Delish Chicken Adobo

I am officially obsessed with Delish Chicken Adobo, which is to say: tangy, sweet, and so comforting it makes me forgive myself for burning the rice once. It’s the Filipino-ish, weeknight-friendly chicken that melts in your mouth and requires only a few things you probably already have—soy, vinegar, garlic, and the moral support of a wine glass. Try it because it tastes impressive but doesn’t require you to Instagram a dozen staged utensils. Yes, this pan is too small. No, I won’t wash fewer dishes.

Once, I made this for dinner and my husband declared it “restaurant-level” while simultaneously dropping an entire bag of flour on the floor like he was reenacting a cooking show blooper. The kids helped by rearranging the plater—on the dog—so presentation was rustic and furry. I told them it was called “home staging.” They believed me, for about 3 minutes, until the dog refused to eat anything that wasn’t free-floating sauce.

Time-Saving Hacks

– Brown everything in one pan to save time and judgment. Sure, the chicken will crowd—so what? It builds character.
– Use pre-minced garlic from a jar. Chefs will gasp; your future self will nod appreciatively.
– Buy canned pineapple if you’re tired and tired is valid. Drain it or embrace syrup drama.
– Skip the stovetop reduction and oven-finish if you’re in a rush—add a splash of vinegar at the end and call it “bright.”

Serving Ideas

– Serve on plain steamed rice if you’re having a midweek existential crisis. Keeps things grounded.
– Over fried rice if you want to flex. Extra points for green onions and a fried egg on top—because breakfast-for-dinner is adulting.
– Serve with a crisp salad if the kids have been sugar monsters and you’re trying to convince yourself you’re balanced.
– Pair with a chilled rosé if the kids drove you nuts; pair with iced tea if you’re sober and smug about it.

What to Serve It With

– Steamed jasmine or long-grain rice (the classic, because carbs make everything better).
– Roasted or sautéed greens to pretend this is a health move.
– Quick pickled cucumbers if you like crunch and tang to cut through the sauce.
Serves: 4-ish (or 2, if you like leftovers and a clean conscience)
Time: About 40–45 minutes, or 25 if you constantly lie about time estimates.

✔Tips & Mistakes

– Don’t overcook the thighs. They forgive you less than you think.
– If the sauce is too sweet, add a splash more vinegar—acidity is the hero here.
– If your pan is too small, use a bigger one. If you don’t have one, open a window and lean into chaos.
– Resist the urge to add water early; let the sauce reduce and concentrate flavor. If it looks like a soup, you forgot who’s in charge.
– Taste as you go. If you don’t taste, you’re playing kitchen roulette.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container.
– Freeze for up to 2 months in a freezer-safe container—defrost in the fridge overnight.
– Reheat gently on the stove or microwave; a splash of water or broth helps revive the sauce without drying the chicken.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Want it spicy? Add chili flakes or a diced jalapeño.
– Make it citrus-forward with a squeeze of orange or lime at the end.
– Vegetarian? Swap chicken for firm tofu and brown it like you mean it.

Frequently Asked Questions

Delish Chicken Adobo

A delicious Filipino chicken stew marinated in vinegar and soy sauce.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lbs chicken thighs
• ▢ 0.5 cup soy sauce
• ▢ 0.5 cup white vinegar
• ▢ 1 medium onion, sliced
• ▢ 5 cloves garlic, minced
• ▢ 2 leaves bay leaves
• ▢ 1 teaspoon black peppercorns
• ▢ 1 cup water

Instructions

Preparation Steps

• In a large bowl, combine chicken, soy sauce, vinegar, onion, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes.
• In a large pot, add the marinated chicken and the marinade. Add water and bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes or until chicken is cooked through.
• Remove lid and let the sauce reduce for about 10 minutes before serving.

Notes

You can serve it with steamed rice to complete the meal.