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How to Make Chicken Adobo

In this video, you’ll see how to slow-simmer duck legs or chicken thighs in adobo sauce. Chef John gives them the full Filipino-style adobo treatment! This method works equally well with duck legs, chicken thighs, pork chops—basically any stewing or braising meat. You’ll brown the chicken or duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! Then simply braise until very tender. The sauce is so incredibly delicious! Watch the video, then get Chef John’s recipe for Duck Adobo. Serve it spooned over plenty of white rice. You’ll love it!

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  • Kathryn Walter Ciambruschini

I've got 2 ducks in the fridge just waiting for this recipe. My question is: can I use the breasts and the legs vs. the 6 legs called for in the recipe?

  • Vivadho

Dear Chef John, Your recipes are always delightfully simple & delicious. But I have a question. In your a Duck Adobo recipe, did you use light soya sauce OR dark soya sauce ? The difference will be in the saltiness & colour of the dish. Thank you. Vivadho ( Singapore)

  • solecurious

Chef John, you outdid yourself this time! I used chicken quarters for this recipe. It is still stewing in the pot and my kitchen smells delicious. I just tasted the adobe sauce and it was heavenly! *heart* I can't wait to sink my teeth into this dish tonight! Will definitely make this again.... with duck legs this time.