Go Back Email Link
–+ servings
side view of the finished Filipino chicken adobo served in a clean white ceramic bowl. The chicken pieces are tender and glazed in a rich, dark brown sauce, generously garnished with freshly sliced green onions. The bowl is placed on a white marble countertop with a minimalistic setup, perfect for showcasing the vibrant, caramelized texture of the dish and making it appealing for any food enthusiast or home cook.

Easy Chicken Adobo Recipe

This easy Chicken Adobo is tangy, garlicky, and perfectly savory. A Filipino classic made with simple pantry ingredients, slow-simmered to perfection. Bold flavor, healthy protein—comfort food made effortless.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Filipino
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 350kcal
Author: Jacob Allen
Servings: 4

Equipment

Ingredients

Chicken and Marinade:

  • 750 g / 1.5 lb chicken thigh fillets boneless and skinless (5 – 6 pieces)
  • 3 garlic cloves minced
  • 1/3 cup 85ml soy sauce , ordinary all purpose or light (not dark soy sauce)
  • 1/3 cup + 2 tbsp white vinegar
  • 4 bay leaves fresh or 3 dried

For cooking:

  • 2 tbsp oil separated (vegetable, canola or peanut)
  • 3 garlic cloves minced
  • 1 small brown onion diced
  • 1 1/2 cups 375 ml water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper sub 2 tsp coarse cracked pepper

Serving:

  • 2 green onions/scallions sliced (garnish)

Instructions

  • In a bowl, marinate chicken with soy sauce, vinegar, minced garlic, and bay leaves for at least 30 minutes (or overnight for deeper flavor).
    This image captures a top-down view of raw chicken thigh fillets being marinated in a clear glass bowl. The marinade includes soy sauce, white vinegar, minced garlic, and bay leaves, creating a flavorful base for the Filipino chicken adobo. Set on a white marble countertop with a knife, wooden chopping board, and measuring spoons nearby, the clean and organized setup helps demonstrate the marination process clearly and professionally for cooking enthusiasts.
  • Heat 1 tbsp oil in a skillet over medium heat. Sear marinated chicken (reserve the marinade) until lightly browned on both sides.
    A top-down shot of marinated chicken thighs sizzling in a black skillet over a white marble countertop. The chicken is seared to a golden brown while bits of garlic and bay leaves remain visible in the pan. This image captures the start of flavor development through the browning process, offering a clear view of how the dish begins to build its rich taste. A reserved marinade bowl and wooden spatula add practical context.
  • Remove chicken and set aside. In the same pan, add remaining oil, garlic, and onion. Sauté until soft and golden.
  • Return chicken to the pan. Add reserved marinade, water, brown sugar, and black pepper. Stir to combine.
  • Bring to a boil, then lower heat. Cover and simmer for 30–35 minutes, until chicken is tender and sauce thickens.
    This top-down photo captures the chicken adobo simmering in a black skillet with a partially covered lid. The bubbling sauce is rich and dark with bay leaves and peppercorns clearly visible on the surface. The skillet sits on a clean white marble countertop, maintaining the consistent minimalistic scene. This step shows the final cooking stage where all flavors deepen and the sauce thickens, giving viewers a glimpse of what to expect before finishing the dish.
  • Remove lid in the last 5 minutes if you want the sauce to reduce further.
  • Garnish with sliced green onions.
  • Serve hot with rice, Cucumber Salad, or Garlic Naan.

Nutrition

Calories: 350kcal | Carbohydrates: 13g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 178mg | Sodium: 1458mg | Potassium: 597mg | Sugar: 7g | Calcium: 108mg