Popular simple chicken adobo recipe in only 25-minutes done in one pan! Using diced chicken breast, this authentic Filipino chicken adobo recipe is ready to eat with no bones in a tangy sauce made with vinegar and soy sauce!
This simple chicken adobo recipe is a popular Filipino chicken recipe known for its tart taste using vinegar, soy sauce, onion, garlic, and herbs!
While there are many chicken adobo recipes using drumsticks, thighs, or even pork, the simplicity of using diced chicken breast makes this a ready to eat dish with no fuss over the bones!
Not only is this recipe extremely easy, but there is also no need to marinate the chicken beforehand. Get ready for a flavorful chicken recipe in just 25 minutes!
This post will go over everything you need to know to create this simple chicken adobo recipe.
Recipe difficulty: Extremely easy (Easiest Filipino chicken recipe ever!)
This Filipino adobo recipe is one of the first I learned as it is incredibly easy to make as a beginner or seasoned cook! There is very little prep work that goes into this simple adobo recipe, and the ingredients are straightforward and simple to find! All done in one pan, for a flavorful sauce to spoon over your rice on the side!
Sam’s Pro Tips for this Simple Chicken Adobo Recipe
Cooking the Chicken Breast
- Don’t overcook the chicken! Cook just until the outside is not raw. This tip is very similar to my Chicken and String Beans Recipe, but the concept is the same! For 15 minutes, the chicken will simmer in the sauce which will further cook the inside of the chicken. Therefore, you only need to cook the chicken for about 5 minutes or so until the outside is not raw. Further, as we are using diced chicken breast, you don’t need to cook the chicken for a long period of time as it will cook rather quickly. Dry chicken is the worst! Seriously, it only took me 5 minutes over medium heat to cook the outside of the chicken in the pan.
- Pat dry your chicken with a paper towel. Before dicing the chicken breast, I will wash my chicken first and then pat dry the chicken with a paper towel. I mention this tip in my Stovetop Honey Soy Chicken Wings with Ginger, as I find that it helps cook my chicken evenly and cooks slightly faster on the outside. If you are trying to brown your chicken to crisp the skin on the outside, this is also a good tip to know and will help!
Toss those Onion Rings in the Pan
- The raw onion rings will separate in the pan as it simmers. No need to break it apart! In this simple chicken adobo Filipino recipe, we toss the raw onion rings in the pan with the sauce. You may notice that some of the onion rings are in large clumps. Don’t worry! As the onion simmers in the sauce, it will break apart on its own. Therefore, you don’t need to separate the rings in the pan, simply drop it in and the heat will do the work for you!
Taste the Sauce!
- Adjust the tanginess of the sauce to your preference! This is really important for all cooks! Make this recipe work for you and to your preferences! Vinegar and soy sauce are really strong flavors, and not all are made the same. There are some brands that are stronger in taste than others. After the chicken is done simmering in the pan with the sauce, taste the sauce! I will list below the specific brands I used, but the measurements provided are what we found taste the best with these ingredients combined! If the sauce is too tart for you, add more water to dilute the acidity of the vinegar and soy sauce. Consequently, the chicken will continue to absorb the sauce, and you can never have enough sauce to spoon over the rice!
Key Ingredients – Simple Chicken Adobo Recipe
Below are some key ingredients for this recipe:
- Chicken breast: We like using diced chicken breast in this Filipino adobo recipe as it makes this dish simple and ready to eat! No picking around the bones, and using white meat is a healthier alternative. If you prefer, you can use other types of chicken like drumsticks or thighs, however, it may need to cook a little longer to get the inside cooked.
- Soy sauce: There are so many soy sauces out there, but we used the Datu Puti soy sauce and vinegar. Again, as discussed in the Tips section above, make sure to try the sauce before serving and adjust to preference if needed. My easy trick to remember the measurements in this simple chicken adobo recipe, is to use a ½ cup soy sauce and 1 cup vinegar. The ratio is perfect, and I can adjust with water to preference.
- Vinegar: One of the main ingredients of chicken adobo, which adds to the tart flavor of the sauce. Again, I use the Datu Puti soy sauce and vinegar for the best combination. This is a type of cane vinegar and only 1 cup is needed!
- Water: ½ cup of water is used to add to the sauce and to cut the acidity and tanginess of the vinegar and soy sauce. You can adjust the water to preference depending on what kind of soy sauce and vinegar you use but try the sauce first!
Seasoning and Herbs
- Onion: A whole onion sliced in rings is used and will simmer in the vinegar and soy sauce. The onion rings will absorb the flavor of the sauce and tastes great with the chicken!
- Garlic: You already know there will be garlic in here! It’s such a staple in Filipino cooking! To add a nice, herbed flavor in the sauce, 6 minced garlic cloves is used.
- Bay leaves: I use 7 bay leaves to give the sauce a rich flavor with the chicken. When serving, be sure to remove the bay leaves! No one wants to eat a leaf by accident!
- Salt and Pepper: Just the basics! Nothing fancy about it!
More Variations to this Simple Chicken Adobo Recipe
There are a few ways you can variate this simple chicken adobo recipe. Here’s how:
- Add hard-boiled eggs: We love this simple chicken adobo recipe with hard-boiled eggs in the sauce! During the last 5 minutes, place the sliced hard-boiled eggs in the pan to simmer with the sauce. The eggs absorb the tangy flavor with the sauce and is great with rice! Give it a try!
- Maybe some peppercorns? Sometimes you will see the ingredients of chicken adobo contain peppercorns in the sauce. However, I personally just like to use ground pepper as I don’t have to worry about eating a peppercorn by accident! Feel free to incorporate this into your sauce but be aware these babies have a hard outside!
- What can I pair with this dish? Of course, white rice is a popular choice! You can even serve this for breakfast with a sunny side up egg and Filipino Garlic Fried Rice! So good! Filipino adobo is a great main dish and perfect for a weeknight dinner!
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Frequently Asked Questions
What is Filipino adobo sauce made of?
Filipino adobo sauce is typically made with vinegar, soy sauce, onion, garlic, bay leaves, and pepper.
What is the best vinegar for adobo?
The best vinegar to use for Filipino adobo is cane vinegar. Therefore, this simple chicken adobo recipe uses Datu Puti cane vinegar.
Is Adobo better the next day?
Fun fact! Filipino adobo is usually better the next day as the flavor continues to develop when it is stored.
Does adobo need to be refrigerated?
Store the Filipino chicken adobo in the refrigerator and consume within 3 days for optimal flavor.