Chicken Adobo


This Filipino-inspired chicken dish takes only 30 minutes to cook—perfect for a quick weeknight dinner.

Overhead View of Chicken Adobo Served on White Plate With Metal Fork, White Napkin, and Drink
Photo: Victor Protasio
Hands On Time:
30 mins
Total Time:
30 mins
4 servings

If you have never tried chicken adobo, it’s time to make friends with this Filipino chicken dinner. This version takes its cues from the classic, which combines vinegar, soy sauce, and garlic. Plus, pineapple and orange juice are mixed into the sauce to give it a sweet-and-sour vibe. Served over rice, fresh pineapple and cilantro perfectly complement the rich and saucy chicken. The ingredient list calls for tamari to keep it gluten-free, but if you’re not gluten-sensitive and only have soy sauce on hand, that will work in its place.


  • 2 tablespoons canola oil

  • 6 4-oz. boneless, skinless chicken thighs, quartered

  • ½ teaspoon kosher salt, divided

  • 1 yellow onion, chopped

  • 6 cloves garlic, finely chopped

  • ½ cup low-sodium chicken stock

  • ¼ cup  white wine vinegar

  • 2 tablespoons tamari

  • 1 teaspoon orange zest plus ¼ cup fresh juice (from 1 orange)

  • 1 cup chopped fresh pineapple, divided

  • ½ cup chopped fresh cilantro

  • Steamed rice, for serving


  1. Heat oil in a large skillet over medium-high. Season chicken with ¼ teaspoon of the salt. Add chicken to skillet and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer chicken to a plate; reserve drippings in the skillet.

  2. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in stock, vinegar, tamari, orange zest and juice, half of the pineapple, and remaining ¼ teaspoon salt.

  3. Bring mixture to a boil. Return chicken to skillet and reduce heat to medium; simmer until chicken is cooked through and sauce is thickened, about 6 minutes.

  4. Serve over rice; top with remaining pineapple and cilantro.

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