Adobo chicken breast is a tasty Filipino dish that is quick and easy to make. The chicken is simmered in a mix of soy sauce, vinegar, garlic, pepper and other spices to create a tangy, savory flavor. This versatile recipe can be made with bone-in chicken thighs, drumsticks or boneless, skinless breasts. With just a few simple ingredients, you can have a delicious chicken dinner ready in under an hour.
Overview of Adobo Chicken Breast
Adobo chicken breast is made by braising chicken pieces in a blend of soy sauce, vinegar, garlic, whole black peppercorns and bay leaves. It’s commonly served with white rice and veggies on the side. Some key things to know:
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Chicken Used: Bone-in chicken thighs or drumsticks are traditional but boneless, skinless breasts work too. Boneless breasts will just cook faster.
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Marinating Chicken can be marinated overnight but not required
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Sauce: A mix of soy sauce, vinegar, garlic, peppercorns and bay leaf creates the signature adobo flavor.
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Cooking Method Chicken pieces are seared then simmered in the sauce until cooked through and tender.
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Flavor Expect a wonderful balance of salty, sweet and tangy flavors in this sauce
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Serve With: Perfect with steamed white or brown rice. Also delicious with a simple salad.
Now let’s get into the step-by-step method for how to make juicy, flavorful adobo chicken breast at home.
Ingredients Needed
Adobo chicken breast requires just a handful of ingredients:
- Boneless, skinless chicken breasts
- Soy sauce
- Vinegar (cane, rice wine, coconut or white vinegar)
- Garlic
- Whole black peppercorns
- Bay leaves
- Yellow onion
- Vegetable or canola oil
For specific measurements, check the recipe notes below.
Step-By-Step Instructions
Follow these simple steps for tender adobo chicken breast ready in just 30 minutes:
1. Prepare the Chicken
- Use 4 boneless, skinless chicken breasts for this recipe.
- Pat the chicken dry with paper towels. Season lightly with salt and pepper.
2. Sear the Chicken
- Heat 1 Tbsp of oil in a skillet over medium-high heat.
- Once hot, add the chicken breasts and cook for 2-3 minutes per side until golden brown.
- Transfer seared chicken to a plate and set aside.
3. Cook the Onions
- Add sliced onions to the same skillet. Cook for 3-5 minutes until softened and browned.
4. Make the Adobo Sauce
- To the skillet, add soy sauce, minced garlic, whole peppercorns and bay leaves.
- Pour in the vinegar last. Do not stir it in yet or the sauce can taste too acidic.
5. Simmer the Chicken
- Return chicken breasts to the skillet and bring sauce to a boil.
- Reduce heat, cover and simmer for 15-20 minutes until chicken is cooked through.
6. Finish the Sauce
- Uncover and let sauce simmer for a few minutes to thicken up.
- Turn off heat and let chicken rest for 5 minutes before serving.
That’s it! For a complete list of measurements and timing, see the full recipe below.
Tips for Perfect Adobo Chicken Breast
Here are some helpful tips to ensure you end up with the best adobo chicken breast:
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Use bone-in chicken thighs or drumsticks if you want a more authentic, flavorful dish. Cook until 165°F internal temperature.
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Consider marinating the raw chicken in the soy sauce, vinegar, garlic and pepper overnight in the fridge for even more flavor.
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Use the vinegars recommended. Avoid balsamic, flavored or black vinegars.
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Don’t stir the vinegar into the soy sauce right away. This helps burn off the acidity.
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Let chicken rest for 5 minutes before serving so the juices redistribute into the meat.
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Add a tablespoon of brown sugar if the sauce tastes too acidic or tangy for your preference.
Full Adobo Chicken Breast Recipe
Now that you know how to make adobo chicken breast, give this easy recipe a try:
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1⁄4 cup soy sauce
- 1⁄2 cup rice vinegar or coconut vinegar
- 3 cloves garlic, minced
- 1 bay leaf
- 1⁄2 tsp whole black peppercorns
- 1 Tbsp vegetable oil
- 1⁄2 yellow onion, sliced
Instructions
- In a skillet, heat oil over medium-high heat. Add chicken breasts and cook 2-3 minutes per side until browned. Set chicken aside.
- Add sliced onions to skillet. Cook 3-5 minutes until softened.
- Make sauce by adding soy sauce, garlic, peppercorns, bay leaf and vinegar to skillet.
- Return chicken to skillet. Bring to a boil then reduce heat, cover and simmer 15-20 minutes until chicken is cooked through.
- Uncover skillet and let sauce thicken another 2-3 minutes.
- Remove from heat and let chicken rest 5 minutes before serving.
Serve this easy adobo chicken breast with steamed white or brown rice and enjoy! Leftovers will keep refrigerated for up to 4 days.
FAQs
What is the traditional way to make chicken adobo?
The traditional method uses bone-in, skin-on chicken thighs or drumsticks. They are simmered in soy sauce, vinegar and spices until super tender and flavorful.
Can I use boneless, skinless chicken breasts?
Yes, boneless breasts can be used. The cooking time will be faster, so watch closely for doneness. Expect 15-20 minutes simmer time.
Is chicken adobo spicy?
Adobo chicken is not a spicy dish. However, you can add chili peppers or hot sauce to give it some heat if desired.
What vinegar is best for chicken adobo?
Traditionally, regular white vinegar or cane vinegar are used. For a less acidic flavor, try coconut or rice wine vinegar. Avoid balsamic, black or flavored vinegars.
Can I prepare chicken adobo in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low heat for 4-6 hours until chicken is very tender and cooked through.
More Delicious Adobo Recipes to Try
Once you master the basic adobo chicken breast, try these flavorful variations:
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Pork Adobo – The classic Filipino pork version
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Chicken Adobo with Coconut Milk – Richer, creamier sauce
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Chicken Adobo Casserole – Baked chicken adobo dish
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Chicken Adobo Wings – Excellent appetizer
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Adobo Salmon – With ginger and lemongrass
So get ready to impress your family with this easy, delicious Filipino classic – adobo chicken breast! The tangy, savory sauce is so addicting and pairs perfectly with rice.
How to Store and Reheat Leftovers
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days. You can microwave the chicken in short segments (30 seconds) until warm to reheat leftovers, or you can heat a pan on low on the stove and warm the chicken that way. If the adobo sauce is too thick, add a splash of water to it.
What is Chicken Adobo?
Fillipino Chicken Adobo: a traditional Filipino meal, where chicken is marinated in, and/or braised with, vinegar, soy sauce*, bay leaves, and more.
Mexican Chicken Adobo: a Mexican adobo sauce is made with three types of dried Mexican chiles, lots of spices, vinegar, garlic, onion and tomatoes and the chicken is braised/simmered in the sauce until tender. This version does NOT include soy sauce. The smoky flavor combination is truly over the top and makes any cut of chicken irresistible.
Let’s round up the ingredients you’ll need to get started on this chicken adobo:
- Cooking Oil: My go-to is olive oil, but canola oil will work too.
- Chicken: You’ll need 2 pounds of skinless chicken legs and 1 pound of boneless, skinless chicken thighs.
- Tomatoes: Use Roma tomatoes, if you can, roughly chopped.
- Onion: Grab 1 white onion, and roughly chop it up before starting.
- Garlic: You’ll need 3 large cloves of garlic, peeled.
- Chiles: Use 4 dried guajillo chiles, 1 dried ancho chile, and 1 dried chipotle chile, all seeded and chopped (add more or less depending on your preferred spice level).
- Chicken Broth: Low-sodium chicken broth is just fine.
- Apple Cider Vinegar: Regular vinegar and white vinegar will also work.
- Seasonings: I like to use salt, coriander powder, ground cumin, dried thyme, Mexican oregano, ground cloves, and dried bay leaves.