A Filipino staple taught to me by mother-in-law 25 years ago. You’ll love this tender chicken dish flavored with ginger and garlic. It’s one of my husband’s favorites and it’s so simple! Short on time? Try the slow or pressure cooker methods!

Servings: 8
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Cooked chicken adobo on a plate with rice

Ingredients:

ginger root
onion
garlic cloves
olive oil
bone-in chicken thighs
boneless, skinless chicken breasts
soy sauce
white vinegar
water
brown sugar
pepper to taste

raw chicken, onion, garlic, and ginger with olive oil, vinegar, soy sauce and black pepper

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Peel ginger and julienne (slice long ways, then chop into matchstick size pieces). Don’t worry about making them perfect. Smash garlic carefully with flat side of knife, remove from paper and mince. Dice onion (pieces should be less than an inch in height and width.

diced onion, peeled garlic, and julienned ginger

Step 2: Pour olive oil into a large deep skillet or dutch oven (I love my 11 qt. IMUSA caldero for making Filipino food!) over medium-high heat. Add chicken and cook for 3 minutes per side until browned, being careful not to overcrowd the pan. (They won’t be cooked through yet. Cook in 2 smaller batches if necessary. Putting too much in the pan at one time will prevent the chicken from browning properly. Remove browned chicken to a clean plate and reduce heat to medium.

Step 3: Add onion to pan and cook stirring occasionally for 2 minutes, then add ginger. Continue cooking and stirring for 1-2 minutes. Onion should be slightly browned and a little soft. Add garlic and cook for 30 seconds. The vegetables will continue to cook and soften in the next steps. Add chicken and any juices from the plate back to pan.

chicken, onion, garlic, and ginger in a pan

Step 4: Pour in water, vinegar, and soy sauce, then stir in brown sugar. Bring to a boil. Reduce heat to medium-low and simmer, covered for 40 minutes until chicken is cooked through and tender, turning chicken after 20 minutes. The chicken is done when it easily falls apart when poked with a cooking utensil.

chicken, ginger, onion, garlic, soy sauce, vinegar, and water simmering in a pan

Step 5: Carefully discard any bones (chicken will be hot!) and serve over rice with plenty of pan juice!

cooked chicken adobo over rice in a meal bowl

Slow Cooker:

Step 1: Follow steps 1-3, but add all ingredients to slow cooker after adding garlic.

Step 2: Cook on Low for 6-8 hours or High 3-4 hours

Step 3: Carefully discard bones and serve over rice with juice from slow cooker.

Pressure Cooker/Instant Pot:

Step 1: Follow step 1 above.

Step 2: Use the Sauté feature on your pressure cooker. Pour olive oil in and brown chicken as above in step 2, in batches if needed.

Step 3: Remove chicken and add onion, then cook 2 minutes. Add ginger and cook for 1-2 more minutes. Add garlic and sir for 30 seconds. Add chicken to pressure cooker, then pour in water, soy sauce, and vinegar. Stir in brown sugar.

Step 4: Attach lid, close pressure valve and cook on high pressure for 20 minutes. Natural release for 10 minutes (just let it sit without touching it). Release rest of pressure by flipping the valve open being very cautious of any remaining hot steam. Remove lid and carefully discard bones. Serve over rice with juice from pressure cooker.

Tips:

For authentic Filipino flavor, use Silver Swan soy sauce. It can be found at your local Asian market.
Serve with sautéed or steamed vegetables such as carrots, broccoli, and snow peas.
Store leftover ginger in an airtight plastic bag or container in the freezer for up to 6 months. Defrost before attempting to cut.

Filipino Chicken Adobo

This is a Filipino staple taught to me by mother-in-law 25 years ago. You’ll love this tender chicken dish flavored with ginger and garlic. It’s one of my husband’s favorites and it’s so simple!

Beth

Prep Time 5

Cook Time 55

Total Time 1

Servings

Ingredients

2 inch piece of ginger root
1 large onion
5 garlic cloves
1-2 Tbsp olive oil
6 bone-in chicken thighs
2 boneless skinless chicken breasts
4 oz soy sauce
3 oz white vinegar
4 oz water
1 Tbsp brown sugar
pepper to taste

Instructions

Peel ginger and julienne (slice long ways, then chop into matchstick size pieces). Don't worry about making them perfect. Smash garlic carefully with flat side of knife, remove from paper and mince. Dice onion (pieces should be less than an inch in height and width.
Pour olive oil into a large deep skillet or dutch oven (I love my 11 qt. IMUSA caldero for making Filipino food!) over medium high heat. Add chicken and cook for 3 minutes per side until browned, being careful not to overcrowd the pan (they won't be cooked through yet. Cook in 2 smaller batches if necessary. Putting too much in the pan at one time will prevent the chicken from browning properly. Remove browned chicken to a clean plate and reduce heat to medium.
Add onion to pan and cook stirring occasionally for 2 minutes, then add ginger. Continue cooking and stirring for 1-2 minutes. Onion should be slightly browned and a little soft. Add garlic and cook for 30 seconds. The vegetables will continue to cook and soften in the next steps. Add chicken and any juices from the plate back to pan.
Pour in water, vinegar, and soy sauce, then stir in brown sugar. Bring to a boil. Reduce heat to medium low and simmer, covered for 40 minutes until chicken is cooked through and tender, turning chicken after 20 minutes. The chicken is done when it easily falls apart when poked with a utensil.
Carefully discard any bones (chicken will be hot!) and serve over rice with plenty of pan juice!

Slow Cooker:

Follow steps 1-3, but add all ingredients to slow cooker after adding garlic.
Cook on low for 6-8 hours or high 3-4 hours
Carefully discard bones and serve over rice with juice from slow cooker.

Pressure Cooker/Instant Pot:

Follow step 1 above.
Use the Sauté feature on your pressure cooker. Pour olive oil in and brown chicken as above in step 2, in batches if needed.
Remove chicken and add onion, then cook 2 minutes. Add ginger and cook for 1-2 more minutes. Add garlic and sir for 30 seconds. Add chicken to pressure cooker, then pour in water, soy sauce, and vinegar. Stir in brown sugar.
Attach lid, close pressure valve and cook on high pressure for 20 minutes. Natural release for 10 minutes (just let it sit without touching it). Release rest of pressure by flipping the valve open being very cautious of any remaining hot steam. Remove lid and carefully discard bones. Serve over rice with juice from pressure cooker.

Notes

For authentic Filipino flavor, use Silver Swan soy sauce. It can be found at your local asian market.
Serve with sautéed or steamed vegetables such as broccoli, carrots, and snow peas.
Store leftover ginger root in an airtight plastic bag or container in the freezer for up to 6 months. Defrost before attempting to cut.
This dish can easily make more or less to suit your needs. Change the number of servings desired in the space above to update the ingredients needed.