Guide To Prepare Chicken Adobo Recipe Easy Quick

Posted on

Chicken adobo is a beloved Filipino dish that has taken the world by storm. Its explosion of savory, tangy, and garlicky flavors is enough to make anyone’s mouth water. The beauty of this dish lies in its simplicity – only a handful of ingredients are needed to create a culinary masterpiece.

This guide will walk you through making the perfect chicken adobo, complete with easy-to-follow instructions, a detailed breakdown of the nutritional value, and answers to frequently asked questions. So, grab your apron and get ready to whip up a delicious storm!

Quick & Easy Tender Chicken Adobo
Quick & Easy Tender Chicken Adobo


1 pound bone-in, skin-on chicken pieces (thighs, drumsticks, or a combination)

  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon cooking oil (optional)

  • Instructions:

    1. Marinate the Chicken: In a large bowl, combine the soy sauce, vinegar, garlic, bay leaf, and peppercorns. Add the chicken pieces and toss to coat them evenly. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.

    2. Brown the Chicken (Optional): Heat the cooking oil (if using) in a large pot or Dutch oven over medium heat. Remove the chicken pieces from the marinade, reserving the marinade. Sear the chicken on all sides until golden brown. This step adds another layer of flavor, but it’s not essential.

    3. Simmer the Chicken: Pour the reserved marinade into the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.

    4. Thicken the Sauce (Optional): Once the chicken is cooked, you can thicken the sauce for a richer texture. Here are two options:

    Reduce the Sauce Naturally: Increase the heat to medium and simmer uncovered for 10-15 minutes, allowing the sauce to reduce and thicken.

  • Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce while stirring constantly. Cook for a minute or two, until the sauce thickens to your desired consistency.

  • 5. Serve and Enjoy: Turn off the heat and remove the bay leaf. Serve the chicken adobo hot with steamed rice and enjoy!

    Nutrition Facts (Per Serving):

    Calories: 400-500 (depending on the chicken cut and oil used)

  • Fat: 25-30g
  • Protein: 30-35g
  • Carbohydrates: 10-15g
  • Sodium: 800-1000mg (due to the soy sauce)

  • Note: These are approximate values and may vary depending on the specific ingredients used.


    Chicken adobo is a versatile dish that can be enjoyed on its own or paired with various Filipino side dishes like garlic rice, lumpia (spring rolls), or fresh green vegetables. It’s a crowd-pleaser perfect for a casual weeknight dinner or a potluck gathering. With its simple ingredients and straightforward cooking process, even novice cooks can achieve restaurant-worthy results. So next time you’re craving a flavorful and satisfying meal, give this easy chicken adobo recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use boneless, skinless chicken breasts for adobo?

    Yes, you can. However, bone-in, skin-on chicken pieces are traditionally used for adobo because they add more flavor to the dish. Boneless, skinless chicken breasts cook faster, so adjust the simmering time accordingly (around 20-25 minutes).

    2. What kind of vinegar can I use?

    White vinegar is the most common type of vinegar used in adobo. However, you can also experiment with coconut vinegar or apple cider vinegar for slightly different flavor profiles.

    3. How spicy is chicken adobo?

    Traditionally, adobo isn’t a spicy dish. However, you can add a pinch of chili flakes or chopped chilies to the marinade for a kick of heat.

    4. Can I make this recipe in a slow cooker?

    Absolutely! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is tender and cooked through.

    5. How long can I store leftover chicken adobo?