Chicken Adobo

Adobo a traditional Filipino dish. Being part Filipino, I have had many versions of this over the years. My grandmother used to make it, my dad makes it and a good friend of mine also makes it. After trying all of these different versions, I decided to make it my own. While it still holds some of the traditional flavors of soy sauce, vinegar, garlic and peppercorns, my sauce also has the added flavor of onions and chicken broth. My sauce is also a little thinner and goes nicely with steamed jasmine rice.

Chicken Adobo Recipe

Serves 4 Prep Time: Cook Time:


  • 2 tablespoons of olive oil
  • 1 1/2 pounds of boneless skinless thighs
  • 10 garlic cloves, chopped
  • 1/2 medium onion, sliced
  • 2 tablespoons of whole black peppercorns
  • 1/4 cup of soy sauce
  • 1/4 cup of vinegar
  • 1/2 cup of chicken broth
  • 2 bay leaves
  • 2 cups jasmine rice



In a large skillet heat olive oil over medium heat


Add the chicken and 1/2 of the garlic to the skillet. Cook the chicken just until browned. In order to make sure it doesn't get too dry during the rest of the cooking process, it is important not to cook the chicken all the way through at this point. You may need to cook the chicken in batches.


Remove chicken and garlic from the pan and discard all but 1 tablespoon of the pan drippings.


Add the chicken, garlic back to the pan and add the onion, peppercorns and remaining garlic. Sauté for 2 minutes.


Add the soy sauce, vinegar, chicken broth and bay leaves.


Cover and cook for 20 minutes.


Meanwhile, start your rice and prepare according to the package instructions.


After 20 minutes, uncover the adobo and let the sauce boil until it reduces by 1/3. Remove the bay leaves.


Spoon the chicken and sauce over the rice and serve.


Note: The peppercorns can be a bit spicy and while I think that they really do make the dish, some versions I have had used coarsely ground pepper and that works as well. Enjoy!

Leave a Comment

  • Reply
    April 10, 2013 at 2:32 pm

    I cannot help but join the conversation. I used to have the same problem with cider vinegar when cooking Filipino food – it is too acidic but lately I have discovered Silver Swan Cane Vinegar, the same maker of Silver Swan soy sauce. Silver Swan is the perfect vinegar for adobo or paksiw. Try it.

  • Reply
    August 11, 2009 at 3:25 pm

    I LOVE adobo. Craving for some right now! Good thing I’m going to the market. :)

    I’ve used the apple-cider vinegar for adobo, I find it too sour, so I put less when I use it. I prefer sukang paombong (palm vinegar) for adobo when I have it on hand.

    Now my tummy’s grumbling…

  • Reply
    July 12, 2009 at 7:15 pm

    Hi Des

    Did you use white vinegar or apple-cider vinegar.

    • Reply
      July 13, 2009 at 7:37 am

      Hi Jackie, for this recipe I used white vinegar. However, I have heard that people use apple-cider when making adobo, I just never have before. If you do let me know how it tastes. Apple-cider vinegar can add a wonderful flavor to many dishes.

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