Easy Chicken Adobo

Ask ten people for their adobo recipe and you’ll get ten different answers. Some versions are saltier, some more sour, some a little sweet. Some people like their adobo saucy, others prefer it reduced until the chicken is glossy and caramelized. It’s often one of the first dishes people learn how to cook because it’s simple, reliable, and made with ingredients most of us already have at home. At the same time, it’s a dish where everyone’s version is a little different and that’s exactly the point.

Adobo isn’t about one strict recipe. It’s about balance, technique, and taste. Chicken adobo comes together in one pot, uses pantry staples, and doesn’t require precise measurements. You brown the chicken, add a few key ingredients, let it simmer, and let time do the work. There’s no complicated prep and no special equipment, just a pot, some patience, and rice ready on the side.

My version of chicken adobo keeps things simple and flexible. I like to brown boneless, skinless chicken thighs first for flavor, simmer them in a balanced soy-vinegar mixture, and finish the sauce until it’s just rich enough to cling to the chicken. It’s slightly sweet, deeply savory, and perfect with rice.

Ingredients

2 lbs boneless skinless chicken thighs

1 tbsp neutral oil

6 cloves garlic, smashed

1/3 cup soy sauce

1/3 cup cane vinegar (or white vinegar)

1/2 cup water

2 tbsp brown sugar

2 bay leaves

1 tsp whole black peppercorns (or 1/2 tsp cracked black pepper)

2–3 tbsp Tastebud Calamansi Barbecue Sauce (optional)

1. Pat the chicken thighs dry and season lightly with black pepper.

2. Heat oil in a wide pot or deep skillet over medium-high heat. Add the chicken in a single layer and brown for 2–3 minutes per side until lightly golden. Remove and set aside.

3. In the same pot, add garlic and cook for 30 seconds until fragrant.

4. Return the chicken to the pot, then add soy sauce, vinegar, water, brown sugar, bay leaves, and peppercorns.

5. Bring to a boil without stirring, then lower to a gentle simmer. Cover and cook for 20–25 minutes, until the chicken is tender.

6. Uncover and simmer for another 5–10 minutes to reduce the sauce slightly.

7. Turn off the heat and spoon in the Tastebud Calamansi Barbecue Sauce, tossing gently to coat the chicken and give it color and shine.

8. Taste and adjust seasoning if needed.

Loco for adobo