Easiest Chicken Adobo
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
This easy chicken adobo is a simplified take on the iconic Filipino classic, offering a perfect balance of salty, sour and sweet flavours. By searing the chicken thighs and drumsticks first, you achieve a beautiful golden skin that adds depth to the finished dish. The sauce is built around a punchy base of soy sauce, vinegar and plenty of garlic, which mellows beautifully as it simmers to create a rich, glossy glaze.
As a high-protein dinner option, this recipe is both satisfying and incredibly straightforward to prepare in a single pot. It is a fantastic choice for a midweek meal, as the bold flavours develop quickly while the meat remains succulent and tender. Serve it simply over a bed of fluffy white rice to soak up the savoury braising liquid, topped with fresh green chillies for a subtle heat.
In this article:
Video picks
Continue reading below
Ingredients for Easiest Chicken Adobo
1 tablespoon vegetable oil
4 skin-on, bone-in chicken thighs
4 chicken drumsticks
1 head of garlic, halved crosswise
5 dried bay leaves
3/4 cup distilled white vinegar
180ml soy sauce
1 tablespoon light or dark brown sugar
2 green chillies (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided
Freshly ground black pepper
Cooked rice (for serving)
How to make Easiest Chicken Adobo
Back to contentsHeat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7–10 minutes. Transfer to a plate and turn thighs skin side up.
Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chillies to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.
Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35–40 minutes.
Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.
Serve chicken over rice topped with remaining chilli and more pepper.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.