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Chicken Adobo


Super easy Filipino styled adobo chicken made using only one pot. Use chicken wings in place of thighs to serve as an appetizer.

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Rate this recipe 4.4/5 (9 Votes)


  • 1/4 cup soy sauce
  • 1/2 cup white Filipino cane vinegar, or distilled white vinegar
  • 6 to 8 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6 chicken thighs, skin-on, bone-in


Servings 4
Preparation time 5mins
Cooking time 50mins
Adapted from


Step 1

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5 to 7 minutes. Serve with steamed white rice.


The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.

To make this adobo as an appetizer, use 2-pounds (1-kg) of chicken wings instead of thighs.

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