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Home » Recipe Index » Meat and Poultry » Chicken Adobo

Chicken Adobo

Published: Jun 1, 2020 · Modified: Jan 29, 2021 by Lalaine Manalo · This post may contain affiliate links

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Chicken Adobo is easy on prep yet big on flavor. Braised in vinegar, soy sauce, and garlic, this classic Filipino stew is a delicious medley of savory tastes you'll love with steamed rice!

Chicken Adobo with potatoes on a serving platter with a plate of steamed rice on the side
Chicken Adobo

Chicken adobo is one of the many variations of the classic Filipino-style of cooking. Like its pork counterpart, this chicken version is made by braising the meat in a mixture of soy sauce, vinegar, and aromatics such as onions, garlic, peppercorns, and bay leaves.

Like most popular dishes, there are many ways to cook this stew.  Some recipes include a small amount of sugar to balance the salty and tangy flavors of the dish with a hint of sweetness or minced chili peppers for a kick of heat. Other recipes add liver spread for a richer flavor, use tamarind in place of vinegar, or replace soy sauce with fish sauce.

Pan-fried potatoes or hard-boiled eggs are also common additions to extend the dish.

cut-up chicken marinating in garlic, peppercorns, onions, and bay leaves in a glass bowl
Adobong manok is the perfect meal you'd want on your weeknight dinner rotation. It requires simple pantry ingredients, cooks in one pan, and is ready in minutes yet tastes like you slaved in the kitchen all day long!

The incredibly tender, flavorful chicken smothered in a boldly-flavored, savory sauce is sure to be a winner at the table. The combination is pure heaven on heaps of steamed rice!

pouring vinegar on chicken in a pan

Cooking tips

  • To quickly peel the skin, crush the garlic clove with the flat side of a large knife blade to loosen the peel.
  • Although boneless chicken can be substituted, bone-in delivers the best flavor. Use a whole chicken cut up into serving pieces or your choice of parts such as legs or thighs.
  • To ensure a good sear, drain the chicken well and use a wide pan or cook in batches if necessary. Properly browning the meat gives the dish an incredible depth of flavor.
  • Make sure to "cook-off" the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes before adding the marinade and water.
  • Potatoes are optional but they're a delicious way to extend the dish. I like to pan-fry and brown them first before adding them to the adobo for better texture.

adobong manok with steamed rice on a white plate

How to serve

  • Chicken adobo is traditionally enjoyed with steamed rice for lunch or dinner, but can also be served for breakfast as a silog meal with garlic fried rice and sunny-side-up eggs.
  • Stored properly, leftovers will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • To reheat, place in a wide pan and heat to an internal temperature of 165 F.

More Adobo Recipes

  • Adobong Sitaw
  • Adobong Itlog
  • Adobong Talaba
Chicken Adobo with potatoes on a serving platter with a plate of steamed rice on the side
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4.45 from 38 votes

Chicken Adobo

Chicken Adobo braised in vinegar, soy sauce, garlic, and onions. Hearty and delicious with a garlicky savory sauce, this classic Filipino stew is amazing with steamed rice.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 458kcal
Author: Lalaine Manalo

Ingredients

  • 2 large potatoes, peeled and sliced into rounds
  • ¼ cup soy sauce
  • 1 head garlic, peeled and minced
  • 1 onion, peeled and sliced thinly
  • ½ teaspoon peppercorns
  • 2 bay leaves
  • ¼ cup oil
  • 1 (3 to 4 pounds) whole chicken, cut into serving parts
  • ½ cup vinegar
  • 1 cup water
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid.
  • In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
  • Add chicken including onions, garlic, and bay leaves and cook, turning occasionally until chicken is lightly browned.
  • Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 2 to 4 minutes.
  • Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
  • Season with salt and pepper to taste. Serve hot.
  • Add potatoes and cook until potatoes are tender and sauce is reduced. Serve hot.

Video

Notes

  • To ensure a good sear, drain the chicken well and use a wide pan or cook in batches if necessary. Properly browning the meat gives the dish an incredible depth of flavor.
  • Make sure to "cook-off" the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes before adding the marinade and water.

Nutrition

Serving: 406g | Calories: 458kcal | Carbohydrates: 35.3g | Protein: 16.7g | Fat: 27.7g | Saturated Fat: 5.7g | Cholesterol: 48mg | Sodium: 1254mg | Potassium: 1015mg | Fiber: 5.4g | Sugar: 3.7g | Vitamin A: 150IU | Vitamin C: 55.3mg | Calcium: 50mg | Iron: 2.3mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Janeen Pascua says

    June 02, 2020 at 8:44 pm

    I love that your recipes include tips like cooking off the vinegar. I did not know this before which was why i always end up with sour adobo. Now I know what to do to cook it properly!

    Reply
    • Lalaine Manalo says

      June 04, 2020 at 9:33 am

      Thank you so much! I am glad you find the tips helpful 🙂

      Reply
  2. Arpita Patel says

    April 18, 2020 at 4:46 am

    5 stars
    This is by far the best adobo that I've tried. I have yet to try your other recipes but I'm confident they should be as good as this. Kudos!

    Reply
    • Lalaine Manalo says

      June 01, 2020 at 1:59 am

      Thank you for the 5-stars! Glad you enjoyed the recipe!

      Reply
  3. Noel says

    April 01, 2020 at 4:47 am

    thanks for the recipe i would be cooking this tomorrow morning. i have already marinated the chicken this morning when i came straight from the market. hoping that it will come out good as the way it should be.

    Reply
    • Lalaine Manalo says

      June 01, 2020 at 2:02 am

      Happy cooking! Enjoy 🙂

      Reply
  4. Elizabeth says

    October 10, 2019 at 4:37 am

    This adobo recipe is delicious! I’ve just cooked it and it’s very authentic. Thank you for sharing!

    Reply
    • Lalaine Manalo says

      June 01, 2020 at 2:02 am

      Thank you so much!

      Reply
  5. Katrina says

    September 22, 2019 at 2:43 am

    Hi,

    Really great recipe!! Mine turned out really well and I followed your instructions.

    I need some help though. In my 2nd attempt, i can still taste the strong vinegar flavour. I thought i cooked it off (as per your instructions) but I might not have boiled it long enough. What can I do to try and reduce the vinegar taste after everything is cooked?

    Reply
    • Lalaine Manalo says

      June 01, 2020 at 2:01 am

      You can remove the chicken and just simmer the sauce uncovered for a few more minutes and then return the chicken back in 🙂

      Reply
  6. Alex says

    June 20, 2019 at 2:47 pm

    Thank you very much for this recipe. Your adobo recipe doesn’t require very much soy sauce and vinegar which is what I like the most. Delicious!

    Reply
    • Lalaine Manalo says

      July 09, 2019 at 5:47 pm

      My pleasure, Alex!

      Reply
  7. Jennifer says

    December 01, 2018 at 4:41 pm

    5 stars
    This was good. I have nothing to compare it to, but I followed directions exactly and cooked it in my Instant Pot and it was delicious!! Thank you for this recipe.

    Reply
    • Lalaine says

      December 02, 2018 at 11:29 am

      You're welcome! I've never tried chicken adobo in the Instant Pot before but I've done pork adobo 🙂

      Reply
  8. Tina says

    November 08, 2018 at 7:44 am

    5 stars
    Very helpful and yummy recipe.! Straightforward and not leaving out the tips that makes it taste authentic. Thank you!

    Reply
    • Lalaine says

      November 08, 2018 at 3:16 pm

      Your welcome. I am glad you found the recipe and tips helpful 🙂

      Reply
  9. Tina says

    November 08, 2018 at 7:42 am

    5 stars
    Thank you. It was a very helpful, informative and yummy recipe. I greatly appreciate it!

    Reply
  10. FLETCH says

    May 16, 2018 at 7:05 pm

    5 stars
    You do not put potatoes in Adobo - end of. Potatoes are not ready available in PI and historically they have never been a major food

    Reply
    • Daniel says

      January 15, 2019 at 5:32 pm

      Potatoes added actually is not an original ingredient, just a personal modification. Potatotes,kamotes (yam variety) were readily available (any time of the day) in the Philippines, they are ingredient of many Filipino recipes.

      Reply
  11. Elmer cabling says

    January 19, 2018 at 11:30 pm

    Learning Filipino cooking when I Google kawaling pinoy, I use your recipes alot!

    Reply
    • Lalaine says

      January 20, 2018 at 9:02 pm

      Thank you, Elmer!

      Reply
  12. Charlotte says

    December 05, 2017 at 4:28 pm

    5 stars
    Wow! This is delicious. I cooked chicken adobo before but it always tastes like vinegar. Thanks for the tip Ate Lalaine!

    Reply
    • Charlotte says

      December 05, 2017 at 4:30 pm

      I forgot to include that I didn’t add potato because I don’t have any. But still it came out delicious!

      Reply
      • Lalaine says

        December 08, 2017 at 8:15 am

        The potatoes are really optional but try adding them next time 🙂

        Reply
    • Lalaine says

      December 08, 2017 at 8:13 am

      I am glad the tips worked for you, Charlotte. 🙂

      Reply
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