One pot chicken adobo … I love Filipino food
One pot chicken adobo … I love Filipino food 🍚 is a easy Filipino recipe that serves 4. 350 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 5 min | Cook: 31 min | Total: 46 min
Cost: $10.50 total, $2.63 per serving
Ingredients
- 1 kg Chicken Thighs, bone‑in, skin‑on (trim excess fat)
- 1 medium Yellow Onion (peeled and thinly sliced)
- 2 tablespoons Soy Sauce (regular light soy sauce)
- 1 tablespoon Dark Soy Sauce (adds color and depth)
- 2 tablespoons Rice Vinegar (mild acidity)
- 1 cup Chicken Stock (low‑sodium)
- 1 teaspoon Black Peppercorns (whole, lightly crushed)
- 2 pieces Bay Leaf (dried)
- ½ teaspoon Black Pepper (ground, for seasoning)
- 2 tablespoons Cooking Oil (neutral oil such as canola or vegetable)
Instructions
Prepare Ingredients
Slice the onion thinly and set aside. Measure out soy sauce, dark soy sauce, rice vinegar, chicken stock, peppercorns, bay leaves, and ground pepper. Pat the chicken thighs dry with paper towels.
Time: PT5M
Sauté Onion
Heat the oil in the skillet over medium‑high heat. Add the sliced onion and sauté for 2–3 minutes until translucent but not browned.
Time: PT3M
Temperature: Medium‑high heat
Sear Chicken
Push the onion to the side, place the chicken thighs skin side down in the hot pan. Fry for about 4 minutes until the skin is golden and releases easily from the pan.
Time: PT4M
Temperature: Medium‑high heat
Add Seasonings and Simmer
Flip the chicken, then add soy sauce, dark soy sauce, rice vinegar, chicken stock, crushed peppercorns, ground pepper, and bay leaves. Stir to combine and bring the mixture to a gentle simmer.
Time: PT2M
Temperature: Medium heat
Cover and Cook
Reduce heat to low, cover the skillet, and let the chicken simmer for 20 minutes until cooked through and tender.
Time: PT20M
Temperature: Low heat
Finish and Serve
Remove the lid, discard the bay leaves, and give the sauce a quick stir. Serve the chicken hot over steamed rice, spooning the adobo sauce over the top.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten‑free if using tamari, Dairy‑free, Nut‑free
Allergens: Soy, Wheat (if soy sauce contains wheat)
Ingredient Substitutions
- Instead of Chicken Thighs, bone‑in, skin‑on: Chicken drumsticks, boneless thigh pieces
- Instead of Yellow Onion: White onion, shallots
- Instead of Soy Sauce: Tamari, coconut aminos
- Instead of Dark Soy Sauce: Mushroom soy sauce
- Instead of Rice Vinegar: Apple cider vinegar (use half amount)
- Instead of Chicken Stock: Water with bouillon cube, vegetable stock
- Instead of Black Peppercorns: Ground black pepper (use ½ tsp)
- Instead of Bay Leaf: Thai basil leaf
- Instead of Black Pepper: White pepper
- Instead of Cooking Oil: Olive oil (use less)
Equipment Needed
- Large Skillet or Dutch Oven
- Sharp Chef’s Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Sear the chicken thighs skin side down until the skin is golden and releases easily
- Cover and simmer the chicken for 20 minutes to become tender and absorb the adobo flavors
Chef Tips from the Video
- Use dark soy sauce for a richer color and deeper umami
- Add a small knob of butter at the end for a silky finish
Troubleshooting
Chicken is dry after cooking
Reduce simmer time or add an extra ¼ cup of chicken stock and keep the lid on.
Sauce is too salty
Add a splash of water or a teaspoon of sugar to balance the flavor.
Sauce is too thin
Uncover the pot and simmer an additional 5 minutes to reduce.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in a sealed bag for up to 2 months; thaw before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- The adobo improves in flavor after a few hours; refrigerate and reheat gently before serving
- Can be made a day ahead and stored in the fridge
Frequently Asked Questions
What is the cultural significance and history of Chicken Adobo in Filipino cuisine?
Chicken Adobo is considered the unofficial national dish of the Philippines, originating from Spanish colonial influence where meat was marinated in vinegar and soy sauce to preserve it. Over time, each region developed its own version, but the core balance of salty, sour, and savory flavors remains central to Filipino home cooking.
What are the traditional regional variations of Chicken Adobo in the Philippines?
In the Ilocos region, adobo is often cooked with a generous amount of black pepper and sometimes potatoes. In the Visayas, coconut milk may be added for a richer sauce. Some families also add sugar or pineapple for a sweet‑sour twist.
How is Chicken Adobo traditionally served in the Philippines?
Filipino households typically serve Chicken Adobo hot over steamed white rice, with the sauce spooned over both the meat and rice. It is also common to serve it alongside pickled vegetables (atsara) or a simple salad.
On what occasions is Chicken Adobo traditionally prepared in Filipino culture?
Chicken Adobo is an everyday comfort food but is also served at family gatherings, birthdays, and fiestas because it can be made in large batches and tastes even better the next day.
What other Filipino dishes pair well with Chicken Adobo?
Chicken Adobo pairs nicely with garlic fried rice (sinangag), sautéed greens like kangkong or bok choy, and a side of pickled papaya (atsara). For a fuller meal, serve it with lumpia (spring rolls) or a fresh cucumber salad.
What makes Chicken Adobo special or unique in Filipino cuisine?
Its signature balance of salty soy sauce, tangy vinegar, and aromatic bay leaves creates a flavor profile that is simultaneously comforting and complex, making it a staple that reflects the Philippines’ blend of indigenous and colonial influences.
How has Chicken Adobo evolved over time in modern Filipino cooking?
Modern chefs experiment with ingredients like ginger, chili, or even coconut milk, and some use sous‑vide techniques for ultra‑tender meat. However, the classic quick stovetop version remains the most common household preparation.
What are the most common mistakes to avoid when making One‑Pot Chicken Adobo?
Common errors include overcrowding the pan, which prevents the skin from crisping; over‑cooking the chicken, leading to dryness; and adding too much soy sauce, making the dish overly salty. Follow the searing and simmering times closely for best results.
Why does this One‑Pot Chicken Adobo recipe use both light soy sauce and dark soy sauce?
Light soy sauce provides saltiness, while dark soy sauce adds color and a deeper umami flavor without extra salt. The combination creates the characteristic glossy, dark brown sauce of authentic adobo.
What does the YouTube channel TiffyCooks specialize in?
The YouTube channel TiffyCooks focuses on quick, family‑friendly Asian-inspired meals, offering step‑by‑step tutorials that emphasize minimal ingredients and time‑saving techniques for busy home cooks.
Last updated: September 2, 2026
