Chicken Adobo
🥩 True Keto
At least 25g protein and 10g carbs or less per serving — fat isn't capped, since real keto relies on fat as the primary fuel.
Ask ten Filipino families for their adobo recipe and you'll get ten different answers. This is the everyday version — soy sauce, vinegar, garlic, and bay leaf, simmered until the sauce turns dark and clingy.
By: Andrew Arcangel | Last Updated: September 27, 2026
Before you start
- Step 1 (Marinate) needs to start the night before.
Adobo isn't really a single recipe — it's a technique: meat braised in vinegar and soy sauce until tender, named after the Spanish word "adobar" (to marinate), even though the dish itself predates Spanish colonization. Every region, and often every household, has its own ratio. This version leans savory-forward with a light sweetness at the end, the way it's most commonly made outside the Philippines.
What makes this adobo different
The order of operations matters more than the ingredient list. Marinating first builds flavor into the meat; searing before braising adds color and a little fat back into the sauce; and simmering uncovered at the end is what lets the sauce actually reduce into something glossy instead of staying thin and watery. Skip that last step and you'll end up with a soup instead of an adobo.
Ingredients
- 2.5 lbs bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup white or cane vinegar (suka)
- 1 whole head garlic, peeled and smashed
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 cup water
- 1 tbsp brown sugar
- 1 tbsp cooking oil
- 1 onion, sliced (optional)
- Steamed rice, for serving
No cane vinegar? Apple cider vinegar or plain white vinegar both work — just avoid balsamic, which is too sweet and dark.
Instructions
- Marinate. Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl or bag. Marinate at least 30 minutes at room temperature, or up to overnight in the fridge. Don't stir or disturb the vinegar too much before cooking — letting it sit undisturbed keeps the flavor from turning sharp. You'll need 1/2 cup soy sauce1/2 cup white vinegar1 whole head garlic3 bay leaves1 tsp whole black peppercorns1 tbsp cooking oil
- Sear the chicken. Remove chicken from the marinade (reserve the marinade) and pat dry. Heat oil in a heavy pot over medium-high and sear skin-side down until golden, about 4-5 minutes per side. Set chicken aside.
- Build the base. If using onion, sauté in the same pot until soft. Pour in the reserved marinade along with the garlic and bay leaves, plus 1 cup water. You'll need 1 whole head garlic3 bay leaves1 cup water1 onion
- Braise. Return chicken to the pot, bring to a boil, then reduce to a simmer. Cook uncovered 30-35 minutes, until the chicken is tender and the sauce has visibly reduced.
- Finish the sauce. Stir in brown sugar and simmer a few more minutes until the sauce thickens enough to coat the back of a spoon. You'll need 1 tbsp brown sugar
- Serve. Spoon chicken and sauce over steamed rice. You'll need steamed rice
Tips & variations
- Adobo sa gata: stir in 1/2 cup coconut milk at the end for a richer, Bicol-style version.
- Pork instead of chicken: use pork belly or shoulder, cut into chunks, and add 10-15 minutes more braising time.
- Crispy adobo: after braising, broil the chicken skin-side up for 3-4 minutes to crisp the skin before serving.
Nutrition estimated per serving
- 380Calories
- 28gProtein
- 26gFat
- 6gCarbs
- 2gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
Is adobo the same as the Mexican or Spanish dish?
No — they share a name from the Spanish word for marinade, but Filipino adobo is its own distinct technique that existed in the Philippines before Spanish contact. It doesn't use chili peppers or achiote the way Latin American adobo often does.
Why does my adobo taste too sour?
Boiling the vinegar hard right when it's added can make the sourness sharp instead of mellow. Let the marinade come to a boil gently and simmer long enough for the acidity to round out — that's usually 25-30 minutes minimum.
Can I make adobo in a slow cooker?
Yes — sear the chicken first for flavor and color, then transfer everything to a slow cooker on low for 4-5 hours. Reduce the sauce on the stovetop afterward if it's too thin.
Is chicken adobo gluten-free?
Not by default, since standard soy sauce contains wheat. Substitute tamari or a certified gluten-free soy sauce to make it gluten-free.
Pairs well with
Pinakbet
Squash, eggplant, bitter melon, and string beans with pork and bagoong.
Lumpiang Sariwa
Unfried vegetable and pork spring rolls with sweet garlic sauce.
Leche Flan
Silky steamed egg custard set in liquid caramel.
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