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Filipino Chicken Adobo

    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.

    Filipino Chicken Adobo

    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!

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    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.

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    Chicken Adobo in a pot

    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.

    Chicken Adobe with Onions in pot
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    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.

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    Cooking Tip

    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.

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    Frequently Asked Questions:

    Can soy sauce be substituted?

    Absolutely. Feel free to swap out soy sauce for coconut aminos, extra salt, miso paste, or any other diet-friendly alternative.

    How long will this last in the refrigerator?

    This meal can safely be kept in the fridge and heated for leftovers for 3-4 days.

    Can I substitute the chicken?

    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.

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    I am pleased to report that this dish is husband approved – he couldn’t get enough!

    Your fork is waiting.

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    Filipino Chicken Adobo 13

    Filipino Chicken Adobo

    5 stars average
    Chicken Adobo is a classic Filipino dish that involves stewing chicken in a combination of soy sauce, vinegar, garlic, bay leaves and black peppercorns.
    PREP: 10 mins
    COOK: 1 hr
    TOTAL: 1 hr 10 mins
    Servings: 4


    • 1 pound chicken breasts
    • 1 onion (sliced thin)
    • cup soy sauce (low sodium)
    • cup white vinegar
    • 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.


    Calories: 132kcalCarbohydrates: 5.8gProtein: 24.5gFat: 1.5gSaturated Fat: 0gCholesterol: 60mgSodium: 951mgFiber: 0.8g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I am Filipino and make this dish all the time. I usually use chicken thighs, chicken wings, spare ribs, or country style ribs. I add quite a bit more sauce, and a little sugar. This is much healthier. I may try it just to see if the flavor is close to what I am used to.

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