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10 Chicken Adobo Recipes You Can Make in 30 Minutes or Less

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I probably don’t have to sell you on the upsides of chicken.

It’s cheap, high in protein, low in fat, and versatile.

It needs some love, though, to be truly enjoyable.

You know, you need to dress it up and turn it into something more than just a hunk of baked or microwaved meat.

That’s where these chicken adobo recipes come in.

In case you don’t even know what chicken abodo is, it’s a classic Filipino dish of chicken marinated and then slow-cooked in a mix of garlic, vinegar, and other spices, and, as you’ll see, it’s freaking delicious. 🙂

There are many ways to do your chicken adobo, too.

If you want savory, check out the Classic Chicken Adobo, if you want something more meal-plan friendly, you can’t go wrong with the Grilled Chicken Adobo, and if you’re looking for a complete meal, then the Chicken Adobo Fried Rice has you covered.



Classic Chicken Adobo


Picture courtesy of Serious Eats

It doesn’t take much to make a traditional chicken adobo. But if you want that real flavor of the Philippines, you’ll need to get your hands on sukang maasim, a kind of vinegar made from cane sugar sap. Adobo can be cooked with regular white vinegar if that’s all you have, but with so few ingredients, the difference is noticeable. To learn more popular adobo recipes – which are tasty whether you have cane vinegar or not – pick up Adobo Road Cookbook: A Filipino Food Journey by food blogger-turned-gourmet food trucker Marvin Gapultos.

Serves 4


1/4 cup soy sauce

1/2 cup Filipino white cane vinegar (or distilled white vinegar)

6 cloves garlic, smashed and peeled

1 tsp. whole black peppercorns

2 bay leaves

6 skin-on, bone-in chicken thighs

Nutrition Facts (per Serving)

Calories: 488

Protein: 33 grams

Carbs: 3 grams

Fat: 38 grams


Chicken & Pork Adobo


Picture courtesy of Kawaling Pinoy

The best chicken adobo recipe has more than just chicken. This popular dish – called adobong in Tagalog, the official language of the Philippines – is cooked with both chicken and pork. You can prepare adobo with just one kind of protein, but why not enjoy two delicious meats at once? Since they cook together, there’s no extra work required aside from picking up another ingredient at the store.

Serves 6


1 Tbsp. oil

1 onion, peeled and thinly sliced

1 head garlic, peeled and minced

1 1/2 lbs. pork shoulder, cut into 2” cubes

1 1/2 lbs. chicken breast, cut into bite-sized pieces

1 cup vinegar

1/2 cup soy sauce

1 cup water

2 bay leaves

Salt and freshly ground black pepper to taste

Nutrition Facts (per Serving)

Calories: 570

Protein: 62 grams

Carbs: 8 grams

Fat: 30 grams


Yellow Chicken Adobo (Adobong Dilaw)


Picture courtesy of Ang Sarap

Once you nail the basic chicken adobo recipe, you can use it as a base for even more Filipino flavor. This variety uses fresh turmeric, which adds anti-inflammatory properties and other health benefits. If you can’t get the fresh root in a grocery store near you, use a tablespoon and a half of ground turmeric, and use it as a rub for the chicken instead.

Serves 5


2 1/4 lbs. bone-in chicken legs and thighs

1 knob fresh turmeric, sliced

3 medium potatoes, quartered

1 head garlic, minced

1/2 cup Filipino white cane vinegar

1 Tbsp. granulated sugar

1 Tbsp. salt

1 Tbsp. oil (or more as needed)

2–3 bay leaves

Whole peppercorns to taste

Water as needed

Nutrition Facts (per Serving)

Calories: 380

Protein: 27 grams

Carbs: 32 grams

Fat: 16 grams


Grilled Chicken Adobo


Picture courtesy of Yummy Magazine

Traditional Filipino chicken adobo is cooked on the stove. Brown the meat in a pan, and then add your adobo sauce ingredients to simmer. Some recipes even do it the other way around, so the important thing is cooking the chicken all the way through. This version simplifies adobo even more by taking it to the grill. Since it uses a marinade instead of making the sauce, you just have to toss the chicken on the grill and flip.

Serves 4


1 lb. boneless skinless chicken breasts

6 Tbsp. vinegar

4 Tbsp. soy sauce

1 bay leaf

1/2 tsp. crushed peppercorns

3 cloves garlic, minced

Nutrition Facts (per Serving)

Calories: 233

Protein: 34 grams

Carbs: 2 grams

Fat: 8 grams


Arroz Caldo (Adobo Chicken & Rice Porridge)


Picture courtesy of Filipino Food Aficionado

If you love eating at Asian restaurants, you’ve probably had congee. It’s like a savory porridge with oatmeal, only it’s made with rice. So if you want to try Filipino comfort food, this adobo chicken congee recipe is great because it’s easy and adaptable. Make it your own with garnishes like hard-boiled egg, toasted garlic, chopped spring onion, and lemon slices.

Serves 4


2 Tbsp. vegetable oil

8 cloves garlic, minced

1 medium onion, chopped

3 Tbsp. ginger, some chopped and some julienned

1 1/2 lbs. skin-on, bone-in chicken, cut into serving pieces

Pinch of salt

Freshly ground black pepper to taste

2 Tbsp. fish sauce

2 cups cooked sticky rice

6–8 cups water

Pinch of saffron

Nutrition Facts (per Serving)

Calories: 246

Protein: 7 grams

Carbs: 32 grams

Fat: 10 grams


Slow Cooker Chicken Adobo


Picture courtesy of Manila Spoon

No time to stand at the stove and make classic chicken adobo? With this recipe, you can enjoy the same Filipino flavors while you set it and forget it. The chicken has to be browned first, but after that your work is almost done. Add all the adobo sauce ingredients to the Crock Pot, and slow cook for four to six hours until tender.

Serves 6


3 lbs. bone-in, skin-on chicken thighs and drumsticks

2 Tbsp. oil

1/2 cup white vinegar

1/3 cup soy sauce

1/4 cup water (optional)

2 tsp. oyster sauce (optional)

1 whole head garlic, separated and crushed

2 tsp. whole black peppercorns (or freshly ground black pepper to taste)

3 bay leaves

1 Tbsp. sugar (or to taste)

Nutrition Facts (per Serving)

Calories: 490

Protein: 44 grams

Carbs: 5 grams

Fat: 33 grams


Chicken Adobo with Egg


Picture courtesy of Panlasang Pinoy

Chicken has a lot of protein, but what if you need even more? Add eggs to a classic chicken adobo recipe, and you’ll benefit from two excellent sources of protein at once. Chicken adobo is traditionally cooked with bone-in, skin-on chicken, so cooking it with eggs also nets you a better protein-to-fat ratio without sacrificing traditional flavor.

Serves 5


2 lbs. chicken thighs, cut into bite-sized pieces

5 hard-boiled eggs

2 cups chicken broth

5 Tbsp. dark soy sauce

3 Tbsp. vinegar

6 cloves garlic, crushed

1 Tbsp. whole peppercorn

4 bay leaves

Salt to taste

3 Tbsp. oil

Nutrition Facts (per Serving)

Calories: 490

Protein: 41 grams

Carbs: 1 gram

Fat: 36 grams


Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata)


Picture courtesy of The Peach Kitchen

Chicken adobo is a popular dish in the Philippines because it’s so easy to make. The basics make it a simple chicken stew to enjoy anytime. To make it extra rich for a special occasion, make this version “sa gata,” which means with coconut in Tagalog. Of course adding coconut cream to this classic recipe will up the fat, but it also makes an unforgettable meal.

Serves 8


1/2 cup white cane vinegar

1 cup soy sauce

1 tsp. freshly ground black pepper

2 1/4 lbs. bone-in chicken thighs

3 Tbsp. vegetable oil

1 Tbsp. minced garlic

1 cup coconut cream

1 red bell pepper, sliced into strips

2–3 small red chilies

Nutrition Facts (per Serving)

Calories: 465

Protein: 32 grams

Carbs: 12 grams

Fat: 34 grams


Chicken Adobo Fried Rice


Picture courtesy of Mely’s Kitchen

Have leftover rice and chicken adobo from the night before? Reheat it while turning it into another tasty dish. This fried rice uses minimal ingredients since the chicken already has the flavor of Filipino adobo sauce. And for even more protein, you can serve with a fried egg, or cook it right in the stir fry.

Serves 2


2 cups leftover rice

1/2 cup shredded chicken adobo with sauce

3 cloves garlic

1 Tbsp. oil

Nutrition Facts (per Serving)

Calories: 452

Protein: 28 grams

Carbs: 56 grams

Fat: 12 grams


Baked Chicken Adobo


Picture courtesy of Jan is Cooking

Instead of preparing chicken adobo in a skillet, you can bake it in the oven. That frees up time to prepare your garnishes without worrying about your chicken overcooking on a too-hot stove. After it marinates for an hour, start cooking the chicken in a skillet, but only until it’s browned. Then transfer the adobo to the oven so it’ll finish by baking at an even temperature for a half hour.

Serves 6


3 1/3 lbs. bone-in, skin-on chicken breasts

1 cup soy sauce, divided

1 cup white vinegar, divided

1 cup brown sugar, divided

1 tsp. cornstarch

5 cloves garlic

1 onion, chopped

4 bay leaves

Freshly ground black pepper to taste

Nutrition Facts (per Serving)

Calories: 473

Protein: 40 grams

Carbs: 30 grams

Fat: 20 grams


What do you think of these chicken adobo recipes? Have anything else to share? Let me know in the comments below!

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