This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

  • Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

361 calories; 21.7 g total fat; 97 mg cholesterol; 1040 mg sodium. 7.2 g carbohydrates; 32.8 g protein; Full Nutrition

Reviews (276)

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Most helpful positive review

Rating: 5 stars
They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in add the onions etc and go from there. Read More

Most helpful critical review

Rating: 1 stars
I'm not sure what went wrong here but despite using low sodium soy sauce all we could taste was salt. It was so overpowering I couldn't finish my portion. I'll pass on this one. Read More
345 Ratings
  • 5 star values: 191
  • 4 star values: 90
  • 3 star values: 42
  • 2 star values: 14
  • 1 star values: 8
Rating: 5 stars
They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in add the onions etc and go from there. Read More
Rating: 5 stars
My Filipino family's chicken adobo recipe is very similar. We use 1/4 cup red wine vinegar 1/2 cup soy sauce 1 cup water 2 bay leaves and omit pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Delicious over steamed white rice! Read More
Rating: 5 stars
I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper. I just brown the chicken add the garlic and onion and then put in equal parts white vinegar low sodium soy sauce and water (start with 1 c each...use enough to cover the chicken in the pot). Then I let it simmer for an hour. It is AWESOME! If you haven't tried chicken adobo it is a must and this recipe won't steer you wrong! Read More
Rating: 5 stars
Im a Filipino and proud that the #1 Filipino dish got a good reviews.Try to marinate the chicken with soy sauce and vinegar overnight or few hours before cooking.My mother always do this(marinate).It taste better.Me and my Filipino friend cook this and put a whole lot of onions and peppers.We both sniffing while eating coz its too spicy and thats the way we like it.... Read More
Rating: 4 stars
If you don't like tangy don't make this. It's very tangy and yes authentic Filipino adobo doesn't have sugar in it but Chinese-Filippino versions do - usually rock sugar 1-2 star anise and coconut milk is sometimes added. These additions definitely soften out the strong vinegar flavor. I always use equal parts vinegar/soy sauce and add about 4-5 tablespoons brown sugar and appx. 1/3 cup coconut unsweetened coconut milk. Or else it's fine without the coconut too. I would definitely use only dark meat for this dish since chicken breasts dry out too quickly and make even worse left overs. Read More
Rating: 5 stars
My mother-in-law (a filipina) likes to make her Adobo slightly sweet. This recipe is nice and saucy unlike my MIL's. So I added about 1 tsp. of sugar. It was perfect! I'm going to make it again tonight! Read More
Rating: 5 stars
There's no meet to put onions. Adobo is supposed to be salty peppery and garlic-y. adobo also taste better with crunchy fried garlic bits and toasted (crushed) peanuts on top. And guys I always make sure that 1/4 of the meat has fat or else it'll go super dry. If the vinegar and soy sauce started to boil DON'T stir or else the liquids won't thicken up. The sauce is supposed to be shiny. If it's too salty for you're taste try adding brown sugar. Read More
Rating: 5 stars
This was delicious. The only things I changed in the recipe is I added 1 tsp of sugar and used bone-in chicken thighs. My family absolutely loved the chicken. Read More
Rating: 2 stars
If you like soy sauce this is the dish for you. That was pretty much all my husband and I tasted. As one reviewer commented it's pretty salty even with low-sodium soy sauce. It's not a terrible dish but the flavor is one dimensional. Read More