Chicken Adobo - Filipino Dish

Dec 02, 2005 by Tuxedo Gin | 9 Comments| Share it:   



27 ratings


Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.

So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 6

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  • 3 lbs chicken thighs
  • 3/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 ts peppercorns (crushed)
  • 1/4 ts salt
  • 3 cloves garlic (chopped or crushed)
  • 2 bay leaves
  • 1/4 of a medium onion (chopped)

Step 1

Chop the onion and garlic.


Step 2

Fully chopped:


Step 3

Get out your soy sauce and vinegar.


Step 4

Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.


Step 5

Next step is to take your salt, ground peppercorns, and bay leaves.


Step 6

Add 1/4ts peppercorns (crushed), 1/4ts salt and 2 bay leaves to the pot.


Step 7

Mix it all up very well.


Step 8

And then cover it. We need to let this marinate for 1-3 hours.


Step 9

Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)


Step 10

Almost done:


Step 11

Serve in a bowl with some of the sauce. Ideal side dishes are steamed rice, and veggies (not pictured.) That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish.

Now that you have learned how to make chicken adobo - filipino dish, please be sure to view these other chicken recipes. Also, you will love these Filipino recipes.


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user does not have an avatar jay-boogie

Dec 20, 2006

Do you use water at all in your adobo???  I didn’t see it in the recipe, just wanted to know how you could stretch this dish.

user does not have an avatar pinaydanish

Mar 05, 2008

you can also add liver paste to have a different taste to your adobo. Sometimes I add some pineapple chunks for a sweet tangy flavor.

user does not have an avatar Irene Lano

May 05, 2010

Delicious chicken adobo!  It was very easy to make and was excellent with the steamed rice.

Thanks for recipe!

user does not have an avatar

Jun 04, 2010

I have had Adobo before but it was made with a Filipino spice. Can someone please tell me what it is? The dish ws delicious.

user does not have an avatar jason

Jun 24, 2010

I normally add water to mine to make sure I completely submerge the chicken. But you will need to taste to make sure you have got the vinegar/soy/water combo to your liking. Remember the taste changes as the chicken cooks. Also, I prefer to add a few pinches of sugar to mine, but I have never marinated my chicken 2 hours or so like above, maybe thats why I completely submerge my dish.

user does not have an avatar Jovina

Aug 24, 2010

At what level of heat do you put the burner? Do you heat the pot prior to adding ingredients to it?



user does not have an avatar Andria

Dec 08, 2010

I am a white girl, but love Adobo, and learned how to make it, while dating a filipino “Pinoy” guy. I like to cut a head of cabbage (green) and spoon the rice into the “Cups” and then add the chicken and some sauce on top and YUM, it’s very refreshing

user does not have an avatar Kelly Watson

Dec 07, 2011

WOW!! Filipino dish recipe filled with healthy ingredients and those pictures of Chicken Adobo is looking very delicious. I’m excited to try this on. Thanks for this yummy tutorial. smile

user does not have an avatar Mini Laciste

Nov 19, 2012

Adobo recipes of the Philippines are really delicious..

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