Picture this: it’s a busy weeknight, you’re craving something deeply satisfying, and you want dinner on the table fast. Enter chicken adobo—the ultimate comfort food that’s as easy to make as it is delicious. We’ve gathered 18 incredible variations that promise big flavor with minimal effort. Get ready to find your new go-to recipe that will have everyone asking for seconds!
Classic Filipino Chicken Adobo
Haven’t we all craved that perfect balance of savory, tangy, and garlicky comfort? Classic Filipino Chicken Adobo delivers exactly that with minimal fuss. This one-pot wonder transforms simple ingredients into a deeply flavorful meal.
Ingredients
– 2 pounds of chicken thighs
– A whole head of garlic, cloves smashed
– A generous ½ cup of soy sauce
– A good ½ cup of white vinegar
– A couple of bay leaves
– A big splash of water
– A good crack of black pepper
– A tablespoon of neutral oil
Instructions
1. Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Pat the 2 pounds of chicken thighs completely dry with paper towels.
3. Sear the chicken thighs, skin-side down first, for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken and sear the other side for another 4-5 minutes, then remove the chicken from the pot and set it aside.
5. Reduce the heat to medium and add the smashed cloves from the whole head of garlic to the pot.
6. Sauté the garlic for 1-2 minutes until fragrant but not browned.
7. Pour in the generous ½ cup of soy sauce and the good ½ cup of white vinegar—do not stir yet.
8. Add the couple of bay leaves and a good crack of black pepper directly into the liquid.
9. Carefully return the seared chicken thighs and any accumulated juices back to the pot.
10. Pour in a big splash of water, just enough to come about halfway up the chicken pieces.
11. Bring the liquid to a steady simmer, then immediately reduce the heat to low.
12. Cover the pot and let it simmer gently for 35-40 minutes, flipping the chicken halfway through.
13. After simmering, uncover the pot and increase the heat to medium to reduce the sauce for 8-10 minutes until it thickens slightly and coats the back of a spoon.
14. Remove the bay leaves and discard them before serving.
Don’t let the tender, fall-apart chicken and that rich, glossy sauce fool you—this is deceptively simple to master. The vinegar mellows into a complex tang that cuts through the salty soy, creating a sauce you’ll want to pour over everything. Serve it boldly over a mound of jasmine rice to soak up every last drop, or shred the meat for killer adobo tacos the next day.
Spicy Garlic Chicken Adobo
Unbelievably flavorful and surprisingly simple, this spicy garlic chicken adobo brings Filipino comfort food to your weeknight rotation. Using pantry staples transforms chicken into something extraordinary with minimal effort.
Ingredients
– 2 pounds of chicken thighs, bone-in and skin-on for maximum flavor
– A whole head of garlic, cloves peeled and roughly chopped
– A generous ½ cup of soy sauce
– A good splash of ½ cup of white vinegar
– A couple of bay leaves for that classic aroma
– A solid teaspoon of freshly cracked black pepper
– 2 tablespoons of neutral oil, like canola or vegetable
– 1-2 red chili peppers, sliced (or a big pinch of red pepper flakes)
– 1 tablespoon of brown sugar to balance the salt and acid
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Place chicken thighs skin-side down in the hot oil and sear for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and sear the other side for 4-5 minutes, then remove chicken to a plate.
5. Add the chopped garlic to the pot and cook for 1 minute until fragrant but not browned.
6. Pour in ½ cup soy sauce, ½ cup vinegar, 1 tablespoon brown sugar, 1 teaspoon black pepper, bay leaves, and sliced chilies—do not stir yet.
7. Return the seared chicken thighs to the pot, along with any accumulated juices.
8. Bring the liquid to a boil, then immediately reduce heat to low, cover, and simmer for 30 minutes.
9. After 30 minutes, uncover the pot and simmer for another 15-20 minutes to reduce the sauce slightly.
10. The chicken is done when it reaches 165°F internally and the sauce has thickened enough to coat the back of a spoon.
Perfectly tender chicken falls off the bone while the reduced sauce packs a punch of garlic, soy, and vinegar. Serve it over steamed jasmine rice to soak up every drop, or shred the meat for killer tacos the next day.
Coconut Milk Chicken Adobo
A Filipino classic gets a creamy twist with coconut milk. This version balances tangy vinegar with rich coconut for a comforting weeknight meal that comes together in one pot. You’ll love how the flavors deepen as it simmers.
Ingredients
– 2 pounds of chicken thighs
– 1 cup of coconut milk
– 1/2 cup of soy sauce
– 1/3 cup of white vinegar
– A whole head of garlic, cloves smashed
– 2 bay leaves
– A couple of teaspoons of black peppercorns
– A splash of vegetable oil
Instructions
1. Heat a splash of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat chicken thighs completely dry with paper towels—this ensures a good sear without steaming.
3. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown.
4. Flip chicken and sear the other side for 4-5 minutes, then transfer to a plate.
5. Add smashed garlic cloves to the pot and cook for 1 minute until fragrant.
6. Pour in soy sauce and white vinegar—don’t stir immediately to let the vinegar’s sharpness mellow.
7. Return chicken to the pot along with any accumulated juices.
8. Add bay leaves and black peppercorns directly into the liquid.
9. Pour coconut milk over everything, gently shaking the pot to distribute without stirring.
10. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
11. Cover and simmer for 35 minutes—the low heat prevents the coconut milk from curdling.
12. Uncover and continue simmering for 15 more minutes until sauce reduces and coats the back of a spoon.
13. Remove bay leaves before serving.
Tender chicken falls apart with gentle pressure, swimming in a glossy, savory sauce with subtle coconut sweetness. Serve over jasmine rice to soak up every drop, or shred the meat for killer tacos with pickled onions.
Slow Cooker Chicken Adobo
Falling for Filipino comfort food? This slow cooker chicken adobo delivers tangy, savory flavors with minimal effort. Just set it and forget it for a meal that tastes like it simmered all day.
Ingredients
– 2 pounds of chicken thighs
– ½ cup of soy sauce
– ½ cup of apple cider vinegar
– a couple of smashed garlic cloves
– 1 teaspoon of whole black peppercorns
– 2 dried bay leaves
– a splash of water
– 1 tablespoon of brown sugar
Instructions
1. Place 2 pounds of chicken thighs in your slow cooker.
2. Add ½ cup of soy sauce, ½ cup of apple cider vinegar, a couple of smashed garlic cloves, 1 teaspoon of whole black peppercorns, 2 dried bay leaves, a splash of water, and 1 tablespoon of brown sugar to the slow cooker.
3. Stir everything together until the chicken is coated in the sauce.
4. Cover the slow cooker and cook on low for 6 hours. (Tip: Don’t peek—keeping the lid on ensures even cooking and prevents heat loss.)
5. After 6 hours, check that the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
6. Use a slotted spoon to transfer the chicken to a serving dish, leaving the sauce in the slow cooker.
7. Skim off any excess fat from the sauce surface with a spoon. (Tip: Chilling the sauce for 10 minutes in the fridge makes fat removal quicker.)
8. Pour the sauce into a saucepan and simmer over medium heat for 10–15 minutes until it thickens enough to coat the back of a spoon.
9. Pour the reduced sauce over the shredded chicken and toss to combine. (Tip: For extra shine, stir in a teaspoon of sauce right before serving.)
Unbelievably tender, the chicken soaks up the bold, tangy sauce with a hint of sweetness. Serve it over steamed rice to catch every drop, or stuff it into warm tortillas for a fun twist.
Pineapple Chicken Adobo
Bold flavors come together in this sweet and savory twist on a Filipino classic. Pineapple adds tropical brightness that cuts through the rich soy-vinegar sauce. You’ll have dinner ready in under an hour with minimal prep work.
Ingredients
– 1.5 pounds of chicken thighs
– A couple of tablespoons of vegetable oil
– 6 cloves of garlic, minced
– A half cup of soy sauce
– A third cup of white vinegar
– A cup of pineapple juice
– A tablespoon of brown sugar
– A couple of bay leaves
– A generous pinch of black pepper
– A cup of pineapple chunks
– A splash of water if needed
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Pat 1.5 pounds of chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken thighs and cook for another 4-5 minutes until browned on the other side.
5. Remove chicken from skillet and set aside on a plate, leaving the rendered fat in the pan.
6. Add 6 minced garlic cloves to the skillet and sauté for 1 minute until fragrant but not burned.
7. Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, 1 cup pineapple juice, and 1 tablespoon brown sugar.
8. Add 2 bay leaves and a generous pinch of black pepper to the sauce mixture.
9. Return chicken thighs to the skillet, making sure they’re submerged in the sauce.
10. Bring the sauce to a boil, then reduce heat to maintain a gentle simmer.
11. Cover the skillet and simmer for 25 minutes, turning chicken halfway through cooking time.
12. Remove the lid and add 1 cup of pineapple chunks to the skillet.
13. Continue simmering uncovered for 10-15 minutes until sauce thickens to coat the back of a spoon.
14. If sauce reduces too quickly, add a splash of water to prevent burning.
15. Remove bay leaves before serving. Make sure your vinegar is fully incorporated by tasting the sauce – it should be balanced, not sharp. Moist, tender chicken contrasts with the tangy-sweet sauce that clings to every bite. Serve over steamed rice to soak up the flavorful liquid, or shred the meat for pineapple chicken adobo tacos with fresh cilantro.
Oven-Baked Chicken Adobo
Let’s make the easiest baked chicken adobo you’ll ever try. Loaded with tangy, savory flavor and minimal cleanup, this Filipino classic becomes weeknight-friendly. Just toss everything in one pan and let the oven do the work.
Ingredients
– 2 pounds of chicken thighs, bone-in and skin-on for maximum flavor
– A big splash of soy sauce (about ½ cup)
– A generous pour of white vinegar (about ⅓ cup)
– A couple of smashed garlic cloves
– A few whole black peppercorns
– A couple of dried bay leaves
– A tablespoon of brown sugar to balance the tang
Instructions
1. Preheat your oven to 375°F.
2. Arrange the chicken thighs in a single layer in a 9×13-inch baking dish, skin-side up.
3. Pour the soy sauce and vinegar directly over the chicken.
4. Scatter the smashed garlic cloves, peppercorns, and bay leaves around the chicken.
5. Sprinkle the brown sugar evenly over everything.
6. Bake uncovered for 45 minutes. Tip: Don’t stir during baking—this creates that beautiful caramelized top.
7. Check if the chicken skin is crispy and golden brown.
8. Insert a meat thermometer into the thickest part of a thigh—it should read 165°F.
9. Remove the baking dish from the oven using oven mitts.
10. Let the chicken rest in the sauce for 5 minutes before serving. Tip: The resting time allows the meat to reabsorb juices.
11. Use a spoon to baste the chicken with the pan sauce. Tip: For extra crispy skin, broil for 2-3 minutes at the end.
The chicken emerges fall-off-the-bone tender with a perfect balance of salty soy and sharp vinegar. That sticky, reduced sauce is liquid gold—don’t let a drop go to waste. Try shredding the meat over steamed rice or stuffing it into warm tortillas for a fun fusion twist.
Sweet and Tangy Chicken Adobo
A classic Filipino dish that’s surprisingly simple to make at home. This sweet and tangy chicken adobo comes together with just a handful of pantry staples. You’ll be amazed how these basic ingredients transform into such complex flavors.
Ingredients
– About 2 pounds of chicken thighs (bone-in, skin-on for maximum flavor)
– A good splash of soy sauce (around 1/2 cup)
– A generous pour of white vinegar (about 1/3 cup)
– A couple of smashed garlic cloves
– A few whole black peppercorns
– A couple of bay leaves
– A tablespoon or so of brown sugar
– A cup of water
Instructions
1. Combine chicken thighs, soy sauce, vinegar, garlic, peppercorns, and bay leaves in a large pot.
2. Let the chicken marinate in the mixture for 30 minutes at room temperature.
3. Place the pot over medium-high heat and bring everything to a simmer.
4. Reduce heat to low, cover the pot, and simmer gently for 40 minutes.
5. Flip the chicken pieces halfway through cooking to ensure even flavor distribution.
6. Remove the lid and stir in brown sugar until completely dissolved.
7. Add water to the pot and increase heat to medium.
8. Continue cooking uncovered for 15-20 minutes until the sauce reduces and thickens slightly.
9. Tip: Don’t stir too vigorously after adding vinegar to prevent the sauce from breaking.
10. Tip: The chicken is ready when it reaches 165°F internally and pulls away from the bone easily.
11. Tip: Let the adobo rest for 5 minutes before serving to allow flavors to meld.
12. Remove bay leaves before serving.
Velvety tender chicken falls right off the bone in this deeply savory dish. The sauce balances salty soy with bright vinegar notes and subtle sweetness. Serve it over steaming rice to soak up every drop of that incredible sauce, or try it stuffed into warm tortillas for a fusion twist.
Instant Pot Chicken Adobo
Here’s a Filipino classic that transforms tough chicken into fall-off-the-bone perfection in under an hour. Hands-off cooking means you can prep sides while the Instant Pot works its magic.
Ingredients
– A couple of pounds of chicken thighs
– A generous splash of soy sauce
– A good glug of apple cider vinegar
– A few smashed garlic cloves
– A couple of bay leaves
– A teaspoon of whole black peppercorns
– A tablespoon of brown sugar
– Half a cup of water
Instructions
1. Place chicken thighs in the Instant Pot.
2. Pour soy sauce directly over the chicken.
3. Add apple cider vinegar to the pot.
4. Throw in smashed garlic cloves.
5. Drop bay leaves into the liquid.
6. Sprinkle black peppercorns evenly.
7. Add brown sugar to balance the acidity.
8. Pour water around the edges to prevent burning.
9. Close lid and set valve to sealing position.
10. Cook on high pressure for 15 minutes.
11. Let pressure release naturally for 10 minutes.
12. Quick release remaining pressure carefully.
13. Remove chicken and set aside.
14. Set Instant Pot to sauté function.
15. Simmer sauce until reduced by half, about 8 minutes.
16. Return chicken to pot and coat in thickened sauce.
17. Serve immediately over steamed rice.
What makes this dish special is how the vinegar tenderizes while the soy sauce creates that signature savory depth. The reduced sauce clings beautifully to each piece, creating glossy, flavor-packed chicken that’s equally great for weeknights or impressing guests. Try shredding leftovers for killer adobo tacos the next day.
Chicken Adobo with Potatoes
Perfect for busy weeknights, this Filipino-inspired chicken adobo with potatoes delivers bold flavor with minimal effort. Potatoes soak up the tangy sauce while keeping the dish hearty and satisfying. You’ll have dinner ready in under an hour with mostly pantry staples.
Ingredients
– 4 chicken thighs, bone-in and skin-on
– A couple of medium potatoes, chopped into 1-inch chunks
– 3 cloves of garlic, smashed
– A big splash of soy sauce (about 1/2 cup)
– A good glug of white vinegar (about 1/4 cup)
– 2 bay leaves
– A teaspoon of whole black peppercorns
– A tablespoon of vegetable oil
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat chicken thighs dry with paper towels and season both sides with salt.
3. Place chicken skin-side down in the hot oil and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 3 minutes, then transfer to a plate.
5. Add smashed garlic to the pot and cook for 1 minute until fragrant.
6. Pour in soy sauce and vinegar, then add bay leaves and peppercorns.
7. Return chicken to the pot along with any accumulated juices.
8. Add potato chunks, making sure they’re submerged in the liquid.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
10. Remove lid and continue simmering for another 10 minutes to thicken the sauce slightly.
11. Discard bay leaves before serving.
Zesty and savory, the chicken becomes fall-off-the-bone tender while potatoes absorb the tangy garlic sauce. Serve over steamed rice to soak up every drop, or shred the meat for adobo tacos with fresh cilantro and lime wedges.
Chicken Adobo Stir-Fry
Zesty and satisfying, this Chicken Adobo Stir-Fry transforms classic Filipino flavors into a quick weeknight meal. Tender chicken gets coated in a savory-sour sauce that clings perfectly to crisp vegetables. You’ll have dinner on the table in under 30 minutes.
Ingredients
– 1 pound of chicken breast, cut into bite-sized pieces
– A couple of tablespoons of vegetable oil
– 1 large onion, sliced thin
– 3 cloves of garlic, minced up
– A big splash of soy sauce
– A good glug of rice vinegar
– A few spoonfuls of brown sugar
– A cup of broccoli florets
– A half cup of sliced bell peppers
– A sprinkle of black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning once, until golden brown and cooked through.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for a better sear.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Add the remaining 1 tablespoon of oil to the same skillet.
6. Toss in the sliced onion and minced garlic, stir-frying for 1-2 minutes until fragrant and slightly softened.
7. Pour in the soy sauce, rice vinegar, and brown sugar, stirring to combine and dissolve the sugar.
8. Add the broccoli florets and sliced bell peppers to the sauce.
9. Tip: Cut the broccoli into uniform sizes so they cook evenly.
10. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp but still bright in color.
11. Return the cooked chicken to the skillet, tossing to coat everything in the sauce.
12. Let everything simmer together for 2-3 minutes so the flavors meld.
13. Tip: The sauce should thicken slightly and glaze the chicken and vegetables.
14. Finish with a generous sprinkle of black pepper and give it one final stir.
15. Remove from heat. You’re ready to eat. Yet the magic is in the texture—tender chicken, crisp-tender veggies, and that glossy, savory-sour sauce clinging to every bite. Serve it over a heap of steamed rice to soak up all the deliciousness, or wrap it in warm tortillas for a fun fusion twist.
Grilled Chicken Adobo Skewers
You’ve probably tried chicken adobo, but grilling it on skewers takes it to a whole new level. These skewers are smoky, tangy, and perfect for your next barbecue. They come together fast and pack a punch of flavor that’ll have everyone asking for the recipe.
Ingredients
– 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch chunks
– ½ cup of soy sauce
– ⅓ cup of apple cider vinegar
– 4 minced garlic cloves
– 2 bay leaves
– 1 tsp of whole black peppercorns
– A splash of olive oil
– A couple of metal or soaked wooden skewers
Instructions
1. Combine soy sauce, apple cider vinegar, minced garlic, bay leaves, and black peppercorns in a large bowl to make the marinade.
2. Add the chicken thigh chunks to the marinade, tossing to coat every piece evenly.
3. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor—don’t over-marinate or the vinegar can toughen the chicken.
4. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
5. Thread the marinated chicken pieces onto the skewers, leaving a small space between each chunk for even cooking.
6. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates with a splash of olive oil.
7. Place the skewers on the grill and cook for 5–7 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice grill marks.
8. Let the skewers rest for 3 minutes off the heat to keep the juices locked in.
9. Discard the bay leaves before serving. Vibrant and savory, these skewers boast a tender, juicy interior with a slightly charred edge. The tangy adobo marinade caramelizes on the grill, adding a smoky depth. Serve them over rice with a squeeze of lime, or chop them into a fresh salad for a light meal.
Chicken Adobo Tacos
Ditch the boring taco Tuesday routine with this Filipino-Mexican mashup. Chicken adobo tacos combine tangy, savory flavors with soft tortillas for a quick weeknight win that’ll become your new go-to.
Ingredients
– 1.5 pounds of chicken thighs
– 1/2 cup of soy sauce
– 1/2 cup of white vinegar
– 8 cloves of garlic, smashed
– 2 bay leaves
– 1 teaspoon of whole black peppercorns
– A splash of vegetable oil
– 8 small flour tortillas
– A handful of chopped cilantro
– A couple of lime wedges
– 1/2 cup of thinly sliced red onion
Instructions
1. Combine chicken thighs, soy sauce, vinegar, smashed garlic, bay leaves, and peppercorns in a large bowl.
2. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat a splash of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Remove chicken from marinade, reserving the liquid, and pat dry with paper towels for better browning.
5. Sear chicken thighs skin-side down for 6-8 minutes until golden brown and crispy.
6. Flip chicken and cook for another 5 minutes until the other side is browned.
7. Pour the reserved marinade into the skillet, scraping up any browned bits from the bottom.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken reaches 165°F internally.
9. Uncover and increase heat to medium, cooking for 5-7 minutes until sauce reduces and thickens slightly.
10. Remove chicken from skillet and shred using two forks, discarding bay leaves.
11. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Fill each tortilla with shredded chicken, topping with sliced red onion and chopped cilantro.
13. Squeeze fresh lime juice over each taco before serving.
Leftover adobo chicken gets even better as the flavors meld overnight. The tender, shredded meat contrasts beautifully with the crisp raw onions and fresh cilantro. Try serving these with a cold beer or stuffing the filling into lettuce wraps for a low-carb alternative.
Chicken Adobo Fried Rice
Whip up this Filipino-inspired fried rice when you need a quick, satisfying meal that comes together in minutes. Using leftover chicken adobo transforms ordinary fried rice into something special with minimal effort. This dish delivers big flavor with just a handful of ingredients.
Ingredients
– 2 cups of leftover cooked rice (day-old works best!)
– 1 cup of shredded chicken adobo (with a bit of that delicious sauce)
– A couple of eggs
– A splash of vegetable oil
– A small onion, chopped
– 2 cloves of garlic, minced
– A handful of frozen peas
– A drizzle of soy sauce
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
2. Add a splash of vegetable oil and swirl to coat the pan evenly.
3. Crack 2 eggs directly into the hot oil and scramble them for about 1 minute until just set.
4. Remove the scrambled eggs from the pan and set them aside on a plate.
5. Add another small splash of oil to the same pan.
6. Add the chopped onion and cook for 2 minutes until translucent.
7. Add the minced garlic and cook for 30 seconds until fragrant (don’t let it burn!).
8. Add 1 cup of shredded chicken adobo along with any clinging sauce to the pan.
9. Cook for 2 minutes, breaking up the chicken with your spatula.
10. Add 2 cups of day-old rice, using your spatula to break up any clumps.
11. Cook for 3 minutes, stirring constantly to coat the rice with the adobo sauce.
12. Add a handful of frozen peas and cook for 1 minute until heated through.
13. Return the scrambled eggs to the pan and mix everything together.
14. Drizzle with soy sauce to taste and cook for 1 final minute, stirring constantly.
Expect tender rice grains coated in that signature adobo tang, with pops of sweetness from the peas and richness from the eggs. Serve it straight from the skillet with extra soy sauce on the side, or top with a fried egg for extra indulgence.
Chicken Adobo Noodle Bowl
Whip up this Filipino-inspired comfort food in under 30 minutes. Chicken adobo meets slurpable noodles for a satisfying bowl that beats takeout. Perfect for busy weeknights when you crave something hearty.
Ingredients
– 2 boneless chicken thighs, cut into bite-sized pieces
– 4 oz rice noodles
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 3 cloves garlic, minced
– 1 tbsp brown sugar
– 1 bay leaf
– A couple of green onions, sliced
– A splash of vegetable oil
– 1 cup chicken broth
Instructions
1. Heat a splash of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on all sides.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in soy sauce, rice vinegar, chicken broth, brown sugar, and add the bay leaf.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. While the chicken simmers, cook rice noodles according to package directions until al dente.
7. Drain noodles thoroughly and divide between two bowls.
8. Remove the bay leaf from the chicken adobo mixture.
9. Spoon the chicken and sauce over the noodles in each bowl.
10. Top with sliced green onions.
Ultimate comfort in every bite—tender chicken soaked in tangy adobo sauce clings to slippery rice noodles. The savory-sour broth pools at the bottom, perfect for dipping crusty bread. Try adding a soft-boiled egg or crunchy bean sprouts for extra texture.
Chicken Adobo with Mushrooms
Zesty and deeply savory, this chicken adobo gets an earthy upgrade with mushrooms. It’s the kind of one-pot wonder that fills your kitchen with incredible aroma while being surprisingly simple to pull together. You’ll love how the mushrooms soak up all that tangy, garlicky sauce.
Ingredients
– A couple of pounds of chicken thighs
– A big handful of sliced cremini mushrooms
– A generous half cup of soy sauce
– A good splash of white vinegar
– A whole head of garlic, cloves smashed
– A couple of bay leaves
– A teaspoon of whole black peppercorns
– A tablespoon of neutral oil
– About a cup of water
Instructions
1. Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Pat 2 pounds of chicken thighs completely dry with paper towels—this ensures a good sear without steaming.
3. Place chicken thighs skin-side down in the hot oil and sear for 5-7 minutes until golden brown and crispy.
4. Flip chicken thighs and sear the other side for another 4-5 minutes, then transfer to a plate.
5. Add 1 handful of sliced cremini mushrooms to the pot and sauté for 3-4 minutes until they release their liquid and begin to brown.
6. Add 1 whole head of smashed garlic cloves and cook for 1 minute until fragrant.
7. Pour in ½ cup soy sauce, ⅓ cup white vinegar, 1 cup water, 2 bay leaves, and 1 teaspoon black peppercorns.
8. Return seared chicken thighs to the pot, making sure they’re submerged in the liquid.
9. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 30 minutes.
10. After 30 minutes, uncover and continue simmering for another 15-20 minutes until sauce reduces and thickens slightly.
11. Tip: Don’t stir during the final reduction—this helps the sauce develop deeper flavor without breaking.
12. Remove bay leaves before serving. Seriously tender chicken falls apart at the slightest touch, while the mushrooms add meaty texture to the tangy, garlic-infused sauce. Serve it over steaming jasmine rice to soak up every last drop, or shred the chicken for incredible tacos the next day.
Chicken Adobo Lettuce Wraps
Tender chicken adobo gets a fresh twist wrapped in crisp lettuce leaves. This quick version keeps all the savory-sour flavors but skips the long simmer. Perfect for busy weeknights when you want something satisfying but light.
Ingredients
– 1 lb chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1/2 cup soy sauce
– 1/3 cup white vinegar
– 4 garlic cloves, minced
– 1 tsp black peppercorns
– 2 bay leaves
– 1 tbsp brown sugar
– 1/2 cup water
– 8-10 large butter lettuce leaves
– A handful of chopped scallions
– A squeeze of fresh lime
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 5-6 minutes until golden brown on all sides.
3. Tip: Don’t crowd the pan—work in batches if needed for proper browning.
4. Reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant.
5. Pour in soy sauce, vinegar, and water, then add peppercorns, bay leaves, and brown sugar.
6. Bring to a simmer, then reduce heat to low and cover.
7. Cook for 20 minutes until chicken is tender and sauce has reduced slightly.
8. Tip: The sauce should coat the back of a spoon but still be pourable.
9. Remove bay leaves and increase heat to medium-high.
10. Cook uncovered for 3-4 minutes until sauce thickens to a glaze consistency.
11. Tip: Watch carefully during this step—the sugar can burn quickly.
12. Arrange lettuce leaves on a platter and spoon chicken mixture into each.
13. Top with chopped scallions and a squeeze of fresh lime juice.
The tender chicken soaks up the tangy adobo glaze while the crisp lettuce adds refreshing crunch. Serve these wraps with extra lime wedges for squeezing over top—the bright acidity cuts through the rich sauce beautifully. They’re equally great as appetizers or a light main course.
Chicken Adobo Pizza
Haven’t we all wondered what would happen if two comfort food classics collided? Chicken adobo pizza answers that delicious question by combining Filipino flavors with Italian tradition. This fusion dish brings tangy, savory notes to your pizza night.
Ingredients
– 1 pound pizza dough
– 2 cups shredded cooked chicken
– 1/2 cup soy sauce
– 1/4 cup vinegar
– 4 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon black peppercorns
– 2 bay leaves
– 1 cup shredded mozzarella cheese
– 1/2 cup sliced red onion
– A couple of tablespoons of olive oil
– A splash of water
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. Combine soy sauce, vinegar, minced garlic, brown sugar, peppercorns, bay leaves, and water in a saucepan.
3. Simmer the sauce over medium heat for 10 minutes until slightly thickened.
4. Remove bay leaves and peppercorns from the sauce using a slotted spoon.
5. Toss shredded chicken with 1/2 cup of the adobo sauce in a bowl.
6. Roll pizza dough on a floured surface to 12-inch diameter.
7. Brush dough with olive oil using a pastry brush.
8. Spread remaining adobo sauce evenly over dough, leaving 1-inch border.
9. Sprinkle mozzarella cheese over sauce-covered dough.
10. Distribute chicken mixture and red onion slices evenly across pizza.
11. Transfer pizza to preheated stone using a pizza peel dusted with cornmeal.
12. Bake for 12-15 minutes until crust is golden brown and cheese bubbles.
13. Let pizza rest on cutting board for 3 minutes before slicing.
For maximum crispiness, make sure your oven reaches full temperature before baking. The resting period prevents toppings from sliding off when cutting. Feel free to add a fried egg on top for extra richness. Fusing adobo’s tangy depth with pizza’s cheesy comfort creates an unforgettable texture contrast between crisp crust and tender chicken. The savory-sour sauce cuts through the richness beautifully, making this perfect for game day gatherings or adventurous weeknight dinners.
Chicken Adobo Pasta
Ready for a Filipino-American fusion that’ll become your new weeknight hero? Chicken adobo pasta combines tangy, savory flavors with comforting noodles in under 30 minutes. This dish delivers maximum flavor with minimal effort.
Ingredients
– 8 ounces of spaghetti
– 1 pound of chicken thighs, cut into bite-sized pieces
– 2 tablespoons of vegetable oil
– 1 whole onion, finely chopped
– 4 cloves of garlic, minced
– 1/2 cup of soy sauce
– 1/4 cup of white vinegar
– 1 tablespoon of brown sugar
– 1 cup of chicken broth
– A couple of bay leaves
– A big handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook for 5-6 minutes until golden brown on all sides.
5. Transfer chicken to a plate, leaving about 1 tablespoon of oil in the skillet.
6. Add chopped onion to the skillet and cook for 3-4 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
8. Pour in soy sauce, white vinegar, brown sugar, and chicken broth, then add bay leaves.
9. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the skillet.
10. Return chicken to the skillet and reduce heat to maintain a gentle simmer.
11. Cook uncovered for 8-10 minutes until sauce reduces by about one-third and chicken is cooked through.
12. Drain cooked spaghetti, reserving 1/4 cup of pasta water.
13. Remove bay leaves from the sauce and discard them.
14. Add drained spaghetti to the skillet with the adobo sauce and chicken.
15. Toss everything together, adding reserved pasta water 1 tablespoon at a time until sauce coats the noodles nicely.
16. Stir in chopped parsley just before serving.
Definitely serve this immediately while the noodles are hot and perfectly coated. The spaghetti absorbs the tangy adobo sauce while staying pleasantly chewy, with tender chicken in every bite. For an extra kick, top with red pepper flakes or serve alongside garlic bread to soak up every last drop of that savory sauce.
Summary
Convenient and delicious, these 18 chicken adobo recipes make weeknight dinners exciting and effortless. We hope you find your new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow home cooks on Pinterest.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
