Matt's Chicken Adobo Recipe -
Matt's Chicken Adobo Recipe
  • READY IN 1 hr

Matt's Chicken Adobo

Recipe by  

"This is our favorite classic chicken adobo using common ingredients. You may use a whole chicken and cut it up in pieces. I prefer a thicker sauce like my dad would make but my family likes it brothy so they can pour it in their rice."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    5 mins
  • COOK

    55 mins

    1 hr


  1. Season chicken with black pepper.
  2. Heat vegetable oil in a large pot over medium-high heat; cook and stir garlic in hot oil until fragrant. Sear chicken until golden brown, about 3 minutes per side. Stir vinegar, peppercorn, and bay leaves into pot and bring to a boil.
  3. Pour water and soy sauce into mixture and reduce heat to low. Cover and simmer until chicken is tender and no longer pink in the center, about 45 minutes. Stir in more water if sauce is too salty.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2012

I just want to thank you! This recipe got my very picky children to eat their rice! We thinned the sauce some so it could be poured over the rice itself and it was a hit! I will definitely make this again!

Most Helpful Critical Review
Oct 30, 2012

Not my favorite recipe for adobo chicken. It didn't have the depth other recipes have. I ended up reducing the liquid and adding other things to it to make it taste good. I added more soy sauce, some honey, ginger... made it into a thick sauce and brushed it on the chicken that was lacking the flavor I craved. Won't make again.


41 Ratings

Aug 02, 2012

Delicious and easy! I threw in some onion and tomato that I had leftover, and that tasted great with the other flavors.

Aug 27, 2012

This makes a nice, tasty, healthy dish. I served it over rice with broccoli and water chestnuts. Everyone enjoyed it and my daughter quickly grabbed the leftovers for lunch for the next day. I ended up deboning the chicken because if you eat with your eyes, no one would find my dish appetizing. This is not a reflection on the recipe, but the cook. It was the ugliest chicken I’d ever made. I’m not just talking unattractive, I’m talking down-right ugly. However, the family was blissfully ignorant of its initial appearance and thought it was very good.

Aug 13, 2013

This recipe was not bad. The first time I made it as-is. The second time I made it with apple cider vinegar instead of white and both my husband and I thought it was an improvement. This will probably be my go-to recipe when I just want to throw together dinner since it's so easy and I always have the ingredients on hand. Sometimes I add a few tablespoons of sugar to the sauce to make things interesting. Always spoon the sauce over rice! :-)

Mar 22, 2015

This is the adobo I grew up eating. Not like the other recipe that calls for annato powder. Not to say the other is bad. I just never had that type of chicken adobo.

Aug 01, 2014

Very good chicken. Did as another reviewer did and cooked it on the BBQ wrapped in foil. I used chicken broth in place of the water, and very low sodium soy sauce.I also took the chicken out of the foil and put it on the grill for the grill marks.The chicken turned out nice and juicy. This is a keeper for me. Thank you moaa for this very tasty recipe..

Jul 13, 2014

First time trying chicken adobo. I subbed apple cider vinegar, as suggested. I only had four thighs, but made the full recipe. Skimmed fat & peppercorns from the broth, added a little water & used that to make the rice. This wasn't vinegary or too salty. I'd say the rice was better than the chicken. It was pretty bland, but I've noticed other recipes call to marinate it so perhaps that's the key. 'Sure was easy. :)


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 55.1 g
  • 110%
  • Sodium
  • 886 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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