Chicken Adobo

Chicken Adobo over Steamed Rice

This classic Filipino dish is also a classic chicken dish: chicken, vinegar, rice (and a few other things). A friend who detests vinegar makes an exception for chicken adobo — it reminds him of home.

Traditionally, this recipe is made with bone-in chicken, but I will confess that I’ve used boneless chicken breasts or thighs. This has the effect of making the sauce less rich — the effect of cutting the bone-in chicken into smaller pieces is the release of marrow, the stuff that makes this dish more delicious.

The large amount of vinegar in this recipe creates a tangy sauce. Adjust as necessary (remembering that it’s the vinegar that makes this adobo!) or substitute a mellower vinegar for the white vinegar. Cooking reduces the harsh edges of vinegar, just leaving the tanginess.

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Chicken Adobo

Chicken Adobo over Steamed Rice

By Kassia Krozser Published: August 4, 2013

  • Yield: 4 - 6 with leftovers Servings
  • Prep: 20 mins
  • Cook: 45 mins
  • Ready In: 1 hr 5 mins

This gluten-free chicken dish with a salty and tangy sauce can come together in under an hour if you marinate your chicken in advance!



  1. Mix the soy sauce, garlic, and onions in a large bowl. Add the chicken pieces, cover, and marinate in the refrigerator for at least three hours.
    Marinating chicken in soy sauce, garlic, and onions.
  2. Remove the chicken from the marinade, reserving the liquid. Heat the oil in a large Dutch oven. When shimmering add the chicken pieces, working in batches if necessary. Brown on all sides.
    Browning chicken for adobo.
  3. Pour the reserved marinade over the browned chicken, add the vinegar and chicken stock or water, then add the bay leaves and peppercorns. Bring the mixture to a boil. Reduce the heat to a simmer. Cook, covered, for 30 minutes. Remove the cover and let simmer until the sauce reduces slightly. Stir occasionally.
    Chicken Adobo in Braising Liquid.
  4. Serve over steamed rice.
    Chicken adobo with a side of zucchini fritters.

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