Chicken Adobo is an ABSOLUTE CLASSIC in Filipino cuisine! I grew up eating chicken adobo at least once a week. I love the mix of flavors and the way that the sauce pairs with jasmine rice. Don’t even get me started on the adobo aroma you get while it’s cooking.

This dish is perfect for when you want to cook a dish that you can “set and forget.” Once all the ingredients are in the pot, you just leave it simmering so you can get other stuff done. At this time, I usually cook rice so that they are both ready to eat at the same time!

One thing to note about chicken adobo is that there isn’t one “right” way to make it. Filipinos from different parts of the Philippines have their variations of adobo, and some families come up with their own way of making it. I’ve heard that some put potatoes in their adobo, and others who add tomatoes. Traditionalists might say “that’s not real adobo” but if it tastes good and that’s how your family has always done it, then what’s wrong with that?

This recipe is close to how my parents made chicken adobo growing up minus the sili pepper. I learned this when I lived in the Philippines and realized that I do like a little bit of spice.

Chicken Adobo

Print Recipe

Filipino chicken adobo is often considered the "national dish" of the Philippines. The name "adobo" comes from the Spanish word "adobar," which means "marinade," though the dish predates Spanish colonization. The sauce and slow cooking method makes chicken adobo so tender and delicious! It's easy to prepare and eat any day of the week.

Prep Time 15

Cook Time 40

Ingredients

2 lbs chicken (any parts, but thighs are best)
2 cloves garlic
2 tbs olive oil
2-3 siling labuyo (optional, but levels up flavor)
1/4 cup rice wine vinegar
1/4 cup soy sauce
3 bay leaves
1/2 tsp ground black pepper
1/2 tbs cornstarch

Instructions

Cut chicken into two-inch pieces and set aside.
Mince the garlic and sauté it with the olive oil on medium heat in a pot.
(optional) Add the siling labuyo and saute for a few minutes.
Once garlic is light brown, transfer your chicken into the pot and cook until brown all around.
Add the rice wine vinegar, soy sauce, bay leaves, and ground black pepper to the pot. Then turn your heat down to a medium-low and simmer for 30-45 minutes (the longer you cook it, the more tender it will be).
If you want your sauce thickened, mix the cornstarch with a little bit of water and then add it to the pot. Let simmer for a few minutes to thicken the liquid.
Remove from heat and enjoy over steamed rice.