Filipino Chicken Adobo

Chicken Adobo is simple, fragrant and tasty—the ultimate Filipino comfort food. This Filipino Chicken Adobo recipe is inspired by my mom and has never failed pleasing all types of crowds (read: picky kids). Quick and easy, and cooks in one pan or pot. Share as an appetizer by itself or as a main dish served with brown rice. “Adobo” means marinade but this Filipino Chicken Adobo recipe doesn’t call for marinating before cooking. Just throw in all the ingredients in a pan or pot and let it marinate while simmering.

🕔 45 minutes (quick and easy)
🥘 1 pan or pot
🌿 7 ingredients
🍴 6 servings


2 cloves garlic (or 1/2 teaspoon garlic powder)
1 small onion (or 1 teaspoon onion powder)
1/2 teaspoon black pepper
1 bay leaf
1/2 cup apple cider vinegar
1/2 cup less sodium soy sauce
2 pounds chicken thighs, boneless and skinless
1 teaspoon honey, optional (for a sweeter version)


CHOP the garlic and onion. PLACE all ingredients in a large all-purpose pan or pot. Bring to a BOIL, covered.

REDUCE heat to medium-low and SIMMER, covered, for 20 minutes. TURN meat over and COOK for another 20 minutes, until tender.

Slow cooker: Place all ingredients in a slow cooker. Cook on high for 2 hours or on low for 4 hours. Instant pot: Cook on high pressure for 12 minutes. Oven: Bake covered at 350 degrees Fahrenheit for 1 hour.

🌿 🌿 🌿 🌿

Read more: Beef + Green Beans Sauté | vEGGie Bake | Bacon + Green Beans Sauté

Tips: Always READ the recipe thoroughly prior to shopping, prepping and cooking. 

Chicken thighs – If taste and quality of the dish will not be sacrificed, we use chicken thighs in our recipes, which usually DON’T require the use of added oil. The small amount of fat from the meat is usually sufficient in preventing the meat and the whole dish from drying out. Add oil later as needed.

Lemon Juice – When a recipe calls for lemon juice, DO prepare and squeeze the lemon into a small bowl or measuring cup ahead of cooking or during idle time in the kitchen.

Rice – If serving rice, DO start the cooking process—with instant pot, rice cooker or stove top—ahead of cooking the main dish or during idle time in the kitchen. This ensures the rice is ready to serve along with your other dishes. We DO use organic brown rice and cook them using a rice cooker with a stainless-steel pot. We DON’T recommend using any rice cooker with a Teflon-coated pot.

Tools: cutting board and knife, all-purpose pan or pot with lid

Roxanne of Mango + Paper

5 thoughts on “Filipino Chicken Adobo

    1. Hi! I think it will still work without the sugar. It may just taste a little more tangy (which I don’t mind myself). I might try making it without the sugar, if I do I’ll make sure to let you know here. Thank you for reading! ~Roxanne

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