This Filipino chicken adobo comes straight from my mother-in-law, who taught me to make it over 25 years ago. It’s also been my husband’s favorite forever, and after one bite, you’ll understand why. It’s salty, tangy, rich, and still simple enough to pull off on a random Tuesday when you’re already tired of making decisions.

The best part – you can make it however your current level of motivation allows: stovetop if you’re feeling productive, slow cooker if you’d rather set it and forget it, or Instant Pot when dinner needs to happen immediately because everyone’s suddenly starving right now. Same bold, comforting flavor – just different levels of effort depending on your mood.

This is a legit, family-passed-down chicken adobo that’s been working for decades for a reason.

Cooked chicken adobo on a plate with rice

Servings: 8
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour (varies depending on cooking method)

More Filipino family recipes:

pancit – chicken and noodle dish, a perfect side for potlucks
lumpia – everyone loves these Filipino spring rolls

Ingredients:

ginger root (2 inch piece or bigger)
1 large onion (diced)
5 garlic cloves (minced)
olive oil
4-6 bone-in chicken thighs
2 boneless, skinless chicken breasts
4 oz. soy sauce
3 oz. white vinegar
4 oz. chicken broth (or water if that’s all you have)
1 Tbsp brown sugar
pepper to taste
Optional:
- rice for serving with
- steamed or sautéed veggies

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.

Stovetop method:

Step 1: Peel ginger and julienne (slice long ways, then chop into matchstick size pieces). Don’t worry about making them perfect. Mince and dice your onions and garlic.

diced onion, peeled garlic, and julienned ginger

Step 2: Pour olive oil into a large deep skillet or dutch oven 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. Putting too much in the pan at one time will prevent the chicken from browning properly, so cook in two smaller batches if necessary. Remove the browned chicken to a clean plate and reduce heat to medium.

Step 3: Add diced onion to the pan and cook stirring occasionally for 2 minutes, then stir in the ginger. Continue cooking, stirring occasionally, for 1-2 minutes. The onion should be slightly browned and a little soft. Add the minced garlic and cook for 30 seconds. Add the chicken and any juices from the plate back to the pan.

chicken, onion, garlic, and ginger in a pan

Step 4: Pour in chicken broth (or 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 skin and 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: Dice the onion, mince the garlic and julienne the ginger, then add all of the ingredients to the slow cooker. Stir to combine.

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

Step 3: Carefully discard bones and skin (chicken will be very hot!) and serve over rice with juice from slow cooker.

Pressure Cooker/Instant Pot:

Step 1: Follow step 1 above, but add all of the ingredients to the pressure cooker. Stir to combine.

Step 2: Attach the lid, close pressure valve and cook on high pressure for 20 minutes for thawed chicken and 30 minutes for frozen chicken. Natural release for 10 minutes (just let it sit without touching it). Release the rest of pressure by flipping the valve open being very cautious of any remaining hot steam. Remove lid and carefully discard skin and bones. Serve over rice with juice from pressure cooker.

Cooking and storing tips:

For authentic Filipino flavor, use Silver Swan soy sauce. It can be found at your local Asian market.
I like to use a large caldero (Spanish for cauldron) when making Filipino food. Mine is an 11 qt so I have plenty of room.
Serve with sautéed or steamed vegetables such as carrots, broccoli, and snow peas for a complete meal.
Store leftovers in an airtight container (and you’ll definitely want leftovers!) in the refrigerator for up to 3 days and the freezer for up to a month. Reheat frozen adobo in a pot over medium low heat.
Ginger can be stored in a sealed plastic bag in the freezer for up to 6 months. Defrost before cutting.

Before you go . . .

If bold, simple flavors are your thing, you’ll fit right in. Don’t miss our Hawaiian and tropical meal ideas for more easy, flavor-packed dishes.