Best Filipino Chicken Adobo Recipe

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Here’s a very easy Chicken Adobo Recipe that uses just a few ingredients. It includes soy sauce and vinegar in equal parts for the base.

Through the years I’ve experimented with various ratios and vinegars until I landed on a recipe that my tastebuds loved. I use light soy sauce where other recipes call for dark but you can read below about the difference.

What Ingredients Are In Chicken Adobo?

Chicken Adobo has very few ingredients. It is simply

• chicken
• garlic
• black peppercorns
• bay leaves
• soy sauce
• vinegar

You may find other ingredients in chicken adobo like my favorite: quail eggs.

Also not every adobo is the same! This chicken adobo recipe is generally considered “soupy” compared to others that have no standing liquid at all.

What Kind of Soy Sauce Should I Use?

My recipe calls for the common or regular soy sauce you can find easily at any grocery store. Brands like Kikkoman, Kimlan, etc. are what I would consider “regular” soy sauce but in fact, these variants are considered light soy sauce.

Many traditional chicken adobo recipes call for dark soy sauce. The biggest difference between dark and light soy sauce is the amount of water content. Dark soy sauce is thicker with less water than light which makes it tend to taste saltier.

If you do use dark soy sauce when making chicken adobo, keep it mind that it may move the needle more towards the salty side of things. Try it out and adjust to taste!

I stock Kikkoman less sodium soy sauce at home (affiliate link) and use it for everything, not just this recipe.

If you’re looking for a dark soy sauce, I use Kimlan dark soy sauce (affiliate link).

How Many Types of Adobo Are There?

This is a loaded question as every cook makes their adobo differently! Not only are there different proteins you can use, there are region specific variations.

For example, the Bicol region is well known for an adobo that adds coconut milk and chili peppers for a little kick known as adobo sa gata.

Of course, I have a recipe for pork adobo if that’s what you’re looking for.

I’ve gotten a few comments over the years that my chicken adobo recipe is “soupy.” This is how I’ve enjoyed my adobo since childhood. If you want less liquid, I’d recommend simmering without a lid.

How to Keep the Chicken Moist

I’m no chef or food scientist but I’ve noticed the best way to keep my chicken moist during the simmer stage is to put the pot on the smallest burner at the lowest heat setting. Last time I made it, I browned the chicken on the hottest burner then moved it to lowest for the simmer.

How to Make the Best Filipino Chicken Adobo

Chicken adobo might be the easiest Filipino dish you can make! You just brown the chicken, add garlic, soy sauce, vinegar, peppercorns and bay leaves, and let it simmer for a while.

For full list of ingredients and detailed steps, check out the bottom of this page.

Heat up the oil in a medium sized pot over medium-low heat and brown the chicken

Add the soy sauce, vinegar, garlic, peppercorns, and bay leaves.

Cover with a lid and simmer on lowest heat for 35-45 minutes, or until chicken is tender.

Add the quail eggs into the pot. Simmer for another 5 minutes. Serve and enjoy with a side of rice. It tastes even better the day after!

Notes

• I like to add an extra generous splash of apple cider vinegar to have a higher ratio to soy sauce. It will brighten up the adobo
• You can use dark so sauce but here I’ve used normal soy sauce and I enjoy the lighter flavor. Experiment with both to see which you prefer!

Recipe

Last updated September 2025