Filipino Chicken Adobo

Gluten-Free Chicken Adobo Recipe

When I was 11 months old, my family moved to the Philippines. We lived there for the next four years, so my first food memories are from that area. We had the most amazing tropical fruits, arroz caldo (a thick chicken porridge), empanadas, and flan. But the thing I love, and crave, the most is Chicken Adobo.

Rather than summarizing, I’ll just quote Wikipedia on what Chicken Adobo is: “a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil and simmered in the marinade.”

If you’ve never tried this flavorful dish, I highly, highly recommend you do! It’s a really nice change of pace from some of the other chicken dishes that might be in your dinner rotation. With a few kitchen staples like vinegar (I use Marukan), tamari/soy sauce, brown sugar, garlic, and more, you’ll have a deliciously seasoned meal that will be a new family favorite. This recipe is fall-off-the-bone tender and moist – you’re going to love it!

Want more ways to use vinegar in your recipes? Check out our other Marukan recipes here.

Filipino Chicken Adobo Recipe

4.50 from 4 votes
Filipino Chicken Adobo
Print Recipe

Gluten-Free Chicken Adobo Recipe

Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Filipino
Servings: 4 servings
Calories: 735kcal
Author: Gluten Free & More


  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 12 cloves garlic , peeled and thinly sliced
  • 2 jalapeño peppers , seeded, deveined, and thinly sliced
  • ¾ cup Marukan organic rice vinegar
  • ¾ cup tamari or gluten-free soy sauce
  • 6 bay leaves
  • 2 tablespoons brown sugar


  • Pat dry then lightly salt and heavily pepper the chicken. Heat the oil in a large soup pan or Dutch oven over medium heat. Add the chicken, skin-side down, working in batches so as not to over-crowd the pan. Cook until golden brown, about 10 minutes. Transfer the chicken to a plate.
  • Add the garlic and jalapeños to the hot oil and cook for 30 seconds or until fragrant. Add the vinegar, tamari, bay leaves, and brown sugar. Bring to a boil, then reduce the heat to simmer. Add the chicken back to the pot, skin-side up. Cover the pan and cook until the chicken is tender and just staring to pull away from the bones, 35-40 minutes.
  • Transfer the chicken to a clean plate and remove the bay leaves. Turn the heat up under the pot and bring the sauce to a boil. Let boil, uncovered, until the sauce starts to thicken, 5-7 minutes. Put the chicken back in the pot, turning to coat with the sauce.
  • Serve with rice.


Nutrition Facts
Gluten-Free Chicken Adobo Recipe
Amount Per Serving
Calories 735 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 15g75%
Cholesterol 283mg94%
Sodium 1820mg76%
Potassium 731mg21%
Carbohydrates 14g5%
Sugar 7g8%
Protein 50g100%
Vitamin A 300IU6%
Vitamin C 11.1mg13%
Calcium 55mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chicken Filipino Garlic Jalapeno Peppers Marukan Vinegar
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