The juiciest chicken you’ll ever make, this Filipino Chicken Adobo is stewed in a mixture of soy, vinegar, and garlic and served over brown rice.
Chicken Adobo is a classic Filipino dish that involves stewing chicken in a combination of soy sauce, vinegar, garlic, bay leaves and black peppercorns. Traditionally, the recipe calls for skin-on chicken legs, thighs, or breasts which are browned in oil. However, in an effort to lighten the dish, I skip the browning process and use boneless, skinless chicken breasts instead. Due to the slow braising process, the breasts remain juicy, moist and full of flavor!
However, the secret to amazing flavor is not in the chicken itself. Instead, it exists within the sauce. As a result, it is crucial to ensure that all the chicken is evenly coated with the mixture.
What sides go with Chicken Adobo?
While this recipe provides a complete meal, you may want to serve additional sides. My family loves to pair this dish with a lighter option such as this Garlicky Bok Choy or my Chinese Smashed Cucumbers.
If you’re like me, you’ll love this recipe because of how easy it is. While the meat is cooking, I have more than enough time to prepare the rice and clean up. This means no more weeknights spent rushing around the kitchen trying to get everything done! If you’re looking for more easy recipes, I highly recommend this Beef and Broccoli Stir-Fry or my Asian Chicken and Vegetable Foil Packets.
If you want even more flavor, feel free to sear the chicken before adding it to the pot. Just heat oil in a pan (any kind works), and add the chicken for a few minutes on each side until a beautiful, golden sear forms. However, be careful not to burn yourself! Oil begins to pop when temperatures reach too high.
Frequently Asked Questions:
Absolutely. Feel free to swap out soy sauce for coconut aminos, extra salt, miso paste, or any other diet-friendly alternative.
This meal can safely be kept in the fridge and heated for leftovers for 3-4 days.
While chicken breasts work best with this recipe, they can be substituted. Chicken thighs, pork, and beef can all be used, but cooking results may vary.
I am pleased to report that this dish is husband approved – he couldn’t get enough!
Your fork is waiting.
Filipino Chicken Adobo
- 1 pound chicken breasts
- 1 onion sliced thin
- ⅓ cup soy sauce low sodium
- ⅓ cup white vinegar
- ⅓ cup water
- 4 cloves garlic minced
- 3 leaves bay
- ½ teaspoon black pepper
- Toasted sesame seeds optional garnish
- Place chicken breasts and onion slices in a large dutch oven or sauce pot.
- Add soy, vinegar, water, garlic, bay leaves and pepper to the pot and combine to make sure chicken is evenly coated.
- Bring pot to a boil over medium-high heat, flip chicken once, then reduce to low and simmer with lid on for an hour or longer.
- Remove bay leaves before serving over brown rice.