easy chicken adobo recipe without pork. You know those nights when you’re hungry, you want something comforting, but you also don’t want to babysit a pot for hours? That’s me most weeknights. This recipe is my go-to for a cozy bowl of savory, garlicky chicken with that signature adobo tang. If you’re new to Filipino cooking, don’t worry. I’ll walk you through every step, and you’ll be amazed at how simple it is. Let’s get a solid dinner on the table without fuss. 
Ingredients
There are only a handful of ingredients in adobo, and that’s the beauty of it. The flavor comes from everyday items working together. You don’t need fancy gear or hard-to-find spices. Just basic pantry heroes and fresh chicken.
- 2 pounds bone-in chicken thighs or drumsticks, skin on for best flavor
- 1/2 cup soy sauce, preferably a good Filipino or light soy
- 1/3 cup cane vinegar or white vinegar
- 6 to 8 garlic cloves, smashed
- 1 medium onion, sliced thin
- 2 bay leaves
- 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
- 1 to 2 teaspoons brown sugar, optional but nice for balance
- 3/4 to 1 cup water
- 1 to 2 tablespoons neutral oil for browning
- Optional add-ins: sliced green onions, a small piece of ginger, or a splash of fish sauce
Notes and swaps:
If you prefer boneless chicken thighs, that’s fine. They cook a little faster and soak up the sauce nicely. If you only have apple cider vinegar, that works too. Keep the ratio of soy to vinegar steady for that classic balance. And yes, you can make this a little sweeter or saltier depending on your taste. The sauce is forgiving.
Food safety tip: Use separate cutting boards for chicken and veggies, and wash your hands well after handling raw chicken.
Marinating chicken
Marinating boosts flavor and helps the chicken stay juicy. It’s not mandatory if you’re in a rush, but it’s worth the extra time if you can plan ahead.
Quick 15-minute marinade trick
Combine soy sauce, vinegar, smashed garlic, bay leaves, black pepper, and onion in a bowl or zip bag. Toss in the chicken and let it sit for at least 15 to 30 minutes. If you can, pop it in the fridge for 2 hours or even overnight. The longer it rests, the deeper the flavor.
Short on time? Even a quick soak while you prep rice makes a difference. Want a pantry-first version? Check out this easy twist that leans on basics you probably already have: easy chicken adobo U.S. style with pantry items.
Pro tip: When you’re ready to cook, lift the chicken out and pat it dry. Save the marinade. We’ll use it to make the sauce.
Cooking method
This is the part that makes your kitchen smell amazing. The order matters a bit: brown the chicken first for flavor, then simmer gently so the meat gets tender and the sauce turns glossy.
Stovetop steps that never fail
1. Heat oil in a wide pan over medium heat. Place chicken skin-side down and brown for 4 to 6 minutes per side until golden. Don’t rush this step. Browning adds depth.
2. Scoop out extra fat if there’s a lot. Toss in the onion slices and cook 1 to 2 minutes until lightly softened. Add garlic from the marinade if you like a more robust garlic flavor. Stir just until fragrant.
3. Pour in the reserved marinade. Add water, bay leaves, and pepper. If you’re using brown sugar, add it now. Bring to a gentle simmer.
4. Cover and cook on low for 20 to 25 minutes, flipping the chicken halfway through. Check tenderness with a fork. If the sauce is too strong, splash in a little more water. If it’s too mild, add a tiny splash of vinegar or soy.
5. For a richer glaze, remove the lid and simmer on medium-low until the sauce reduces to your preferred thickness. Some folks like a little sauce. Others like it sticky and clingy. You do you.
Rice cooker or Instant Pot option
If you prefer a hands-off route, you can place everything in a rice cooker or electric pressure cooker. For pressure cooker, set to high for 8 minutes with quick release, then simmer on sauté to thicken sauce. For rice cooker, cook in one cycle and keep warm until chicken is tender, then reduce the sauce on the stovetop if needed.
Safety reminder: Make sure chicken reaches an internal temperature of 165°F. It’s usually there after the simmer, but it never hurts to check.
Flavor tips
This dish is all about balance. Vinegar adds brightness, soy adds depth, and garlic brings warmth. Here are a few ways to tweak it to your taste without losing the soul of the dish.
Dial in the balance
Too salty? Add a splash of water and a pinch of brown sugar. Too tangy? Reduce vinegar next time or simmer a bit longer to round off the sharpness. Not punchy enough? Add 1 to 2 teaspoons of fish sauce at the end. It won’t make it fishy, just deeper.
If you want a creamier version for a weekend treat, stir in 1/2 cup coconut milk toward the end and simmer briefly. It’s a legit Filipino twist people love. Curious? Peek at this creamy take: chicken adobo sa gata. If you want it extra rich, you might also enjoy the variation here: creamy chicken adobo with coconut milk.
Prefer sweetness? Add a teaspoon of brown sugar or a few slices of onion at the end and let them soften. A quick squeeze of calamansi or lemon brightens everything before serving.
“Tried this on a weeknight and my husband asked for seconds. I kept the sauce a little runny and spooned it over rice. Easy, bold, and super comforting.”
Serving suggestions
There’s something about adobo that just begs for rice. But I also like to add a crisp, fresh side to balance the richness. Here are some easy pairings to round out the meal.
- Steamed jasmine rice or garlic rice. For a simple breakfast-style side that pairs beautifully, try this: easy garlic fried rice.
- A fresh, tangy salad. Tomato and cucumber with a pinch of salt and splash of vinegar works. Or make a quick Filipino eggplant salad if you’ve got time.
- Starchy sides like roasted potatoes or plantains if you’re skipping rice.
- Leftovers are delicious shredded into a lunch bowl with greens, rice, and a jammy egg.
If you love simple Filipino comfort dishes, you might also enjoy this tomato-based classic for future dinners: easy chicken afritada. It’s bright, hearty, and kid-friendly.
Common Questions
Can I skip marinating?
Yes, you can. You’ll still get tasty results since the chicken simmers in the sauce. Marinating just gives you a head start on flavor.
What cut works best?
Bone-in thighs or drumsticks are the most forgiving and flavorful. Boneless thighs work too if you want a faster cook. Breast meat can dry out, so cut it into larger chunks and keep an eye on it.
How do I make the sauce less salty?
Add water a little at a time while simmering, then taste. A pinch of brown sugar can help with balance.
Can I meal prep this?
Absolutely. It tastes even better the next day. Store in the fridge up to 4 days or freeze up to 2 months. Reheat gently to keep the chicken tender.
What can I serve if I’m not making rice?
Mashed potatoes, quinoa, or roasted veggies are great. A crunchy salad adds brightness too.
Final thoughts and a little nudge
If you’ve been looking for a reliable, no-fuss dinner, this easy chicken adobo recipe without pork is the weeknight hero you want in your back pocket. It’s bold, balanced, and you can tweak it to your taste. When you’re ready to explore, try creamy coconut versions or tomato-based Filipino stews to keep things fresh. And if you’re curious about the classic pork version for another day, here’s a trusted Pork Adobo Recipe worth bookmarking. You’ve got this. Set the table, grab a spoon and fork, and enjoy every bite. 
Easy Chicken Adobo
Ingredients
Main Ingredients
- 2 pounds bone-in chicken thighs or drumsticks, skin on Bone-in cuts work best for flavor.
- 1/2 cup soy sauce, preferably Filipino or light soy
- 1/3 cup cane vinegar or white vinegar Adjust for sweetness or saltiness to taste.
- 6 to 8 cloves garlic, smashed
- 1 medium onion, sliced thin
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper
- 1 to 2 teaspoons brown sugar, optional Nice for balancing flavors.
- 3/4 to 1 cup water Use to adjust sauce strength.
- 1 to 2 tablespoons neutral oil for browning
- Optional sliced green onions, ginger, or a splash of fish sauce Use according to taste.
Instructions
Marinating
- Combine soy sauce, vinegar, smashed garlic, bay leaves, black pepper, and onion in a bowl or zip bag. Toss in the chicken and let it sit for at least 15 to 30 minutes. If possible, marinade in the fridge for 2 hours or overnight.
Cooking
- Heat oil in a wide pan over medium heat. Place chicken skin-side down and brown for 4 to 6 minutes per side until golden.
- Scoop out extra fat if there’s a lot. Toss in the onion slices and cook for 1 to 2 minutes until lightly softened. Add garlic from the marinade if you like a more robust garlic flavor.
- Pour in the reserved marinade, add water, bay leaves, and pepper. Add brown sugar if using. Bring to a gentle simmer.
- Cover and cook on low for 20 to 25 minutes, flipping the chicken halfway through, checking tenderness with a fork.
- For a richer glaze, remove the lid and simmer on medium-low until the sauce reduces to your preferred thickness.
Optional Cooking Method
- Place everything in a rice cooker or electric pressure cooker. For pressure cooker, set to high for 8 minutes with quick release; then simmer on sauté to thicken sauce. For rice cooker, cook in one cycle, keeping warm until chicken is tender.