Kalyn's Kitchen

Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

My version of Filipino Chicken Adobo is made with pieces of chicken breast and this is very tasty for a low-carb or Keto dinner. 

Click here to PIN this tasty Filipino Chicken Adobo.

Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar) found on KalynsKitchen.com.)

Chicken Adobo is the national dish of the Philipines, 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.

Back in 2005 I tried my hand at making Chicken Adobo, using the recipe from Mark Bittman’s The Best Recipes in the World and some advice I’d gotten from other food bloggers. That recipe was long overdue for a photo make-over, and this time I tried making it with skinless, boneless chicken breasts. 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 quite tasty. 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.

Filipino Chicken Adobo process shots collage

How to Make Filipino Chicken Adobo with Chicken Breasts:

(Scroll down for complete printable recipe with nutritional information.)

  1. I used four chicken breasts, and cut each one in half into two same-size pieces.
  2. Use a pan where all the chicken pieces will fit tightly in a single layer.
  3. Combine the soy sauce, white wine vinegar, water, garlic puree, bay leaves, sliced onion, black pepper, and pinch of Chipotle chile pepper (if using). Be sure to use gluten-free soy sauce if needed.
  4. Pour the adobe mixture over the chicken and cook at the very lowest possible simmer about 10 minutes.
  5. Then turn chicken pieces over in the liquid and cook 10-15 minutes longer (just until the chicken is barely done.)
  6. Strain the sauce mixture and put it on a small saucepan and boil until it’s reduced enough to barely coat your spoon. (Taste to see if it’s getting too strong.)
  7. Heat the olive oil in a heavy pan, add chicken and quickly brown it on one side. 
  8. Serve chicken with the sauce spooned over.

Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar) found on KalynsKitchen.com.)

Make it a Low-Carb Meal: 

I’d serve Filipino Chicken Adobo with something like Amazing Asian Green Salad and Roasted Broccoli with Soy Sauce and Sesame Seeds for a low-carb meal.

More Tasty Chicken Recipes:

Slow Cooker or Pressure Cooker Chicken Index Page ~ Slow Cooker or Pressure Cooker
Low-Sugar (or Sugar-Free) Teriyaki Chicken ~ Kalyn’s Kitchen
Slow Cooker Filipino Chicken Adobo ~ The Perfect Pantry
Forbidden City Chicken ~ Kalyn’s Kitchen

Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

Yield 4 servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Filipino Chicken Adobo often uses bone-in chicken thighs, but this version with chicken breasts tastes great!


  • 4 boneless, skinless chicken breasts, each cut in half into two equal pieces
  • 1 cup soy sauce (see notes)
  • 1/2 cup white wine vinegar
  • 1 1/4 cup water
  • 2 tsp. garlic puree
  • 3 bay leaves
  • 1 small onion, sliced in large slices
  • fresh ground black pepper to taste
  • pinch of ground Chipotle chile pepper (optional)


  1. Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.
  2. Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture.
  3. Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
  4. Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.
  5. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
  6. 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.
  7. 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.)
  8. 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.)
  9. Serve the browned chicken with some of the sauce spooned over.


Low-sodium soy sauce or Tamari is best, since the sauce gets reduced; use gluten-free soy sauce if needed.

Recipe adapted from The Best Recipes in the World

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / South Beach Diet Suggestions:
This Filipino Chicken Adobo recipe is low in carbs and should be suitable for most low-carb diet plans. The newer version made with leaner chicken breasts would be much more South Beach Diet friendly, and you could eat this for any phase of the diet.

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 to see all the good recipes I’m sharing there.

Pinterest image of Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

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    31 Comments on “Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)”

  1. Pingback: 12 Amazingly Delicious Asian Style Keto Dinners for Easy Weight loss

  2. 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.

  3. 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!

  4. SCIllionis, sounds interesting!

  5. 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.

  6. So glad you enjoyed it, and how fun to hear from someone from Mexico!

  7. Thank you! It was delicious!!
    Saludos from Merida Yucatan, Mexico!!

  8. Hi ChicaJo, Glad you like my nontraditional version!

  9. 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!

  10. So good to know that I'm not completely out there in left field when I make it with chicken breasts!

  11. 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!