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Cooked chicken adobo in a large white serving bowl.

Chicken Adobo

If you're looking for a flavorful, comforting dinner that doesn't require a ton of effort, you're going to love this Chicken Adobo recipe!

Course Main Course
Cuisine Filipino
Keyword chicken adobo
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings 6 servings
Calories 535 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 3 pounds bone-in chicken combination of thighs and drumsticks, excess fat trimmed
  • 1 teaspoon kosher salt
  • 8 garlic cloves peeled and smashed
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup distilled white vinegar
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons avocado oil
  • 1 large yellow onion thinly sliced
  • 1 1/2 cups water
  • 2 tablespoons thinly sliced scallions
  • Cooked white rice for serving

Instructions

  1. In a gallon zip-top bag or large pan, combine the salt, smashed garlic, bay leaves, peppercorns, soy sauce, vinegar, honey, and Worcestershire sauce.
  2. Add the chicken to the bag, squeeze out excess air, and move everything around so the chicken is coated in the sauce.
  3. Place the sealed bag on one side inside a pan (a 9×13 works well) and refrigerate for 2 hours, flipping halfway through so the chicken marinates evenly. You can also marinate overnight.
  4. Remove the marinated chicken from the fridge.
  5. Heat a large skillet with high sides over medium-high heat. Add the oil and heat for 1 minute.
  6. Add the chicken pieces without the liquid, reserving the marinade. Place skin side down and cook for 8–10 minutes until golden and crisp. Flip and cook for 2 minutes more. Transfer chicken to a plate.
  7. Add the sliced onions to the empty pan and sauté over medium heat for about 5 minutes.
  8. Pour the reserved marinade, including the garlic and bay leaves, into the pan along with the water. Bring to a simmer and scrape any browned bits from the bottom of the pan.
  9. Return the chicken to the pan, skin side down. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 10 minutes.
  10. Uncover the pan and flip the chicken so the skin side is facing up. Simmer uncovered over medium-low heat for 15–20 minutes, until the chicken reaches 165–175°F on an instant-read thermometer.
  11. Turn off the heat, remove the bay leaves, and sprinkle with sliced scallions.
  12. Serve with white rice and plenty of sauce.

Recipe Notes

Most recipes use white or brown sugar, but this version uses honey.
Chicken adobo is traditionally made with whole peppercorns. If you prefer, lightly crush them before adding.
Marinating overnight gives the best flavor if you have the time.
Use the widest large skillet you have so the chicken cooks in an even layer.

Nutrition Facts
Chicken Adobo
Amount Per Serving
Calories 535 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 189mg63%
Sodium 1381mg60%
Potassium 603mg17%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 34g68%
Vitamin A 187IU4%
Vitamin C 4mg5%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.