Filipino Chicken Adobo
The Philippines’ beloved braise: chicken thighs simmered in vinegar, soy sauce, lots of garlic, bay leaves and black peppercorns until tender, then glazed in the reduced sauce. It’s naturally low in carbs.
Nutrition per serving
2 thighs with sauce- Net carbs
- 3.9g
- Calories
- 526kcal
- Protein
- 37g
- Fat
- 39g
- Total carbs
- 4.3 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Pork adobo: Cubes of pork shoulder braised until meltingly tender in the same garlicky vinegar-soy sauce, the other great classic adobo.
- Brown the pork on all sides in batches, 6–8 minutes. After adding the marinade and water, simmer covered 60–75 minutes, until fork-tender (well past the 145°F/63°C safe point), adding a splash of water if it gets dry, then reduce the sauce as written.
Adobo sa gata (coconut milk): A creamy southern Philippine version: coconut milk is simmered into the reduced adobo sauce, softening the tang into a rich, savory gravy.
- Once the sauce has reduced, stir in the coconut milk and simmer 5 minutes, until it thickens enough to coat the chicken. Skip the broiling step.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.67 for 4 servings ($1.92 each) · how we estimate
Instructions
-
Combine the soy sauce, vinegar, garlic, peppercorns and bay leaves in a bowl, add the chicken and turn to coat. Marinate 30 minutes at room temperature or up to 8 hours in the fridge.
-
Lift the chicken out, reserving the marinade, and pat the skin dry. Heat the oil in a large, deep skillet or braiser over medium-high heat and brown the thighs skin-side down 5–7 minutes, until golden. Flip and cook 2 minutes, then pour off most of the fat.
-
Add the reserved marinade and the water. Bring to a boil and let it bubble 2 minutes without stirring, which mellows the sharpness of the vinegar.
-
Reduce the heat to low, cover and simmer 25–30 minutes, turning the chicken once, until it is tender and reads at least 165°F (74°C); thighs are best at 175–185°F (79–85°C).
-
Uncover, raise the heat to medium-high and simmer 8–10 minutes, spooning the sauce over the chicken, until it has reduced to a glossy, slightly syrupy glaze. Stir in the sweetener now if using.
-
For crisp skin, set the thighs skin-side up on a sheet pan and broil 2–3 minutes. Serve with the sauce and garlic, scattered with green onions, over cauliflower rice.
Tips for success
-
Filipino cane vinegar is traditional and slightly milder, but distilled white vinegar works well too. - Don’t skip the unstirred boil after adding the vinegar. It cooks off the harsh edge and is a step Filipino cooks swear by.
- Adobo tastes better the next day, and the leftover sauce is great spooned over eggs or vegetables.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm covered over low heat with a splash of water, or microwave about 2 minutes; broil briefly to re-crisp the skin.
Prep tip: Adobo tastes better the next day; chill it and lift off the hardened fat before reheating if you like it leaner.
Refrigerate up to 4 days; the flavor only improves overnight. Freezes up to 3 months.
Variations
2 variations, each with its own ingredients and macrosPork adobo
ProteinCubes of pork shoulder braised until meltingly tender in the same garlicky vinegar-soy sauce, the other great classic adobo.
- bone-in, skin-on chicken thighs → boneless pork shoulder
3.3 g net · 528 kcal · 36 g protein · 40 g fat · ≈$2.14 per serving (−0.6 g net carbs vs the original)
Adobo sa gata (coconut milk)
FlavorA creamy southern Philippine version: coconut milk is simmered into the reduced adobo sauce, softening the tang into a rich, savory gravy.
- + 1 cup full-fat coconut milk
5.6 g net · 644 kcal · 38 g protein · 52 g fat · ≈$2.29 per serving (+1.7 g net carbs vs the original)
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