Filipino Adobo Recipe That’s Awesome

This Filipino adobo recipe is probably the easiest and best tasting things I’ve made on this blog. Maybe banana bread is a close second, although that’s kind of in a league of its own.

The thing I really like about this recipe is that it seems like it would be way more complicated and take a while to make, but you can actually throw it together pretty quickly. This is also a version with way less refined sugar. I’m thinking that’s why the chicken looked lighter at the end.

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Click to Skip to Notecard Version of Recipe

Alright let’s take a look at what you’ll need to make this Filipino adobo recipe.

What it isNameWhere to Find
CookwareLarge mixing bowlAmazon
CookwareMeasuring spoonsAmazon
CookwarePyrex 1-cup measuring cupAmazon
CookwareSmaller mixing bowlAmazon
CookwareMedium cutting boardAmazon
CookwareLarge knifeAmazon
Cookwarecup for measuring dry goods (1 cup)Amazon
CookwareMesh strainerAmazon
CookwareCast iron skilletAmazon
Ingredient2 lbs of chicken thighsStore
Ingredient1/3 cup white vinegarStore
Ingredient1/3 cup soy sauceStore
Ingredient3 cloves of garlic, crushedStore
Ingredient1 teaspoon of black peppercornsStore
Ingredient3 bay leavesStore
Ingredient2 cups of white rice (dry)Store
Ingredient1 tbsp of butterStore
IngredientGreen onionsStore

Let’s start this Filipino adobo recipe

First, grab a big mixing bowl.

large mixing bowl for filipino adobo

Get the vinegar, soy sauce, black peppercorn, and bay leaves.

You’ll also need the liquid measuring cup and the measuring spoons. Measure out 1/3 cup of white vinegar and 1/3 cup of soy sauce into the large bowl for this part of the Filipino adobo recipe. Add the bay leaves, too.

Measure out the black peppercorns into a smaller mixing bowl and then scoop up the 1 teaspoon from there to throw into the big one with everything else.

It’s tough to measure out the peppercorns while you’re grinding them out so I figured it would be easier for this part of the Filipino adobo recipe to grind them into a bowl.

mixing bowl and peppercorns for filipino adobo

Once that’s in there, grab your garlic.


Chop and crush the three garlic cloves and then throw them into the marinade for this Filipino adobo recipe.

Once that’s taken care of, grab your chicken thighs. Wash them off and pat them dry with a paper towel.

Put the chicken thighs into your bowl with the marinade. Cover the bowl and put it into the fridge for a minimum of 30 minutes, maximum 24 hours.

filipino adobo recipe

I always do 30 minutes when I make this Filipino adobo recipe. It doesn’t seem like it makes that much of a difference taste-wise.

Anyway, moving on. Once that’s all marinated and ready to cook, grab your butter and slice 1 tablespoon for the skillet.

Throw it in the skillet and start warming that up for this part of the Filipino adobo recipe. Then, get the chicken thighs and marinade in there once it’s heated up.

skillet with chicken in it for Filipino adobo recipe

Bring the liquid content to a boil, then lower to a simmer and cover for 25 minutes. About every five minutes, stir the contents of the skillet. While it’s cooking, wash one cup of white rice and put that into a rice cooker (or a pot on the stove, but I really like my little rice cooker).

Use a mesh strainer to wash the rice. Then, pour 3 cups of water into the rice cooker with your rice. Cover it and start.

Washing rice for recipe

Some shots below of this Filipino adobo recipe in progress.

chicken thighs in skillet

Once the 25 minutes is up, uncover and let it simmer about 15 more minutes.

While it’s simmering, grab your cutting board and a knife again and chop up those green onions.

green onions

Chop ’em up real good for this Filipino adobo. Once those are chopped, throw them in with the chicken in the skillet.

By now, your rice should be done, so you can load up some plates and enjoy! This one really turned out well and I had food for a couple of days. It’s a great meal to throw together if you’re short on time with the minimal prep and easy cleanup.

Filipino adobo recipe

Here’s the notecard version of the recipe:

Filipino Adobo Recipe That's Awesome

Recipe by BobCourse: DinnerDifficulty: Easy


Prep time


Cooking time






  • 2 lbs. of chicken thighs

  • 1/3 cup white vinegar

  • 1/3 cup soy sauce

  • 3 cloves of garlic, crushed

  • 1 teaspoon of black peppercorns

  • 3 bay leaves

  • 2 cups of white rice (dry)

  • 1 tbsp butter

  • Green onions


  • Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns, and bay leaves in a large mixing bowl. Put the bowl in the fridge and marinate for minimum 30 minutes, maximum 24 hours. I do 30 minutes, it doesn't seem like it makes that much of a difference taste-wise.
  • Once ready to cook, pour the contents of the bowl into a large skillet (that's been buttered) and bring it to a boil over high heat. Once it's boiling, lower the heat to a simmer and cover for 25 minutes. Stir the skillet occasionally, about every 5 minutes.
  • While the contents of the skillet cook, add 2 cups of rice (dry) and 3 cups of water to a rice cooker and start the cooker.
  • After the time's up on the skillet, uncover the chicken and let it simmer about 15 more minutes until the sauce becomes pretty thick.
  • Serve over the rice with an optional garnish of chopped up green onions.
    I don't know why but whether it's this type of chicken or some BBQ wings,
    they just aren't the same without a garnish of green onions.


  • Calorie calculations are available at the end of the full recipe or by clicking here.

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Calorie Calculation for Filipino Adobo Recipe

Chicken – 2 lbs.2,000
Butter – 1 tbsp100
Rice – 2 cups1280
Calories per serving (3380/4)845