Filipino Style Chicken Adobo

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Filipino style chicken adobo with bold, authentic flavors is easy to make with simple ingredients and seasonings. 

Filipino Style Chicken Adobo |

Love chicken adobo? Never tried it? Either way, this recipe is about to blow your mind and up your weeknight dinner game.

Filipino Style Chicken Adobo |

I grew up on cream of chicken casseroles and gravy roast but somewhere between being introduced to Indian samosas and sushi in my teenage years I fell in love with all sorts of flavors and I love them all. Filipino style chicken adobo is packed with SO much amazing flavor.

Filipino Style Chicken Adobo |

My version is really easy to make with simple ingredients you probably already have in your pantry and if you don’t, you can get them at any grocery store. I swapped out whole Thai chiles for sriracha chili sauce because it’s a lot easier to find and adds a lot of the same flavor and kick to the sauce for this chicken. You’re going to love this incredibly easy and tasty Filipino dish!

Filipino Style Chicken Adobo |

Filipino Style Chicken Adobo |

Filipino Style Chicken Adobo

Filipino style chicken adobo with bold, authentic flavors is easy to make with simple ingredients and seasonings.
0 from 0 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 4 boneless skinless chicken breasts or thighs
  • 3 tablespoons minced garlic
  • 2 tablespoons sriracha sauce
  • 1 teaspoon ground ginger
  • 1 cup unseasoned rice vinegar
  • 3/4 cup soy sauce
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons oil
  • optional: 3 bay leaves
  • sliced green onions and steamed rice for serving


  • Place chicken in a large ziplock bag. Add garlic, sriracha sauce, ginger, vinegar, soy sauce, pepper, brown sugar and (optional) bay leaves to the bag, seal, and slosh around to combine ingredients. Chill for 2 hours or up to 24 hours.
  • Drizzle oil into a medium-large skillet. Add chicken and marinade to the pan and cook chicken for 5-8 minutes, then turn over and cook another 5-8 minutes until chicken is cooked though.
  • Serve chicken and sauce over rice and garnish with sliced green onions.


Prep time does not include marinating time. 
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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We really loved the flavor of this, but it was frustrating following your directions. When I added the chicken and all of the marinade to my 12″ skillet, there was enough marinade to boil the chicken rather than cook like I was expecting. Even after 8 minutes per side of boiling in the marinade, the centers were still pink ( maybe too big pieces of chicken). I removed about 2/3 of the marinade and cooked them for even longer until they weren’t pink. All while frantically trying to find this page to see what I did wrong, but even your narrative didn’t explain.

Not sure what happened to my first comment a few weeks ago, but here goes again.

My wife and I really loved the flavor of this dish. However, the amount of marinade totally covered the chicken when I put it in my 12″ skillet, looking nothing like the pictures you’ve presented. After the full time, my chicken was still pink inside, maybe because I used bigger pieces (yet no description of amount in the recipe). After removing more than half the marinade, I cooked the chicken for about 5 more minutes each side, and it seemed to work.

I’m just saying, the recipe directions could be cleaned up a little bit. It was a wonderful dish though.

What pan is in the photo with the chicken in I’m looking for another I have all clad try ply stainless but want to explore other brands thanks

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