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chicken adobo in a braiser garnished with green onions and red chilies.
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4.72 from 50 votes

Chicken Adobo

This Filipino Chicken Adobo is a simple, yet delicious stove-top quick chicken recipe. Made so easily in one pot, with just a few everyday simple pantry ingredients, this national dish of the Philippines is sure to become a family favorite! Sweet, sticky and tangy chicken marinated in a marinade that requires a handful of ingredients, seared to perfection then braised until fall-off-the-bone tender.
Prep Time10 mins
Cook Time45 mins
Marinating Time20 mins
Total Time1 hr 15 mins
Course: Dinner, Main Course
Cuisine: Asian, Filipino
Keyword: chicken adobo, chicken thigh recipes, Filipino chicken adobo
Servings: 4
Calories: 654kcal


  • cup soy sauce low sodium
  • ½ cup apple cider vinegar
  • 2 tablespoon brown sugar
  • 6 cloves garlic chopped, divided
  • 4 bay leaves fresh or dry
  • 8 large chicken thighs with skin and bones
  • 3 tablespoon vegetable oil
  • 1 large onion sliced
  • ¼ cup water


  • 2 green onions green parts, sliced
  • 1 red chili sliced


  • Prep the marinade: In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.
  • Sear the chicken: In a large skillet, with a lid, heat 2 tbsp of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.
  • Caramelize the onions: Add the remaining 1 tbsp of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.
  • Braise the chicken: Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.
  • Garnish and serve: Serve garnished with green onion and red chilies.



  1. If the chicken skin sticks to the skillet when you try to turn it, leave the pieces to cook another minute or so. Once the chicken is ready to be flipped it will slowly release from the skillet.
  2. If you have the time, you can marinate the chicken overnight in the fridge. This will give the chicken time to absorb the flavors of the marinade.
  3. Don't skip the searing of the chicken. Searing the chicken first creates color and lots of flavor.
  4. Drizzle the simmering sauce over the chicken thighs to help it form a tasty glaze over the meat.
  5. Store the leftover chicken in an airtight container. It will store nicely in your fridge for up to 3 days!
  6. After it cooled down, transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.


Serving: 2thighs | Calories: 654kcal | Carbohydrates: 15g | Protein: 39g | Fat: 48g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 890mg | Potassium: 657mg | Fiber: 1g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg