2 TBS of garlic (minced) in 1 TBS olive oil. Add chicken and marinade to sauted onion and garlic. Add 1 small can of tomato paste and let it all simmer in low heat for 10 – 15 mins until done. Serve with warm cauliflower rice.

  37. Could you make this recipe with boneless chicken thighs instead of drumsticks?

  38. Made  this and loved it!

  39. I made this today (marinated over night). Wonderful. I have an AGA and therefore like to do most of my cooking inside the oven instead of on the stove top, so I did this dish in the oven at 350 degrees for an hour with the lid on the whole time, and it was superb.

    • Use medium low heat when covered and reduced till liquid is a bit saucy and not soupy.  You wanna use higher fat dark meat to lock in flavor. Halfway through the braise my family traditional recipe calls to remove chicken and sear the pieces then return to the the simmer.  Texture should be soft and falling off bone.

  40. This is a staple in my house growing up. This is the ultimate one pot dish… my family recipe doesnt marinade the chicken ahead of time. I have modified my mom’s recipe (same ingredients) by broiling it in the oven after the chicken is cooked to give it a bit of a crust or add a star anise or two to add a little more flavour to it. Also if you can get a hold of sugar cane vinegar or tomato vinegar… it makes it taste even better.

  41. What is the approximate weight of the 8 chicken legs? 2lb?

  42. How can I cook this in the instant pot? I’ve made it on the stove and it’s fantastic. 

  43. I love this recipe. I’ve been making it for years. ????

  44. It doesn’t say what oven temperature??

  45. Do you have pressure cooker or slow cooker instructions for this recipe?

    • I’m thinking frozen chicken breasts cooked all day on low with all ingredients and shred chicken at end. I plan on trying it this week. Fingers crossed!

      • There is a recipe where they cook it down until the sauce is almost syrupy and saute the chicken until it is crisp. Then serve the sauce on the side.

  46. Love it ! Making it again now for the 2nd time this week!!!

  47. Can this recipe be baked in the oven? And if so, what temperature would you suggest?

  48. My husband doesn’t really like backed chicken… considering marinating them then let him grill them…. we shall see how it turns out!

  49. I would like to make this in my new instant pot, but should I add more liquid? Have you tried this recipe in your IP?

  50. Def. gonna try this-looks amazing. Doing the low car thing, so gonna do cauliflower rice. YUM!

  51. To be Authentic Filipino the recipe should include fresh ginger as this kills the smell of the chicken and elevates the dish to a new level! Please consider doing this in your Recipe. You will enjoy it!

  52. Would you share a recipe for Pansit (sp?)?

  53. Just to confirm, this is a HEAD of garlic, and not a clove of garlic, right? I’m making this for the first time today!
    Thank you!

  54. I am making this right now!  I am going to try it in the instant pot, have you or anyone converted it? I think 20 minutes, and more liquid?  Thanks!

  55. I made this recipe a couple of months back and my boyfriend loved it! The only thing is that the sauce reduced so much and we prefer a bit more of the marinade with the chicken. Does anyone know how I can double this without compromising the recipe? Thanks in advance!! 

  56. Made this wonderful dish last night. I cooked it in my Instant Pot for 20 minutes. So yummy! Family loved it. Thanks for another great recipe!

  57. Cooked this for dinner tonight after marinating overnight, was lovely served with Rice And broccoli   Lovely flavour.

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  60. This recipe was amazing! I made it in the INSTANT POT on the poultry setting and it turned out perfectly! Followed the recipe but used half a small jalapeño and only a scant quarter cup of water.  I also only had time to marinate the drumsticks for about 15 minutes, but they were still so tasty!! I removed the chicken after it finished cooking and cooked the sauce down on the Sauté setting for about 8 minutes. Strained the sauce over the chicken and squished all of the tasty garlic goodness through the strainer. This was an easy and delicious recipe!! Thank you!! 

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  62. Hi Gina,

    I love your recipes! I was curious to know if you think the Points would change is I used boneless, skinless chicken thighs instead.


  63. Made this tonight and it was delicious. I did add some black pepper for an extra kick.

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  65. I do not have a deep nonstick skillet.  Could you bake this?

  66. I grew up in Hawaii sampling many ethnic dishes. This dish seems similar to one I loved called at the time, Chicken and long rice which is cellophane noodles. Is it.

  67. BETH — March 13, 2017 @ 1:07 pm REPLY
    Hi. I want to start marinating this tonight, but I’m confused if you meant a whole head of garlic, crushed and the cloves taken out or a small clove of garlic, crushed. Can you let me know?



  68. Hey Gina! Can you use boneless, skinless, chicken breast instead? I am not a fan of drumsticks lol!

  69. Oh my deliciousness!!!  Thank you for such a healthy and yummy dish!  I just started Weight Watchers and this was such a wonderful find! It was easy to prepare, a generous portion and so so satisfying!
    Thanks again!

  70. Just made this recipe tonight for dinner. We were not disappointed. Loved it! So easy and the flavors were great. Really enjoy recreating your recipes. They not only tastes great, but are art on a plate for the eyes. Your recipes inspire me and help to cultivate my love for preparing and cooking our own meals. I just received your latest cookbook in the mail yesterday and I think I’m even more in love with it than your first. I certainly didn’t think that was even possible. Keep them coming!

  71. Hi. I want to start marinating this tonight, but I’m confused if you meant a whole head of garlic, crushed and the cloves taken out or a small clove of garlic, crushed. Gang you let me know?


  72. Can’t wait to try! Can I use chicken breasts?

  73. I wonder if this could be converted to an Instant Pot recipe?

  74. To whom it may concern,
    If i cook this recipe in crockpot do i still marinate chicken the night before? Then do i need to make a new batch of marinade to cook it in?
    Thank you, Amy Daugherty (:

  75. Can I substitute ground pepper instead of grinding peppercorns? How much to use?

  76. I used thighs since I had some on hand. Delicious,  thanks  for sharing.  Will be making again this weekend! 

  77. LOOOOOVE Chicken Adobo. This is a great recipe! I could drink the sauce!

  78. Growing up my family’s “secret” recipe for steak marinade was just 2/3 soy sauce, 1/3 white vinegar. It always sounded gross to people until they tried it. A-may-zing. So I’m looking forward to trying this similar combo on chicken. Thanks!

  79. Gina,
    Could you use liquid amines in place of the soy sauce?

  80. Could this be cooked in an instant pot? If so, what would be the instructions? 

  81. Can I make it with whole chicken cut into pieces without skin instead of chicken legs?

  82. Would this recipe work with chicken breast too? 

  83. This looks yummy! Could this be done in an Instant Pot?

  84. I have done a lot of your Instant Pot recipes how would I convert this into an Instant Pot recipe please.

    Thank you,


  85. What should the temperature of the oven be? Looks so delicious and easy….thanks for another goody!

  86. This seems like a recipe that would be great for the Instant Pot. Have you tried doing it in there? Would marinading still be necessary?

  87. This chicken sounds delicious! I look forward to trying it! Can you tell me how I would adapt it if I’m using boneless, skinless chicken breasts? And, is a dutch oven a good pan for preparing it? Thanks so much!

  88. I’d love to try this, but how in the world does one “grind 6 peppercorns? Can you convert this into a standard measurement? Please?

  89. Has any one tried this in their Instant Pot? If so, can you comment the time/settings you used. Thank you!

  90. What soy sauce do u use? Light or dark?

  91. I’ve been making this our recipe for several years. I use boneless chicken thighs and when done, serve it shredded over brown rice. We don’t do the jalapeño or peppercorns. Sometimes I also add a teaspoon  or two of brown sugar to give it a little sweetness. 

    We love this one!!!

  92. Pingback: Filipino Adobo Chicken - Recipe Land

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  94. I have made this recipe exactly as written without any substitutions and it is awesome. Very similar to my Filipino mother’s recipe but with less fat…. but I have to say I love the other adobo recipe in the Skinny Taste Fast and Slow cookbook even better! It’s got a spicier kick and it is better than my mom’s! But I won’t tell her that

  95. I am of Filipino descent. I noticed a missing key ingredient in this recipe that my family and many other Filipino families I know use – Pickling Spice. The flavor from the cloves and various spices enhance the flavor and combined with the soyu and vinegar, it’s so delicious. I use about 2 tablespoons.
    You can wrap it in cheesecloth and use a twist tie or my secret little trick is to buy cheap sheer pantyhose from the grocery store. I cut off the toes, run them under water and wring the excess out. I add the pickling spice and stretch the stocking to tie it off tightly in a knot. Just make sure when you drop it., that it’s fully immersed. It takes a while to go through 2 legs of pantyhose. 🙂 They also have silicone spice diffusers out there.

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  98. This has been in our rotation for a couple years now. Kids love it and ask for it. It’s very easy if you do the marinade the night before and stick it in a bag, then just dump it into the pot to cook. I tried slow cooker the first time but it didn’t turn out so great. On the stove, it’s awesome. Make sure it doesn’t get too hot or it will dry out and you won’t have any sauce. We use regular thighs on the bone but I pull off the skin. Works fine. 

  99. How long would this cook in the Instant Pot? Thanks!!

  100. I did do this in the crock pot the second time I made it and it worked out fine. Low for 4 hours. Wonderful flavor and recipe. Not sure how to calculate calories as my drum sticks were a bit bigger. I did cut one off the bone and got 2.33 ounces of meat only. So in this case 1 and 1/2 of a leg would be closer to the calorie count for this recipe., or more like 3.5 ounce of meat only.

  101. I made this for the first time for my cousin’s boyfriend who is half Filipino. He told me it tasted almost just like his mother’s. I was so proud of myself! Thanks!

  102. Pingback: All About That Crock-Pot Life: Slow Cooker Chicken Adobo | Startifacts Your Personal Grooming

  103. Hi GIna-
    Could you send slow cooker directions? Thanks!

  104. Loved this, so easy and flavorful. How much does the chicken weigh for a serving approx? I used chicken thighs and it worked well too.

  105. Made this tonight and it was so simple and very tasty! The husband said it was a bit sour for him but paired nicely with the cucumber salad. I personally loved it. Don’t skip on the jalapeno if you like spicy. It really adds to the dish. Will be making it again for sure.

  106. Hi Gina,

    This was amazing – although I think next time I might try with chicken thighs. Also, I took the liberty to cook the rice in the excess sauce. You HAVE to try this. The rice was like something out of an authentic restaurant.

  107. Have you ever added sugar or honey to sweeten it? I thought it was a tad salty, although my husband liked it. Loved how tender the chicken was.

  108. My WW pocket guide says 1 skinless drumstick is 4 smartpoints. How can 2 drumsticks (which you say equals 1 serving) be 5 smartpoints?

  109. I made this tonight in a pressure cooker and it was delicious. I used thighs, legs, and bone-in breasts. The breasts were just as juicy as the thighs and legs. Thanks for a great recipe!

  110. I use chicken thighs (leaving skin on) and bite size cubes of pork roast. I don't grind the pepper corns (removing as we eat) or add the jalapeno. Realize this is not as healthy as yours so next time I'm trying your healthier recipe!

  111. HI Gina,
    Could this be made in the pressure cooker?
    If so How long do u think?

  112. I want to make this in a crockpot and add potatoes to it. When should I add the potatoes? Should I brown the meat first? Can I use the marinade that the meat was marinating in, or should I make a separate batch of marinade to put into the crockpot?

  113. Being half filipino, I grew up eating adobo. Unfortunately I don't get to eat it very often anymore. I've attempted making it before, and it's been nice, but I could never get it to taste exactly the same as my mum's. This recipe gets pretty close.

    When I first read this recipe I was worried that it wouldn't be saucey enough, as both my partner and I ADORE the sauce and love to drizzle it over our rice, however I was pleasantly surprised – there was tonnes of sauce! The sauce didn't thicken up as much as I would have liked. My mum often adds cornflour to thicken the sauce right up, so I might do that next time. I used regular soy sauce as being brought up on regular soy sauce I just can't tolerate salt reduced soy sauce. I served mine with half a cup of white steamed rice and a big serving of steamed green beans; a delicious and complete meal. This recipe is also VERY cheap – I usually have all the ingredients in my cupboard apart from the drumsticks, which themselves are very cheap. I can't wait to make this one again and again.

  114. Im a Filipina, this is a great recipe! you can add stevia or pineapple chunks to make it sweet. We also sometimes add hard boiled egg or potato&carrots. Adobo is usually served with rice. In my Father's region they put a cucumber salad (chopped cucumber, vinegar, crushed black pepper and sugar) on the side. Just try it, its heaven! While my Mother's region, they only put a small amount of vinegar, add a green chili, ginger and coconut milk! This version is also a staple in my home, husband's love it!

    Actually, you can Adobo what you want, we adobo pork, beef, fish, shrimp, squid (amazing), green leafy veg and Tofu (my fave)!

  115. For those who are not on diet and would like to try the other version, make it "chicken-pork adobo". Best pork cut is liempo or pork belly (cut into cubes). And also use chicken wings and legs with the skin on. Add a tsp of sugar while simmering and a pinch or two of MSG. Once cooked add boiled eggs. And use steaming white rice or Japanese rice. Your man will surely enjoy this sin full version. (Most man are not into weight watchers thingy, hehe…)

  116. just made this for dinner and i give it 5 stars! Even my picky toddler loved it. Thanks for this healthy alternative to one of my favorite filipino dishes without sacrificing the taste!!

  117. Has anyone ever made this using a whole chicken and a pressure cooker? I was thinking about using double (or even triple) the amount of liquid. My hubby is not a dark meat fan so I'm trying to please everyone! Thanks for all of your help.

    • I had the exact same thoughts about using the pressure cooker. I think it would work if you increase the liquid (and you could use 1:1 ratio of stock to water so not to dilute the flavor instead of all water). I was planning on trying the recipe with drumsticks in my Instant Pot and doing 1/2 cup water per the recipe + 1/2 cup chicken stock. For a whole chicken I think you would probably want to add closer to 2 cups of liquid. Good luck!

  118. For anyone looking to make this in the crockpot – I cooked on low for about 4 1/2 hours and it was perfect. Cooking for 8+ will make the meat fall off the bone, but personally, I like my drumsticks to still be a bit firm so I can pick up and eat. Try it!

  119. I've only made this recipe once, but it was amazing! I am going to make it again soon. I always wonder about the authenticity of ethnic recipes when I make them. I work with several Filipinos, and I am lucky enough to have had homemade chicken adobo from two of them. This recipe tastes the same as theirs, if not better! Excellent, excellent recipe!

    Any tips to remove the skin from the chicken legs more effeciently? That's pretty time consuming.

    • Hi, you asked so long ago but here is what I do, I use a paper towel to grip the skin and it is daily easy to pull off.  Then you can toss it all. One towel does the 8 legs.  🙂

  120. Wondering if dry bay leaves will work or does it need to be fresh bay leaves?

  121. Ditto above (crock pot) and it was "I can't stop eating this" good!

  122. I threw all the ingredients in a crock pot on low for 8 hours, it was great!

  123. I made this recipe with my husband and was shocked at how good it was. We are both working really hard to lose weight!! We marinated the chicken overnight, which really allowed the flavor to get into it. I am not a big teriyaki, soy sauce flavoring fan so I wasn't sure if I was going to like this. My husband came up with a really ingenious addition to the recipe, after the chicken is cooked he took some water (maybe a quarter cup) and some honey (couple of tablespoons). He poured the honey into the water and mixed it to dilute the honey some and poured the honey/water mixture over the chicken it was like a glaze, it made the chicken taste sweet and savory.

  124. Hi Gina!
    Try posting a String bean adobo recipe. I want to know your version!

  125. One of the ONLY things I miss about my Filipino ex-husband is his family's cooking! I wish I'd gotten all their recipes. This adobo is exactly like theirs! Thanks. 😉

  126. Could this be done using turkey?

  127. Well this is cooking as I write and smells Devine! Gina, you are amazing! I have always loved your site and you never cease to amaze me! Thank you so much for all you do

  128. Literally have this in the pot right now and my mouth is watering. If it tastes half as good as it smells, it is going to be awesome! Just one more of your recipes that I've tried.. based on those I know I will not be disappointed!

  129. Oh my goodness!!!! This was amazing. We cooked this tonight I excluded the jalapeno and added 1 large shallot finely diced. Threw the whole thing in the slow cooker on low for 6 hours (my slow cooker is rather quick). Served it with rice with a few big handfuls of finely cut spinach stirred through the rice.

  130. Yum! I love chicken adobo and always try different recipes. Your recipe is very similar to mine, can't wait to try it, thanks!

  131. Made this earlier this evening following your recipe since it's a bit healthier, and it tasted very similar to my father's chicken adobo! Loved it (and my boyfriend too), thank you for sharing. 🙂

  132. I love Adobo! I lived in the Ohilippines for a few years & made/ate this regularly. We always used white vinegar & added onions & sometimes even bell peppers. Yum! Darcy

  133. Love chicken and pork adobo. My mom is full Filipino and does variations of this, sometimes throwing in some potatoes. It's not a very colorful dish so sometimes she threw in frozen peas and chopped potatoes, and with the pork she throws in potatoes and chopped red pepper…probably some ploy to get me to eat some veggies when I was little but I still love it 30 years later. I love the sauce and always make extra to spoon over my rice.

  134. If I was to make this in crock pot, would I let it cook for 8hrs on low??? I realllly wan to make this but my schedule is so busy that my crock pot has become my personal cook!! hahaha

  135. I am a Filipino and i just made this one for dinner tonight! My husband who is an American loves this dish and told me it is his favorite dish that i cook.

    Sometimes you can put pineapple chunks with the chicken if you want something kinda sweet, others put potatoes or hard-boiled egg. But however you want to cook it, it always taste yummy!

  136. I am SO EXCITED to use this recipe! My boyfriend and his family are from the philippines, so I've grown to love all of the food, but this is by far one of my favorite dishes(:
    I can't wait to cook this for everyone, THANK YOU! 😀

  137. Another fantastic recipe!

  138. Gina,
    Always looking for low-cal recipes and because my family loves culturally diverse food, I knew we had to try this one. I made mine with 3 lbs of boneless, skinless chicken breasts (no one here likes dark meat), prepared the recipe according to your crock pot instructions. I cooked it on low for about 5 hours, turned it down to "warm" for 2 hours and about a half hour before serving, turned it back up to low to make sure everything was nice and hot. Served it with brown rice made with 95% fat free chicken broth in my rice cooker and steamed broccoli. Kids said they would eat it again and hubby RAVED about it! Thanks Lady!!! Excellent taste, amazing low-cal addition to anyone's diet! My siamese cats were crowding hubby's plate because they wanted a taste too!

  139. I LOVE this recipe. Have made it at least five times and it's a hit. I was a little afraid of chicken legs — but they are perfect, and really very easy to shred after simmering. Over rice with a streak of sriracha,it present a beautiful company-worth dish!

  140. I never knew making Chicken Adobo would ever be this easy. It tasted amazing. I am going to make it with thighs next time tho, but wow. So good! Thank you! =D

  141. Isn't it yummy!? This is now a regular in my home!

  142. This dish was amazingly good. My picky hubby really liked it and my 3 year old ate 2 legs after I had to convince him to try it. I love that it was quick and easy. Thanks again!

  143. Hi, Gina. Will you double check the Points+ value? I just put the recipe in recipe builder and it gave me 5 Points+. Regardless of the points, this recipe is amazing! I made this a few nights ago and it was a hit. I know I should make some of your other recipes–and I will–but I'm making this recipe again tonight. Thank you!

  144. Your Filipino recipes make me so Happy!

  145. I am so glad to see so many of you liked this dish… there never goes a day without this on our table. Simple, easy, and so good. I am a Filipino and I love cooking as well.

    I am constantly checking your website for recipes. I am into quick and easy cooking… great for working individuals like me.

  146. I made this for dinner tonight..was yummy.. I only had 3 drumsticks and doubled the liquid except for the water…used ground garlic and a lotta ground pepper and a few jalapeno's … I'll for sure cook this again.

    I also cooked for 30 mins with the lid and 10 minutes without since I had less chicken than the recipe.. I let marinate for about 2-3 hours

  147. Making this tonight w/ black pepper & only 1/2 of a jalepeno to see how the fam likes it! Will serve it over brown rice w/ microwave-steamed broccoli. Can't wait!! We love your recipes!

  148. made this tonight in crock pot, delicious!

  149. Isn't it!! This one is a regular in my kitchen!!

  150. Hi Gina, I've been bookmarking your recipes and following your blog for a while now but this is the first one I've actually gotten round to making and it's absolutely amazing! Great flavours and I served it with rice and mixed vegetables so it's all round healthy!

    You have the best healthy/weight watchers blog out there so thank you very much for it 🙂

  151. Well this came out alright for me..: but it was my fault. I read the recipe wrong also and only added 2 clove of garlic. Then I got sidetracked and burnt it! So I remade the sauce and it was okay. I want to make this again…. The right way!

  152. I've made this with boneless thighs but I think keeping the bone on adds to the taste.

  153. I have this cOoking on the stove right now. After reading all these reviews and smelling it cooking Downstairs I'm starting to get really excited! I've been using this website a lot lately. It never hurts to eat healthier! I'll continue to comment on the recipes I've tried. As well as Leave a final review for this one once I try it!

  154. I am filipino and love adobo. This was a hit with my family. The same great taste without all the fat! We left out the jalapenos though.

  155. Do you seed the jalapeno before chopping, or do you include the seeds in the marinade?

  156. We LOVE this!!

  157. This was amazing! It was so easy to make and tasted wonderful. My roommates and I are getting healthy and eating our way thorough your recipes, Julia/Julia style. Thanks Gina for allowing us to eat so well and loss the weight!

  158. So I used this recipe and my chicken came out great. I really enjoyed it. It was so tender and the jalapeno made it have just a hint of hot. Thanks for the recipe, I will be trying more out soon. 🙂

  159. We will be trying this recipe tonight. Looks delicious, I will let you all know how it turns out. Thanks for the recipe

  160. This was INSANELY delicious. I actually browned the drumsticks in some hot olive oil while the sauce reduced at the end. Then I cooked some couscous with stock in the same pan I browned the chicken in, the brown bits stuck to the bottom added so much flavor to the couscous. Grilled up some asparagus. It was a hit at my dinner party.

  161. My friend Liren is also Filipino so it does not surprise me that this is spot on, along with my skinny tweaks! Glad you enjoyed it!

  162. So I made this tonight and it came out fantastic (I'm Filipino so I know how it should originally taste)!! I made a separate marinade and the actual ingredients I simmered with the meat, after I seared the meat first. I have to say, I usually use Coconut sap vinegar and regular soy sauce but the apple cider vinegar and the low-sodium (I love Trader Joe's)soy sauce works beautifully!!

    Like the other person who made a comment, I also started out with onions with the garlic because that's what my mom and grandma always started with. I made mine with skinless thighs with the bone because the bone definitely makes a big difference in flavor. Pretty darn close to my mom's and grandmother's =D

    LOVE LOVE LOVE your recipes!! Thank you so much!

  163. Thanks for all your comments!! I truly love this dish!! It's a regular in my kitchen!!

    There is nothing bad about dark meat, it's just a little higher in fat, but you can trim all the fat off and remove the skin and you're good!!

    • I always scrape/cut off at least the bigger hunks of fat, which is very time consuming. Does anyone have a trick to do it faster?

  164. I was always taught that dark chicken was bad, white chicken is good….is this a false claim? I notice several of your recipes have thighs and legs.

  165. i'm filipino and i had no idea this was a low cal meal. super excited about it. and i always skin the chicken too!!! i always add onions to mine and use vinegar from an asian market and reg soy sauce. and the hard boiled eggs in it is awesome too!!!
    i'm thinking of making this tonight or your asian glazed chicken (which is very similar to chix adobo)!

  166. i made this tonight for dinner! it was delicious! i didnt have peppercorns. used black pepper instead. thank you! another amazing recipie!

  167. I can't wait to make this recipe! I used to work for a Filipino family and always got to eat their adobo! Thanks for this lightened version!

  168. I made almost the exact same dish a few weeks ago in my slow cooker. It was AMAZING! And the leftovers were ever better. 🙂

  169. I am Filipino and I have to say this is pretty close to the original version. Of course adobo is a very regional dish in the Philippines so it does vary from region to region (or should I say island to island) but this is close to what I grew up eating. I'm happy to know I can eat my own delicacy and know the point conversion!

    I love your website and thank you so much for the wonderful recipes!!!!

  170. It might, I would check recipe builder.

  171. Does using thighs affect points value on the chicken recipes?

  172. No stir frying in olive oil over here (to keep it light) but I love the idea of Thai basil! Thanks for sharing!

  173. I am a Filipino and my mom cooks the best Adobo. She use red wine vinegar and she stir fries the chicken in olive oil and more garlic after the sauce has reduced then she puts fresh Thai basil to it.

  174. Ok…my dad was stationed in the Philippines when I as a little girl….This recipe truly hit the mark…I love that sweet salty tangy flavor of this chicken…Thanks so much Gina…Love it!!!!!

  175. Dark, but I'm sure light would taste good too.

  176. Should we use light or dark soy sauce?

  177. You'll love it!

  178. Thanks for posting this. I'm Filipino and I love Chicken adobo. I'll have to try your recipe. I've never used low sodium soy sauce before or vinegar in my adobo.

  179. Just had this for dinner! Marinated the chicken for most of the day, but didn't use any jalepeno. It smelled great and tasted even better. We had it with rice and broccoli and the sauce complimented both very well. We'll definitely make this again!

  180. I made this dish last night for me and my husband, and it was yummy. I served it with white rice. I was only able to marinade the chicken for an hour, but I bet the longer you leave it, the better it tastes.

  181. Cool job Chela!! I'd be cooking for the firehouse if I had your job too!! Stay safe 🙂

  182. I'm a career Firefighter (the only chick at work) and made this for the guys. They LOVED IT! It was a complete HIT! Will be making this again at the firehouse! Thanks Gina! Love your site, and the guys at work do to!

  183. Filipino adobo is the best!

  184. Made this recipe with boneless skinless thighs and marinated overnight. I did find the vinegar a little overpowering even over the rice, so next time I will tweak to a little less. I have GERD so I have to watch my acidity levels anyway. But everything else was delicious. Garlic added such flavor. YUM! Will def be adding this to week night rotation! TY Gina!

  185. I made this for dinner tonight and my entire family loved it! I made the recipe exactly as it says (with jalapenos) and even my 6 and 10 year olds loved it! It wasn't all that spicy, but the flavor was amazing! I had 2 legs w/a large baked potato for a low point meal. Thank you so much for the recipe!

  186. Just reading through the blogs, then recipe. I only used 3 cloves of garlic. Didn't even notice that it said an entire head. Still turned out wonderful.

  187. This recipe was amazing. I didn't use the pepper and used coarsely ground pepper instead of peppercorn. My husband and I both enjoyed it very much. I made brown rice as a side.
    Gina, thank you so much for posting wonderful recipes. I am looking forward to making more of them. I have made 2 of them, and they are more than I had hoped for.

  188. I made this tonight for my family and everyone loved it! It was delicious!

  189. Just made it for Christmas Eve dinner! Delicious!!

  190. This looks delish! Gonna make in my slow cooker tomorrow. Shall I brown the chicken a bit first? 8 hours on low correct?? Thanks!!

  191. this was really good, so good i made it twice in one week. def going in my menu rotation.

  192. We love chicken adobo! our comfort food. I cooked it once a week and my family loves it! i am a filipina and married to a french man. My husband and daughter loves to pour adobo sauce over their rice or even on pasta. Thanks for the lovely photo makes us crave for it now! yum! 🙂

  193. Enjoy!

  194. I just put this in to marinate for dinner tomorrow night! I am so enjoying your website. Thanks so much for all your hard work!

  195. Thanks Becca, I hope your family enjoys this.

  196. I can not wait to try this! Going to make it for dinner tomorrow. Love your website. It's so hard to find recipes that are healthy and also something my family would like. Dishes that aren't so boring. So glda to have found your blog! 🙂

  197. Thanks Angie!!

  198. Gina – I just finished the drumsticks I made last week( double batch) At it with some white corn polenta that really calmed down the strongness of the flavor (which I LOVE). I just bought a new batch of thighs to try out! My next feat will be to try it with breasts but leaving the skin on so they dont dry out – but taking the skin off once they are done and leaving the bone in of course. I love this recipe. Economical and great tasting. You rock. Stumbled this for sure.

  199. This will be going on rotation in my house!

  200. Made this tonight! It was awesome! Served it with the brown rice like suggested, cooked it in chicken broth, and a side of steamed green peas. My son gobbled it up!!

  201. i made this and we loved it..

  202. Adobo is amazing. We made it once, and it was too good for words. We need to make more filipino foods in general.

  203. Ali, yes! That's my kind of recipe!

    Glad you all loved it, sibille- great idea, the traditional method is frying the chicken after to get a little browned, but baking is a great idea.

  204. just made it and it is great, I just put the chicken in the oven to brown it a little. My guys like baked chicken and it came out great.

  205. I made this on Tuesday and we LOVED it. Thank you!!!

  206. It was yet another Gina night in our household tonight! 🙂 This was delicious. I used boneless skinless thighs and no jalapeno since my toddler was eating it also. Big hit with all of us! Served over basmati rice, as you suggested. My favorite part about this recipe is that it just could not be easier. 5 minutes of prep! Thanks!!

  207. I made this in the crockpot- Super FANTASTIC. Left out the water as you suggested. I also put the liquid from the crockpot into a saucepan and boiled it unitl it thickend. Perfect Delish

  208. Jill. not sure? Add it to taste.
    Gloria, Thanks for the blessings!

  209. Oh, Gina! I have to try this one SOON! I was looking at your comments and I see that everyone raves about it too. And you are SO nice, you always answer people's questions. God bless you, woman! 🙂

  210. Hi Gina – silly question. How many tsp's of pepper would equal the 6 ground peppercorns?

  211. I made this for dinner tonight & it was a hit – with my kids too! Loved how easy it was – and super low in points. Served it with some plain quinoa that was leftover from when I made your quinoa risotto Monday night. (I made your turkey & black bean enchiladas again last night!). Can you tell that I love your website & recipes? Keep up the GREAT work!

  212. Thanks Brazen! I can't wait to make this again! Chicken Stew is comfort food to me!! I make Sofrito Chicken all the time, one of my favorite meals.

  213. My husband is half Filipino and he says he likes mine better than his Mom's. Which is a real compliment since I am not Filipino. Our preference is to use regular soy sauce, but add water. Sometimes the full soy/vinegar mixture can be too strong. We don't add jalepeno, but peppercorns. I use boneless, skinless chicken thighs and don't marinate them. I just put it all in the pot, bring to a boil and then cover and simmer for a couple of hours. The chicken is amazingly tender.

    One thing I have learned about Adobo, is that every Filipino makes their's a little differently. That is the great thing about this recipe! Not to mention it is comfort food at it's finest. Thanks for sharing this great recipe, Gina. You are awesome!

  214. Yes, I will slowly but surely revise all my older recipes!

    So happy you all enjoyed this as much as I did!!!

  215. I made this last night, it was a family hit! I blogged about it today, here's the link if you'd like to take a look 🙂 Thanks for the great recipes Gina!

  216. Oh my! Just finished cleaning my plate! This might be my new favorite way to cook chicken! Ive never had these flavor combinations and it was insanely delicious! My boyfriend is now in love with you Gina! He said to thank you for turning me into the best cook ever! lol! Thanks again for all your wonderful recipes and information! xoxoxo

  217. I was also wondering if you were going to revise your points values with the new points plus values. For those of us following the plan these points values will no longer work, however; we could rebuild the recipe in the our tracker ourselves. Love your site!

  218. don't know where to post this, but i just want to thank you for being so on the ball with the new points plus plan. you are incredible gina! love you and your recipes! <33

  219. Hi Gina,
    Will you be posting your recipes with the new Weight Watchers Points Plus values going forward?
    Thanks for great recipes!

  220. I'm half Filipino and chicken adobo is my favorite food. Chicken adobo resembles our country and you can't deny the fact that this tastes really good, especially the sauce. I often drizzle it on my rice. Yum!

  221. I like the sound of the potatoes Mary Rose!

    Fittingbackin- I guess if I was going to use chicken breasts, I would use them on the bone, and cook this for less time so it doesn't get rubbery.

  222. this looks awesome!! I love that it includes a jalapeno – i'm in! Do you think it would be okay with chicken breasts – I hope so!

  223. Being a filipino this is something what we cook all the time…so simple and delicious. We always add hardboiled eggs and sometimes potatoes and mushrooms. enjoy!

  224. Amanda, I think 8 on low should be good.

  225. Yumm! There's a Filipino restaurant near where I work that that makes excellent pork adobo, and I can't wait to try to make this myself!

    If I use a crockpot, how long should I cook it? I'm trying to utilize my crockpot more, but I haven't quite figured out how to estimate cooking time…

  226. thanks for explaining the adobo process. I never knew how it was made, but it seems totally doable. Yum.

  227. Lisa, you peel the garlic, then I used a garlic crusher.

  228. Question about the garlic, do you smash each piece of garlic with a knife and unpeel each one and put them in the marinade kind of "smashed" whole?

  229. We just finished this for dinner and it was fantastic!!! I even misread the recipe and only used one CLOVE of garlic! LOL Looking forward to making it again, the correct way! I use your recipes about 4 times a week! Thank you..keep 'em coming!!

  230. Sounds very simple and extra flavourful… my kind of recipe! YUM! I will have to try this. Chicken is on the list for next week's farmer's market. YUM!

  231. I was just thinking it would be a great slow cooker recipe. I have it marinating right now for tomorrow. I had thought about leaving the water out also and just read that Gina suggested that!!!
    I will report with my results 🙂

  232. the picture looks so great…

  233. John and Cathy- I bet this would be great in the crockpot, I would leave the water out.

    • Being half Filipino, adobo is a staple dish in my home. I LOVE that you posted a recipe. I know this comment is old but I've done it in the crockpot and it's just as good!

  234. I want to try this, what about cooking it in the crockpot???

  235. Liren, thank you for sharing your recipe!

    Breasts tend to get dry when overcooked, I would stick with dark meat. The garlic is an entire bulb. Not just one clove.

  236. By a "head" of garlic, do you mean the entire bulb, not just one clove?

  237. could this be made with breasts?

  238. I love love love Adobo though I always serve it with stir fried veggies.

  239. Gina, this post makes me smile! Thank you for doing my family recipe justice – and for capturing it so beautifully, which can be so difficult to do with the camera. So glad you enjoyed it!

  240. This is almost exactly how I've been making it for a few years now! My grandma has always been able to make it without measurements, but I don't have that skill yet! I'm liking the jalapeno idea! My husband thinks I make this too much, so he will like that added ingredient! I also add a little bit of no cal sugar 😉

  241. Yes, sure Roz!

  242. What a wonderful recipe! I love vinegar and and garlic is my best friend! This looks like it will be a common meal around our house in the future! Thanks so much for sharing!

  243. Hi Gina, as always, WOW, this recipe looks fantastic!!!
    I have made your no bake cheesecake for a dinner party tonight and the licks on my finger before it went onto the crust told me it'll be a HUGE hit. I'm sure some of my blog readers will request the recipe. Mind if I put a link to your site on today's post?? (ps: I told my W W group about your site, and they LOVE it…thank you from us all!!!) Roz

  244. Great idea Karina!

  245. This adobo sauce sounds heavenly. I'm thinking it would amazing for marinating tofu.

  246. Kalyn – So good!! It's very hard to capture in a photo how good this smells while it's cooking! Every time someone walked in the house they asked what's cooking!

  247. I love this dish! I actually have a recipe for it on my blog too, but it's a very old recipe with a horrible photo, so now you've inspired me to make it again and try for a better picture.