Chicken Adobo

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Chicken Adobo Recipe

Chicken Adobo

Chicken adobo is one of the most popular Filipino dishes. I was introduced to it by my mother-in-law, and I have loved it ever since! I love the garlicky, vinegary and peppery marinade, it is addictive. There are so many variations (they are all fantastic!), but this is how I do mine. This dish tastes even better the next day!

  • Total Time: 15 mins
  • Yield: 4 1x


Units Scale
  • 600g chicken thigh fillets, cut into bite-sized pieces
  • 6 large cloves of garlic, freshly minced
  • 1/3 cup soy sauce
  • 1/3 cup plain white vinegar (or substitute with apple cider vinegar)
  • 2 bay leaves
  • 1 heaped tbsp brown sugar
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 spring onion, sliced
  • 1 chilli, sliced (optional)
  • Rice to serve
  • Sliced cucumber to serve


  1. Place chicken, garlic, soy sauce, white vinegar, bay leaves, brown sugar and pepper in a bowl. If time permits, allow it to marinate for 30 minutes (or up to 24 hours).
  2. Heat the olive oil in a large skillet on medium-high heat and add the chicken, reserving the marinade. Cook the chicken for 2-4 minutes until it starts to brown.
  3. Add the remaining marinade and 1 cup of water. Cook for 8-12 minutes, occasionally stirring until the chicken is cooked through and the sauce has thickened and caramelised.
  4. Sprinkle with sliced spring onion and chilli. Serve with rice and sliced cucumber.


MAKE AHEAD – Marinate the chicken and refrigerate up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

LEFTOVERS – Refrigerate up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins

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