I’m always looking for new dishes to try, and this chicken adobo is my current favorite! I brown bone-in chicken thighs and drumsticks then simmer them in a tangy and savory sauce made with fish sauce, apple cider vinegar, brown sugar, and honey. I’ve kept the recipe simple while staying true to the authenticity of this Filipino classic!
Adobo Chicken
I think food is such a fun way to travel the world – without ever leaving your kitchen! This easy 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!
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One Simple Tip!
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.
Chicken Adobo Recipe
Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- ¾ cup apple cider vinegar
- ¼ cup fish sauce (*)
- ¼ cup lemon juice (from 2 lemons)
- 2 tablespoons brown sugar
- 4 tablespoons honey
- 2 teaspoons garlic powder
- 2 large jalapeños (sliced and optionally seeded)
- 2 tablespoons cornstarch
Instructions
- In a large skillet set over medium-high heat, add the butter and oil. Once the butter and oil are hot, brown the chicken thighs and drumsticks. Once browned, remove and set aside.2 tablespoons salted butter, 1 tablespoon olive oil, 4 bone-in, skin-on chicken thighs, 4 bone-in, skin-on chicken drumsticks
- In the same skillet, add the apple cider vinegar, fish sauce, lemon juice, brown sugar, honey, garlic, and half of the sliced jalapeños, to create the sauce.¾ cup apple cider vinegar, ¼ cup fish sauce, ¼ cup lemon juice, 2 tablespoons brown sugar, 4 tablespoons honey, 2 teaspoons garlic powder, 2 large jalapeños
- Bring the sauce to a boil. Then add the chicken back into the skillet, and lower the heat to a simmer. Let this chicken simmer in the sauce, covered, for 30 minutes or until cooked.
- After 30 minutes, mix cornstarch with ¼ cup water, pour into sauce, stir to combine, let simmer for a minute or two until sauce begins to thicken. Plate the chicken with sauce and remaining jalapeño slices.2 tablespoons cornstarch, 2 large jalapeños
Notes
- Skin-on chicken thighs and drumsticks are the best options for this recipe, as they stay moist and flavorful!
- To make the jalapenos hotter, keep the seeds in. To lessen the heat, toss out the seeds.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Chicken Adobo Sauce
My homemade chicken adobo sauce is a flavorful mix of apple cider vinegar, fish sauce, lemon juice, brown sugar, honey, garlic, and jalapeno pepper. It’s tangy, savory, and slightly sweet.
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). However, in a pinch, soy or oyster sauce will do the trick.
How to Make Chicken Adobo Step by Step
Brown the Chicken: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large skillet set over medium-high heat. Once hot, add 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks (you may need to do this in batches) and cook until browned. Set the chicken aside.
Make the Sauce: To the same skillet you browned the chicken, mix in ¾ cup apple cider vinegar, ¼ cup fish sauce, ¼ cup lemon juice, 2 tablespoons brown sugar, 4 tablespoons honey, 2 teaspoons garlic powder, and 1 large jalapeno (sliced and optionally seeded).
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 ¼ 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.
How to Store, Freeze, and Reheat
Any leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
I like to reheat my adobo chicken thighs and drumsticks 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.
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