Chicken Adobo Recipe straight from the Philippines! You will not believe the flavor packed into this dish, and it couldn’t be easier to make. Tastes like it’s slow-cooked for hours!
Author’s Note
My Friend’s Famous Recipe, Straight From the Philippines
My son met the absolute cutest girl at school this year. Her family moved from the Philippines to a neighborhood near us, and we all became fast friends. My son and her daughter hang out all the time, and I love when she comes over because she’s a total foodie. They’ll bake with me or help make dinner, and she’s always excited to try everything.
Her favorite dessert so far has been crème brûlée, and she told me these cookies were the best she’s ever had.
One night Bentley had dinner at their house and came home raving about it, saying it was “the best thing he’d ever eaten”. Obviously I had to know what it was!
It turned out to be their famous adobo. Her mom told me pork adobo is the best, but chicken is really good too, and then she texted me her recipe. I made it immediately! I couldn’t believe how easy it was, and I’ve already made it several nights in a row.
Next, I want to try her pork adobo, and she also mentioned a dessert like flan that she says I’ll love. I can’t wait!
In the meantime, you have got to try this dish! And in the words of my friend, “Do NOT use chicken breast—thighs and drumsticks only.”
Chicken Adobo Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Chicken thighs | Use thighs, not breast. The fat helps the sauce turn into a rich glaze that chicken breast can’t replicate. My friend cooks the chicken in olive oil, but you can use any oil you prefer. |
| Soy sauce & oyster sauce | Use regular soy sauce for full flavor. Oyster sauce adds depth and a savory finish; it’s the “secret” ingredient here! |
| Rice vinegar & brown sugar | In the Philippines, they often use cane vinegar, which is a bit sweeter. To keep things simple, rice vinegar plus a little brown sugar gives a very similar result. |
| Garlic, jalapeño & green onions | Fresh garlic is key. My friend said some people crush the garlic, but she prefers it minced, and she always says “more is more.” She’ll usually use a whole head of garlic! The jalapeño adds gentle heat, and green onions brighten the dish at the end. |
| Bay leaves & black pepper | Bay leaves and pepper give this chicken adobo recipe its signature aroma and deep, savory flavor. |
How To Make This Chicken Adobo Recipe
- Sear chicken: Brown both sides in hot oil, then transfer to a plate.
- Cook aromatics: Sauté garlic, jalapeño, and pepper until fragrant.
- Simmer sauce: Add sauce ingredients and bay leaves; simmer 5 minutes.
- Cook chicken: Return chicken and simmer, flipping once, until the sauce thickens.
- Glaze & serve: Thicken sauce if needed, coat chicken, and serve over rice.
Chelsea’s Tip
Watch The Sauce, Not The Clock!
A really great chicken adobo is all about the sauce consistency. You want it to reduce into a glossy, slightly thick glaze that clings to the chicken. If it still looks watery, pull the chicken out and let the sauce simmer on its own over higher heat for a few minutes. It will thicken quickly, then return the chicken and coat it in that rich, flavorful glaze.
What To Serve With This Chicken Adobo Recipe
- Steamed white rice: For soaking up all that rich, tangy sauce.
- Cucumber salad: Crisp cucumbers + creamy avocado pairs so nicely! This is my favorite side!
- Roasted broccoli: An easy veggie that pairs well with the savory flavors.
- Fresh pineapple or mango: A sweet, juicy side that contrasts the tangy adobo.
- Simple garden salad: Light greens with a quick dressing keep the meal balanced.
More Favorite Chicken Recipes:
Chicken Adobo Recipe
Video
Equipment
- Large nonstick pan
Ingredients
- 3 tablespoons olive oil divided (can use vegetable/canola oil)
- 1-1/2 pounds boneless, skinless chicken thighs (5 thighs), see note 2
- 8 cloves garlic finely minced, see note 1
- 1 jalapeño thinly sliced, optional
- 1/2 tablespoon black pepper (table grind not ground)
- 1/3 cup soy sauce regular, not lite
- 1-1/2 cups water
- 1/2 cup rice vinegar
- 2 tablespoons oyster sauce
- 3 fresh bay leaves or use dried
- 2 tablespoons light brown sugar lightly packed
- 1/3 cup thinly sliced green onions optional
- Cooked rice for serving
Instructions
- Heat 2 tablespoons oil in a large nonstick skillet over high heat. Pat chicken very dry. Sear both sides for about 3 minutes per side, until lightly browned (do not cook through). Transfer to a plate and reduce heat to low.
- Add remaining 1 tablespoon oil to the skillet. Add garlic, jalapeño (if using), and black pepper. Cook, stirring constantly, for about 45 seconds, until fragrant and just lightly golden. Do not let the garlic brown.
- Pour in soy sauce, water, rice vinegar, oyster sauce, brown sugar, and bay leaves. Increase heat to high and bring to a simmer, then reduce to medium-high and simmer for 5 minutes.
- Reduce heat to medium. Return chicken to the skillet in one even layer (smooth side down), along with any juices left behind on the plate. Simmer, uncovered, for 15 minutes. Do not stir, but check occasionally to make sure the liquid is not boiling too rapidly. If it is, lower the heat.
- After 15 minutes, flip the chicken and cook another 5 to 10 minutes, or until the sauce is mostly reduced and glossy enough to coat the chicken. If the sauce is still watery, remove chicken to a plate and simmer the sauce over high heat until thickened. Return chicken and toss to coat in the glaze.
- Add the chicken over rice and spoon the sauce on top, adding it slowly and to taste (it's salty!). Garnish with green onions if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My wife is Filipino and I gave her this recipe to try, it came out great and we both enjoyed it. She used Filipino Silver Swan soy sauce and peppercorns to make it a bit more traditional. My wife is going to use this to cook her chicken feet in….LOL.
Wish I could get my mother-in-law to put her pork adobo recipe down, it’s one of the best things I have to eat when we go to Philippines.
Yay! I’m so thrilled to hear this! Thanks so much for sharing!
Sounds fantastic but my wofe will not eat chicken things … could I add some bitter to provide fat for the sauce? Thank you!
It won’t be quite the same, and the sauce may taste a bit flat or overly salty, but if you’re set on using chicken breasts, here’s what I’d do.
Use 1 pound chicken breasts. Slice them in half widthwise to make 4 thinner fillets, then lightly pound so they’re even in thickness. In a large nonstick skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Heat over medium-high. Once the butter is melted, add the chicken in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes, or until cooked through. Remove to a plate and let rest.
In the same pan, prepare the sauce. Add 2 tablespoons olive oil to make up for the missing fat, then let the sauce simmer until thick and glossy. Spoon or brush the reduced sauce over the chicken before serving.
That sounds great, Chelsea and I’ll give it a try! I apologize for the typos in my initial comment … I was in a rush that day! LOL Love your recipes!
I’m so excited to hear what you think! Thanks Gary!