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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

4.79 from 28 votes
6
Cals:175
Protein:27
Carbs:5
Fat:4.5
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.
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.
Cook: 1 hr
Total: 1 hr
Yield: 4 servings
Serving Size: 2 drumsticks

Ingredients

  • 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)

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 2 drumsticks, Calories: 175 kcal, Carbohydrates: 5 g, Protein: 27 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 105 mg, Sodium: 820 mg, Fiber: 0.5 g

Categories:

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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314 comments on “Filipino Adobo Chicken”

  1. Avatar photo
    Dominique Ordinario

    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! 

  2. Avatar photo
    MICHELE LUHMAN

    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.

  3. 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

  4. 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.

    1. Try adding coconut milk instead of water, adds a nice flavor profile, makes the sauce thicker too.

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

      1. I guess she was referring to the incorrect labeling of this recipe. Chicken Adobo is not Chinese nor Japanese but Filipino. 

  6. 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.

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

    1. 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.

  8. Avatar photo
    Barbara Tobias

    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!

  9. 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.

  10. Avatar photo
    Melissa Brooker

    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!

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

  12. 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