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Easy Chicken Adobo

A cozy bowl of savory, garlicky chicken with signature adobo tang, perfect for a quick weeknight meal.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: Chicken Adobo, comfort food, Easy Dinner, Filipino Recipe, Savory Chicken
Servings: 4 servings
Calories: 400kcal

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.

Notes

You can skip marinating if in a rush, but it enhances flavor. Store leftovers in the fridge up to 4 days or freeze up to 2 months.