Best Chicken Adobo

READY IN: 45mins
Recipe by Megan Thieme

This is close to the version my friend Andrea taught me to make a couple years back. It's a delicious Filipino dish that is very flavorful.

Top Review by cali_love

I agree to not boil the chicken in water to avoid a bland result. Additional salt is not necessary usually because of the saltiness from the soy sauce. Although if you use a Filipino brand soy sauce (ie: Silver Swan) it tends to be less salty than your regular Kikkoman soy sauce.

Ingredients Nutrition


  1. Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
  2. Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
  3. Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
  4. Simmer for at least 20 minutes or until chicken is tender.
  5. Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.

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