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Easy Chicken Adobo Recipe

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3.9 from 44 reviews

This authentic Chicken Adobo recipe features tender, seared boneless skinless chicken thighs simmered in a savory, tangy sauce made from soy sauce, rice vinegar, oyster sauce, garlic, and aromatic bay leaves. A hint of sweetness from brown sugar and a touch of heat from jalapeño create a perfectly balanced Filipino classic that’s easy to prepare in under 40 minutes and served best over steamed rice.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken thighs (about 5 thighs)
  • 3 tablespoons olive oil (divided; can substitute vegetable or canola oil)

Marinade and Sauce

  • 8 cloves garlic, finely minced
  • 1 jalapeño, thinly sliced (optional)
  • ½ tablespoon freshly ground black pepper
  • ⅓ cup soy sauce (regular, not lite)
  • 1½ cups water
  • ½ cup rice vinegar
  • 2 tablespoons oyster sauce
  • 3 fresh bay leaves (or dried bay leaves)
  • 2 tablespoons lightly packed light brown sugar

Garnish and Serving

  • ⅓ cup thinly sliced green onions (optional)
  • Cooked rice, for serving

Instructions

  1. Sear Chicken: Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Pat the chicken thighs very dry with paper towels. Sear the chicken for about 3 minutes on each side until they develop a light golden-brown crust but are not cooked through. Then, transfer the chicken to a plate and reduce the skillet heat to low.
  2. Add Aromatics: Add the remaining 1 tablespoon of oil to the skillet. Stir in the minced garlic, sliced jalapeño (if using), and freshly ground black pepper. Cook while stirring constantly for approximately 45 seconds, just until the garlic becomes fragrant and lightly golden. Be careful not to let the garlic brown to avoid bitterness.
  3. Prepare Sauce: Pour soy sauce, water, rice vinegar, oyster sauce, brown sugar, and bay leaves into the skillet. Increase heat to high and bring to a gentle simmer. Then reduce heat to medium-high and let the sauce simmer for 5 minutes to meld flavors.
  4. Add Chicken: Lower the heat to medium and return the seared chicken thighs to the skillet in a single even layer, smooth side down. Also add any juices collected on the plate. Simmer uncovered for 15 minutes without stirring; check occasionally to ensure the liquid isn’t boiling too fast. Adjust heat as needed to maintain a gentle simmer.
  5. Thicken Sauce: After 15 minutes, flip the chicken over and cook for an additional 5 to 10 minutes, or until the sauce is mostly reduced and glossy enough to coat the chicken. If the sauce remains too watery, remove the chicken to a plate and simmer the sauce over high heat until thickened, then return the chicken to the skillet and toss to coat in the thick glaze.
  6. Serve: Spoon the chicken and sauce over cooked rice. Add sauce gradually as it is quite salty. Garnish with thinly sliced green onions if desired, and enjoy a classic Filipino adobo meal.

Notes

  • For deeper flavor, you can marinate the chicken in soy sauce and garlic beforehand up to 2 hours.
  • Use boneless skinless thighs for tender, juicy results; bone-in can be used but will alter cooking time.
  • Adjust heat by omitting jalapeño or substituting mild chili peppers.
  • Use fresh bay leaves when possible for more aromatic flavor compared to dried.
  • Serve with steamed white rice or garlic fried rice for a traditional pairing.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Filipino

Find it online: https://ellarecipe.com/easy-chicken-adobo-recipe/