Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
My version of Filipino Chicken Adobo is made with pieces of chicken breast or thighs, and this is very tasty for a low-carb or Keto dinner.
PIN Filipino Chicken Adobo to try it later.
Years ago I tried my hand at making Filipino Chicken Adobo, adapting it from a recipe from Mark Bittman and some advice I’d gotten from other food bloggers. That recipe was long overdue for a photo make-over, and one day I just tried making it with skinless, boneless chicken breasts and took some photos!
Since I didn’t want the chicken breasts to dry out, I barely browned it in a pan rather than broiling it like my old recipe called for. When you make this with chicken breasts, definitely you need to be careful not to cook it too long or use heat that’s too high, but the new version was really tasty. And of course, you can make this recipe with other chicken parts if you prefer; I think boneless, skinless thighs would also be perfect for this recipe!
Hope you enjoy trying this new version of Filipino Chicken Adobo made with chicken breasts! Use Chicken Recipes to find more recipes like this one.
What is Filipino Chicken Adobo?
Chicken Adobo is the national dish of the Philippines, and it’s traditionally made with a whole chicken or bone-in chicken legs and thighs. The chicken is simmered in the Adobo mixture of soy sauce, vinegar, water, garlic, bay leaves, onions, and pepper, and then usually broiled or pan-fried. My recipe that uses boneless chicken breasts or thighs is definitely not traditional, but I did get advice from some Pinoy food bloggers. And of course this is the type of recipe where every Filipino grandmother will have her own recipes, but I think my process for making adobo is pretty close to how it’s done in the Philippines.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts (or thighs)
- soy sauce; use Gluten-Free Soy Sauce (affiliate link) if needed
- White Wine Vinegar (affiliate link)
- water
- Minced Garlic (affiliate link)
- Bay Leaves (affiliate link)
- onion
- fresh ground black pepper to taste
- ground Chipotle chile Pepper (affiliate link), optional
How to Make Filipino Chicken Adobo:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used four chicken breasts, cut in half into two same-size pieces. (Use eight pieces if you’re using thighs.)
- Use a pan where chicken pieces will fit in a single layer.
- Combine soy sauce, white wine vinegar, water, garlic, bay leaves, sliced onion, black pepper, and Chipotle Chili Pepper (if using).
- Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed.
- Pour Adobe mixture over the chicken and cook at the very lowest possible simmer about 10 minutes.
- Then turn chicken over in the liquid and cook 10 minutes longer (or until the chicken is barely done.)
- Strain sauce mixture and put it in a small saucepan and simmer until it’s reduced enough to barely coat your spoon.
- Taste to see if it’s getting too strong.
- Heat the olive oil in a heavy pan, add chicken and quickly brown it on one side.
- Serve chicken with the sauce spooned over.
Make it a Low-Carb Meal
I’d serve Filipino Chicken Adobo with something like Amazing Asian Green Salad, Roasted Broccoli with Soy Sauce and Sesame Seeds, Air Fryer Asian Green Beans, Lemony Green Beans, or Roasted Cauliflower Rice Medley with Pine Nuts for a low-carb meal.
More Tasty Asian Chicken Recipes:
- Chicken Kabobs with Asian Marinade
- Chicken with Peanut Sauce
- Chicken Egg Foo Yung
- Chicken Stir-Fry Sheet Pan Meal
- Instant Pot Teriyaki Chicken
Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
Filipino Chicken Adobo often uses bone-in chicken thighs, but this version with chicken breasts tastes great! And you can definitely switch out the chicken breast for boneless, skinless thighs if you prefer.
Ingredients
- 4 boneless, skinless chicken breasts, each cut in half into two equal pieces (see notes)
- 1 cup soy sauce (see notes)
- 1/2 cup white wine vinegar
- 1 1/4 cup water
- 2 tsp. minced garlic
- 3 bay leaves
- 1 small onion, sliced in large slices
- fresh ground black pepper to taste
- pinch of Ground Chipotle Chili Pepper (optional)
Instructions
- Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.
- Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture.
- Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
- Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.
- Then turn chicken pieces over and cook 10 minutes more (or just until the chicken is barely cooked through.)
- Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top.
- Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. (Taste to see when it tastes good so it doesn’t get too strong.)
- Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.)
- Serve the browned chicken with some of the sauce spooned over.
Notes
If you prefer to use chicken thighs, I'd use 8 boneless, skinless thighs for this recipe. Thighs will need a bit more trimming to remove pockets of fat.
Low-sodium soy sauce or Tamari is best, since the sauce gets reduced; use gluten-free soy sauce if needed.
Recipe adapted from Mark Bittman's recipe (affiliate link) as well as advice from some food blogger friends.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 102mgSodium: 3595mgCarbohydrates: 5.2gFiber: 1gSugar: 2gProtein: 43g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / South Beach Diet Suggestions:
This Filipino Chicken Adobo recipe is low in carbs and should be suitable for low-carb or Keto diet plans, which might prefer higher-fat chicken thighs. The newer version made with leaner chicken breasts would be great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
31 Comments on “Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)”
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Sue, yes heat so it's barely starting to simmer (not a full boil) and then cook for ten minutes. A few minutes more or less won't matter that much.
I am making this recipe tonight for the first time and I have a question about the step where you "simmer it for 10 minutes" after pouring the sauce on the chicken. You have to bring it to a boil first, right? Then lower to a simmer for 10 minutes?
Thanks a bunch!
SCIllionis, sounds interesting!
I plan on making this tonight – but – because of the picture it reminded me of 'buffalo' chicken wings. So I plan to use the chicken in a salad, like a buffalo chicken salad.
So glad you enjoyed it, and how fun to hear from someone from Mexico!
Thank you! It was delicious!!
Saludos from Merida Yucatan, Mexico!!
Hi ChicaJo, Glad you like my nontraditional version!
So nice to see a Filipino dish here Kalyn! Adobo is great in such that you can really adapt it to different tastes and versions…you can even do it with vegetables (long beans and kang kong/water spinach are typical ones) 🙂 This one looks great…and healthier too!
So good to know that I'm not completely out there in left field when I make it with chicken breasts!
My grandfather was Filipino, and this has always been one of my favorite meals! My grandmother and mom always used chicken thighs, but I have been using chicken breasts for years when I make mine. The pictures look so yummy–I can almost taste it!
Jeanette, as long as you're careful not to overcook I think it's very tasty with chicken breasts. Wish I could try your mom's version!
My mom grew up in the Philippines and made adobo chicken when we were growing up. I haven't tried it with chicken breasts, but I like the idea of a healthier version of this national dish.
Chigy, there is a spice and a sauce called Adobo in Mexican cooking, so you're not a dork at all!
I'm such a dork. I thought that Adobo sauce was Adobe sauce and that it was a Mexican dish. Now that I write this down, It really sounds stupid. The recipe looks great and I need more chicken recipes so I will be making this soon. Thanks.
Will try this recipe out for sure! Looks delicious!
Maris, aren't you just loving Pinterest!!
I have been seeing these on Pinterest and I am so glad I clicked over! They look great and I always need more chicken recipes to file away!
Becki and Lydia, glad you liked it.
cwid, I did realize that this wasn't an authentic Adobo recipe but it was tasty. Interesting to hear your comments about how it could be made more authentic. From what I've read, even among Filipinos there are many variations of the dish.
Sangeeta, hope you enjoy it!
TW, how fun getting a new pan! I have a LeCreuset saucier that I love!
Shirley now I'm going to your blog to look for that slow cooker recipe.
Kalyn, this chicken dish looks incredible! I've always been amazed at what either vinegar (I have a vinegar, oil, and seasonings slow cooked turkey/chicken recipe we crave) or soy can do with recipes. But together? Intrigued to say the least. I've only heard of Adobo seasoning before, not an Adobo recipe, but sometimes I'm not up on all the classic dishes. 😉 Can't wait to make this one and will share it with others, too!
Shirley
Looks really yummy. I've just gotten a new saucier pan which would be perfect for cooking this.
Great recipe. I love these flavors in my chicken stirfry recipes but never tried such an elaborate thing with it. Would love to do soon , thanks for sharing this time tested recipe.
Hi Kalyn,
I am a regular reader and I find your South Beach suggestions to be particularly helpful.
Some suggestions on the adobo recipe…if you want your adobo to be closer in taste to the traditional one, use cider vinegar as the Filipino adobo uses palm vinegar which is very sour. However, the sourness dissipates after cooking it for sometime. Also, the traditional adobo does not use soy sauce and the addition of soy sauce is a recent innovation. Without the soy sauce, the adobo sauce turns brown from the frying of the meat. The soy sauce is used basically just for the color and for a touch of saltiness. I suggest decreasing the proportion to about 1/2 soy sauce for every unit of vinegar. I am sorry I cannot be precise as I never measure my ingredients when I prepare this dish. Also, you may want to omit the onions as these can alter the taste from the traditional.
Great update of your original recipe! Thanks so much for linking to my slow cooker version. I adore chicken adobo and I'm looking forward to trying your new recipe.
This sounds really yummy and great to see a dish with so much flavor done quite a bit lighter!
Anne, thanks for the suggestion, which I think is brilliant. I'm going to edit the post and add it. (And quite honestly, I haven't made this for so long that I don't remember if it seemed salty to me!)
I know this is a blast from the past, but I found it via the Phase One collection you recently compiled.
I just make this last night and it was absolutely delicious! My ONE thought was that the sauce, once reduced, was very, very salty. Not inedibly so (we chowed down happily anyway), but perhaps using a low-sodium soy sauce/tamari would yield an even better result?
This was so good I plan to make it again soon, so I'll get some low-sodium tamari and report back!
— Anne
looks good, kalyn!! adobo is really what *you* make it, even among us filipinos we can’t really agree which version is the best:)
Hi Kalyns,
I happen to check Mae’s link so I’m visiting your site! Your chicken adobo looks beautiful and appetizing. That’s the good thing about adobo, same ingredients but different way of cooking it! I will try yours next time.
It’s great to see a Filipino dish showcased on your kitchen, Kalyn…
As you know, i love adobo – adobo of everything, chicken, pork, beef, even long beans, morning glory (kangkong) and so on… the variations are endless.
Thank you!
I have tried to make chicken adobo many, many times and mine always tastes like vinegar and nothing else. I’m going to try this recipe, since you loved it so much. Thanks!