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Chicken adobo in a baking dish

Chicken Adobo Recipe

Adobo expert Marvin Gapultos walks through a simple, no-fail chicken adobo made on in one pot with just 6 ingredients, centered on chicken thighs.
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine Asian
Servings 6
Calories 333 kcal


  • 1/4 cup low-sodium soy sauce
  • 1/2 cup cider vinegar or distilled white
  • 6-8 cloves garlic smashed with side of a knife and peeled
  • 1 teaspoon whole black peppercorns *
  • 2 bay leaves
  • 6 skin-on bone-in chicken thighs


  • In a large, nonreactive saute pan, whisk together the soy sauce, vinegar, garlic, black peppercorns and bay leaves. Nestle in the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  • Uncover then pan, and then increase the heat to high and return the sauce to a boil. While occassionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, about 5 minutes. Serve with steamed white rice.


*Substitute 1 teaspoon coarsely ground black pepper for the peppercorns.
BROILER VARIATION: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken underneath the broiler for 3-5 minutes.
For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.


Sodium: 467mgCalcium: 22mgVitamin C: 1mgVitamin A: 113IUSugar: 1gFiber: 1gPotassium: 352mgCholesterol: 142mgCalories: 333kcalSaturated Fat: 6gFat: 24gProtein: 24gCarbohydrates: 3gIron: 1mg
Keyword chicken
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