The easiest chicken adobo you’ll ever make! No fuss and less tending. Perfect for days when you are craving for your favorite Filipino dish and don’t have a lot of time for cooking.

Easy Chicken Adobo

I usually make my adobo using equal parts of soy and vinegar. If you want a less salty version, just reduced the soy sauce to about 1 tablespoon.

If you’re using a wide pan instead of a pot, the sauce may be reduced quickly so remember to add a little bit more of water.

For a sweeter version of adobo, just add a two teaspoon of sugar.

For a dry version, just let the adobo simmer without a cover until desired consistency is achieved.

Serve with plain or garlic fried rice. You can also add boiled eggs too! Enjoy

Filipino Chicken Adobo

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Servings (tap to adjust): people

The easiest chicken adobo you'll ever make! No fuss and less tending.

Ingredients

900 grams / 2 lbs chicken cut into pieces, bone-in, and skin-on
1 bulb garlic chopped, divided
1/4 cup + 1 tbsp vinegar I used rice vinegar
1/4 cup + 1 tbsp soy sauce
1 tbsp vegetable oil I used canola
1/2 cup water
1 teaspoon black pepper corn
2 tsp brown sugar add more if preferred
1 onion
hard-boiled eggs

Instructions

Place chicken pieces in a bowl. Add soy sauce, vinegar and half of the chopped garlic. Toss until each piece is coated with the marinate. Marinate for 30mins to 1 hour.
Heat oil in a large pot. Brown the chicken on both sides. Do this in batches if the pot is not big enough. I did mine in two batches. Transfer to a large plate.
Saute the remaining chopped garlic and onion until fragrant. Add back the chicken. Pour the marinade, water, black pepper and sugar. Cover with lid and cook for 20mins. Add hard-boiled eggs half-way through.
Remove the lid and let the sauce reduce for 10mins. Taste, adjust sugar/ pepper. Serve with rice and enjoy!