Filipino Chicken Adobo
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An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk.
Adobo is a beloved dish in the Philippines that involves simmering meat in a tangy sauce made with vinegar, soy sauce, garlic, bay leaves, and black pepper. There are many ways to make adobo, but my personal favorite is a regional variation made with chicken and coconut milk, inspired by Filipino Chef Romy Dorotan from Purple Yam in Brooklyn. The addition of coconut milk helps to balance the tanginess of the vinegar while adding a creamy texture to the sauce. The dish remains tangy, but the flavors are all in harmony, making it a delicious and satisfying meal.
To enjoy chicken adobo at its best, serve it over a bed of fragrant jasmine rice to soak up the luscious sauce, and add a vegetable, such as roasted carrots or roasted asparagus, to complete the dish. Whether you’re a fan of Filipino cuisine or just looking for a new and exciting recipe to try, chicken adobo is sure to impress!
Table of Contents
“This dish was absolutely amazing. Such wonderful flavor and the recipe was so easy to follow.”
What You’ll Need To Make Chicken Adobo
- Chicken thighs: Bone-in, skin-on thighs are preferred for their ability to stay juicy and flavorful, especially when cooked using the slow simmering method.
- Soy sauce: Acts as the salty base of the adobo marinade, contributing depth and umami to the dish.
- Coconut milk: Adds creaminess and a subtle sweetness, balancing the savory and acidic components of the marinade.
- Rice or cider vinegar: Introduces acidity to the dish, tenderizing the chicken and adding a bright contrast to the richness of the coconut milk and soy sauce.
- Garlic: A generous amount of garlic cloves infuse the dish with a pungent aroma and flavor, a key component in the depth of adobo’s taste profile.
- Bay leaves: Add a distinctive fragrance and herbal note.
- Scallions: Also known as green onions or spring onions, scallions provide a mild, slightly sweet onion flavor that enhances the dish without overwhelming the other flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by trimming the chicken thighs: cut off any excess fat or flaps of skin with kitchen shears (it’s much easier than using a knife). Marinate the chicken in the soy sauce for about an hour.
Next, sear the chicken, skin side down, in a skillet for about ten minutes.
The skin will become crisp and turn a rich brown color. Set the chicken aside.
Whisk the coconut milk, vinegar, sugar and pepper into the soy sauce.
Discard the fat and wipe the pan clean. Then add the sauce to the pan.
Add the garlic and bay leaves.
Place the chicken in the sauce, skin side up, and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is cooked through, about 35 minutes.
Transfer the chicken to a platter and reduce the sauce until thickened. Then place the chicken back into the sauce (or pour the sauce over the chicken on a platter) and scatter with scallions.
Frequently Asked Questions
Absolutely! Drumsticks, similar to thighs, are rich in flavor and stay tender during cooking, making them a great alternative. While you can use chicken breasts, it’s best to opt for bone-in, skin-on breasts to maintain moisture and flavor. I don’t recommend boneless skinless chicken breasts, as they will become dry and tough with this cooking method.
Yes, this dish is wonderful when prepared ahead of time. The flavors have more time to meld together, enhancing the overall taste. For the best results after reheating, transfer the chicken to a foil-lined baking sheet, skin side up, and quickly crisp the skin under the broiler. This step ensures that the chicken retains its delightful texture and flavor, making it just as satisfying as when it’s freshly made.
Yes, chicken adobo freezes well. Allow the dish to cool completely before transferring it to airtight freezer-safe containers. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove, following the crisping method under the broiler (explained above) if desired.
Video Tutorial
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Filipino Chicken Adobo
An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk.
Ingredients
- 3½ pounds bone-in chicken thighs (6-8), trimmed (see substitutions note below)
- ½ cup soy sauce (use gluten-free if needed)
- 1 (13.5 oz) can coconut milk
- ½ cup rice or cider vinegar
- 2 tablespoons sugar
- 1¼ teaspoons freshly ground black pepper
- 8 garlic cloves, peeled
- 3 bay leaves
- 3 scallions, green parts only, thinly sliced
- White rice, for serving
Instructions
- Toss the chicken with the soy sauce in a large, shallow bowl. Refrigerate for 1 hour.
- Remove the chicken from the soy sauce, allowing the excess to drip back into the bowl. Transfer the chicken, skin side down, to a cold 12-inch nonstick skillet. Set the soy sauce aside.
- Place the skillet over medium-high heat and cook until the skin is crisp and dark golden, 8-10 minutes. While the chicken is browning, whisk the coconut milk, vinegar, sugar and pepper into the soy sauce.
- Transfer the chicken to a plate and discard the fat in the skillet. Wipe the pan clean with a paper towel. Pour the soy sauce-coconut milk mixture into the pan; add the garlic and bay leaves. Return the chicken to the skillet, skin side up, and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 35 minutes, or until the chicken registers 175 degrees. Transfer the chicken to a platter and keep warm by tenting loosely with aluminum foil.
- Fish out the bay leaves and skim any noticeable fat off the surface of the sauce. Return the skillet to medium-high heat and cook until the sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning if necessary (if it is too assertive, add a few tablespoons of water and/or a bit more sugar). Pour the sauce over the chicken and sprinkle with the scallions. Serve with rice. (Note: if you'd like the skin to be extra crispy, place the chicken breasts on a baking sheet and broil for a few minutes before serving.)
- Note: Drumsticks, similar to chicken thighs in terms of flavor and juiciness, are a great alternative. If you'd like to use white meat, use bone-in, skin-on chicken breasts. If you'd like to use boneless, skinless chicken thighs, skip the first cooking step of searing the skin, and reduce the simmering time to about 20 minutes.
- Make-Ahead Instructions: This dish is wonderful prepared ahead of time. After reheating, transfer the chicken to a foil-lined baking sheet, skin side up, and quickly crisp the skin under the broiler.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 752 g
- Fat: 58 g
- Saturated fat: 24 g
- Carbohydrates: 10 g
- Sugar: 5 g
- Fiber: 1 g
- Protein: 47 g
- Sodium: 1392 mg
- Cholesterol: 259 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This is one of my absolute favorite recipes! So easy to make, yet surprisingly full of flavor. I have lost over 100 lbs on a low carb diet and with a minor tweak, I am able to enjoy your recipe anytime I want! Thank you for making my journey delicious!
I want to substitute boneless, skinless chicken breasts but not lose the moist texture. Can you advise and upgrade my cooking technique? I’m still trying to break my hubby of his bias against thighs! You’re a terrific Chef and first on my go to list.
Mahalo, Susan
Thanks for the nice words, Susan — so glad you enjoy the recipes :). This recipe really is best as written with the thighs. Would your husband be open to bone-in, skin-on chicken breasts? (Because they would work much better than boneless breasts.)
Outstanding recipe! After watching me make many recipes from this site, my nephew decided he would cook us dinner tonight. A Monday night. He made this recipe tonight, and it absolutely rocked! He found the recipe straight forward and well described. Everything came together perfectly. The taste? Absolutely awesome.
Well balanced, not to sweet, not too salty. Very flavorful!! Thank you for all the hard work to make your recipes so easy for so many!
Such a delicious and EASY weeknight dinner! The whole family loved it. I will definitely be making this Chicken adobo again and again!
Dear Jen,
2 Questions: (1) Would it be possible to marinate boneless, skinless chicken breasts in the sauce mixture overnight and then cover and bake it all in the oven (350 degrees until done). Or will this not allow some of the pungency of the ingredients to properly cook off? (2) Alternatively, could I use boneless, skinless chicken breasts–skip the searing of the meat–go right to preparing and putting the sauce in the saucepan, heating it through, add chicken breasts and cook all as further directed…then refrigerate overnight, reheating before guests arrive? I realize this will skip the entire “skin” experience, but was wondering your thoughts on these two ideas and if one or the other would be possible and which might yield the most moist chicken. Thanks so much for any thoughts!
Hi Diane, this recipe truly is best as written as the dark meat and skin add so much taste and moisture. That said, if you want to go about it differently, I definitely would go with the second option. I’d love to hear how it turns out!
Thanks, Jen. This is so helpful! I’d like to do this second option for a group (using apx. 6 lbs boneless/skinless chicken breasts). Can I double the sauce and do the whole thing as discussed but in a dutch oven (or similarly large pot) on the stove, remove chicken when done and reduce the sauce from there or will the sauce not reduce properly unless in a more shallow, skillet type of pan? Sorry to be a pain but I’m new to cooking and want to make sure I reduce the sauce in the an appropriate manner so it tastes good. Realize again, this is not how recipe was intended, etc. Thanks for your patience any thoughts you may have. Very appreciated!
No problem Diane! Yes, I think what you plan to do will work– reducing it just may take a little longer.
Dear Jenn–Reporting back: I did this method (day ahead: doubled sauce, simmered lots of boneless skinless breasts which were cut into more manageable and even pieces, low fat coconut milk) for a dinner party last weekend. Reheated before eating. Upon tasting it literally everyone at the table said: “This is so good!” Everyone went back for seconds. Served with your Warm Couscous with Apricot Vinaigrette and again, huge hit–people loved it and thought it went really well with the chicken. Thanks so much!!!
So glad you were happy with the results- thanks for reporting back!
So good and so simple. Searing the chicken seemed like an extra step but makes all the difference. Loved the scallions!
This was delicious, but maybe a little too strong. As written it’s probably a 5-star recipe, but I needed to put it in a slow-cooker, and that may have concentrated the flavors since they cooked together longer. After marinating boneless/skinless thighs in Soy Sauce for 1 hr, I threw them on the gas grill for 3 minutes per side, then cooled that overnight. In the morning I put all the rest of the ingredients in the slow cooker, added the chicken and cooked on low for 4 1/2 hrs. The chicken was fall-apart tender, and delicious, but a little too strong.
But Jen, I have so much confidence in your recipe’s that I am willing to make anything on your site for guests even without trying it out first. All my guests (11) enjoyed it and many were happy to take leftovers along for lunch the next day.
I just had this and it was amazing! So easy to make also. We used boneless skinless thighs. I’ll be making this one again soon!
Wonderful! I made it last night for my in- laws and everyone raved about it! I used boneless skinless thighs and added Thai chilis because we like our food hot. I will definitely try more of your recipes!
This was off the hook excellent. My 14 yo son who is becoming a real foodie said it was one of the best dinners I’d ever made! And husband agreed.