Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.

Filipino recipes are delicious and underrated as Chinese Recipes are more popular in the United States, but if more people had tried this Adobo Chicken recipe it could even give my crazy popular Orange Chicken recipe a run for it’s money in the flavor department.

FILIPINO ADOBO CHICKEN

You may not be entirely familiar with Filipino Chicken Adobo, but I can assure you one bite of this one-pot dutch oven incredible recipe and you will be a fan. Adobo Chicken is a unique Asian recipe compared to most of the Asian braised chicken recipes on the blog (like the Honey Garlic Chicken) because the chicken has no added sweeteners and a half a cup of vinegar along with a full tablespoon of whole black peppercorns.

There are a lot of bold flavors in this chicken adobo recipe. But once the chicken is done marinading and you braise it in the oven you won’t believe how amazing the flavors are. It isn’t too salty, or too strong of vinegar. It isn’t too spicy from pepper, it is in fact completely well balanced and perfect served over Sticky Steamed White Rice.

 HOW TO MAKE CHICKEN ADOBO

• Bone in Chicken – This chicken is braised over a long period of time until it is tender, so bone-in skin-on chicken is necessary.
• Marinate for 4 hours – The time it marinades allows the chicken to absorbs all the flavors of the garlic cloves, soy sauce, vinegar and pepper. Do not skimp on the marinating time.
• Braise the chicken – Cook the chicken pieces covered first skin side down, then uncovered in the marinade skin side up until it is browned and the adobo sauce is thickened.

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ADOBO SAUCE INGREDIENTS

• Chicken Thighs – Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on. I do not recommend using chicken breasts in this recipe.
• Soy Sauce – I use low sodium soy sauce in all recipes as the sodium in regular soy sauce is just too high and the flavors are too salty in recipe testing.
• White Vinegar – I have tested this adobo recipe with rice vinegar, cane vinegar, apple cider vinegar and white wine vinegar and the classic version with distilled white vinegar is the best option for you to use.
• Bay Leaf – Do not skip this ingredient and be sure to remove them before serving.
• Garlic Cloves – Garlic is a prominent flavor in this recipe and must be included. Do not substitute powdered garlic in it’s place.
• Black Peppercorns – You need a full tablespoon of whole black peppercorns, do not add ground black pepper to this recipe or your palate will be blown out.

What to serve with Adobo Chicken?

We love to serve Baked Brown Rice (it cooks along side the chicken in the oven), Roasted Vegetables and fun dim sum appetizers including Spring Rolls, Egg Rolls and Crab Rangoon dipped in Sweet and Sour Sauce.

INSTANT POT CHICKEN ADOBO RECIPE

• Add the marinaded chicken and sauce to your instant pot and set the pressure to high for 15 minutes.
• Remove the chicken and place on sheet pan and place under broiler to crisp.
• Reduce remaining sauce on sauté setting of instant pot until reduced by half.

SLOW COOKER CHICKEN ADOBO RECIPE

• Add all the ingredients and the chicken skin side up into a large slow cooker and cook on low heat for 6-7 hours.
• Remove the chicken and place on sheet pan and place under broiler to crisp.
• Remove remaining sauce from slow cooker, reduce on your stovetop in a small saucepan until thickened.

FILIPINO ADOBO CHICKEN

• Yield: 6 servings
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Course: Main Dish
• Cuisine: Filipino
• Author: Sabrina Snyder

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.

Ingredients

• 6 chicken thighs bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 4 cloves garlic crushed
• 1 tablespoon black peppercorns
• 4 bay leaves

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add all the ingredients together in a large bowl and marinade for 4 hours.
2. Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
3. Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.

NUTRITION INFORMATION

Yield: 6 servings, Amount per serving: 270 calories, Calories: 270g, Carbohydrates: 3g, Protein: 21g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 111mg, Sodium: 1168mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1.9g, Vitamin C: 0.8g, Calcium: 2.4g, Iron: 7.9g

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Other Recipes :
CHEESY ZUCCHINI RICE
ZUCCHINI BROWNIES
BUFFALO CHICKEN ZUCCHINI BOATS

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