I think food is such a fun way to travel the world – without ever leaving your kitchen! This chicken adobo recipe is a great example of that. It’s originally from the Philippines, with each region having its own version! Some use coconut milk, others add turmeric, but I kept this variation simple with mostly pantry staples. It really couldn’t be easier to make AND the flavors are just incredible!
What’s in This Easy Chicken Adobo Recipe?
The only thing you might not have in your pantry is fish sauce, but it’s a must-have for that umami flavor! It keeps for a reallllly long time, and I love adding it to stir-fries (as well as this chicken adobo recipe, of course). The rest of the ingredients are probably already in your fridge and pantry!
Butter: Use unsalted butter to brown the chicken and add a rich flavor to the sauce. Olive Oil: Combines with the butter and stops the chicken from sticking to the pan. Chicken: Use chicken thighs and drumsticks with the bone in and skin on. The bone and skin add lots of flavor and keep the meat juicy! Apple Cider Vinegar: Acidic and slightly sweet, apple cider vinegar makes the perfect base for our tangy adobo sauce. Fish Sauce: Adds a salty, umami flavor. Brown Sugar: This balances out the tanginess of the vinegar and adds a subtle sweetness. Honey: Just a touch of honey helps round out all the bold flavors. Garlic Powder: Provides a nice, savory flavor without chopping fresh garlic. Lemon Juice: I use fresh lemon juice for a bright, citrusy kick, but store-bought lemon juice works, too. Jalapenos: Adds some spice to this easy chicken adobo! Cornstarch: Helps thicken the sauce.
How to Store and Reheat
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat my chicken adobo in a pan on the stove over medium-high heat until heated through. Do NOT use the microwave! Reheating bone-in chicken in the microwave never yields good results.
How to Freeze
You can also freeze your chicken adobo for up to 3 months. Just make sure it’s completely cooled down before transferring to a freezer-safe container. Defrost in the fridge overnight before reheating in a pan on the stove.
Notes and Tips
To make the jalapenos hotter, keep the seeds in. To lessen the heat, toss out the seeds. The fish sauce can be substituted with soy or oyster sauce in a pinch. The adobo chicken sauce will thicken as it cooks, but if you prefer an even thicker consistency, you can add a little more cornstarch towards the end of cooking. Skin-on chicken thighs and drumsticks are the best options for this recipe, as they stay moist and flavorful!
How to Make Easy Chicken Adobo Step by Step
Brown the Chicken: Heat 2 tablespoons of salted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 4 chicken thighs and 4 chicken drumsticks (you may need to do this in batches) and cook until browned. Set the chicken to one side. Make the Sauce: To the same skillet you browned the chicken, mix in 3/4 cup apple cider vinegar, 1/4 cup fish sauce, 1/4 cup lemon juice, 2 tablespoons brown sugar, 4 tablespoons honey, 2 teaspoons garlic powder, and 1 large jalapeno (sliced). Cook the Chicken: Allow the sauce to come to a boil and add the chicken back to the pan. Reduce the heat and let everything simmer (covered) for about 30 minutes or until the chicken is cooked through. Make a Slurry: Once the chicken is cooked, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of water. Slowly pour the slurry into the pan while stirring constantly. This will thicken your sauce after 1-2 minutes. Serve with 1 jalapeno (sliced) on top, if desired.
More Chicken Adobo Recipes We Love
Instant Pot Adobo Chicken Recipe
