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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

how to make chicken adobo

Filipino Chicken Adobo

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Servings (tap to adjust): 2 people
The easiest chicken adobo you'll ever make! No fuss and less tending.


  • 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


  • 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!
Tried this recipe?Mention @rivertenkitchen or tag #rivertenkitchen



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