Easy Chicken Adobo Recipe (made in your Ninja Foodi)

This easy chicken adobo recipe features chicken that has been simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, whole peppercorns, and creamy coconut milk. The chicken is so tender and succulent that it literally falls off the bone. Making it in your Ninja Foodi means it only uses one pot, which translates to easy cleanup, and it can be made quickly in your RV kitchen any day of the week.

Filipino Chicken Adobo is a classic dish that is beloved in the Philippines and around the world. This flavorful recipe has been passed down through generations and can be made with a handful of simple ingredients. With the help of your Ninja Foodi, or any pressure cooker, you can make this easy recipe with tender chicken and a delicious sauce in no time at all.

This recipe was adapted from Once Upon a Chef Filipino Chicken Adobo.

I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It's seriously one of my favorite kitchen tools, especially for RV living. When you're cooking in a small space, having one appliance that can do it all-pressure cook, air fry, steam, bake, broil, and more-is a total game changer. It saves space, cuts down on clutter, and allows me to create just about anything without hauling out a bunch of gear.

The History of Chicken Adobo

The origins of Chicken Adobo can be traced back to the Philippines, where it is believed to have originated during the colonial period. The dish was originally made with pork, but over time, chicken became the more popular meat of choice. Today, there are many variations of Chicken Adobo, and each family has their own unique recipe. It is considered the unofficial national dish of the Philippines.

If you decide that you enjoy the Filipino flavors in this recipe, you should also give this Pancit Bihon a try. It's made with chicken, crisp vegetables, soft noodles, and tender pork.

The Ingredients of Chicken Adobo

Chicken Adobo is made with a few key ingredients that give it its signature flavor. These ingredients include soy sauce, vinegar (usually a combination of rice vinegar and apple cider vinegar), garlic, bay leaves, and black peppercorns. The use of these ingredients varies from recipe to recipe, but they are always present in some form.

Cooking Methods for Chicken Adobo

There are many different ways to cook Chicken Adobo, but the most popular method involves simmering the chicken in a large skillet over medium heat in a mixture of soy sauce and vinegar, along with garlic, bay leaves, and black peppercorns. This method allows the flavors to meld together, and it results in a tender and juicy chicken that is packed with flavor.

I prefer to use my Ninja Foodi pressure cooker. It helps to speed up the cooking time and results in a more tender and flavorful dish. It can all be made in one pot, and cleanup is a breeze.

Serving Chicken Adobo

Chicken Adobo is traditionally served over white rice, although it can also be served over brown rice, jasmine rice, or even cauliflower rice for a healthier option. Some people like to add vegetables to their Chicken Adobo, such as green beans, carrots, or bell peppers. Others prefer to keep it simple and serve it with a side of steamed vegetables.

Why Chicken Adobo is So Popular

There are many reasons why Chicken Adobo has become such a popular dish. For one, it is incredibly flavorful and satisfying, with a unique combination of sweet, salty, and tangy flavors. It is also relatively easy to make, with just a handful of ingredients and a simple cooking method.

In addition, Chicken Adobo is a dish that is steeped in tradition and culture. It is a dish that is passed down from generation to generation, and each family has their own unique recipe and way of preparing it. For many Filipinos, Chicken Adobo is a taste of home, a reminder of their roots, and a way to connect with their heritage.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Chicken-  Bone-in chicken thighs are traditional, but chicken drumsticks would also be a good choice. My husband prefers chicken breasts, so I choose to use a whole cut-up chicken so that everyone can have their choice. Whatever you choose, I do recommend using bone-in cuts because not only do bones add nutritional value, they impart a depth of flavor that does not exist with a boneless cut.

• Vinegar- You can use apple cider, rice, or white vinegar.

• Coconut Milk- I don't think this is traditional, but it adds a hint of sweetness, helps to balance out the tanginess of the vinegar, and makes the sauce creamy and silky.

• Soy Sauce- I just use regular soy sauce, but you can use gluten-free if needed.

• Sugar- Brown or white sugar can be used here.

• Peppercorns- Whole peppercorns are traditional, but you could substitute with a good amount of fresh cracked black pepper.

• Bay leaves- Dried or fresh.

• Scallions- Otherwise known as green onions. I use the green parts for garnish and the white parts as a flavor enhancer for the sauce.

• Garlic- Lots of garlic! Whole peeled cloves.

Now Let's Get Cooking

Toss the chicken pieces with the soy sauce in a large bowl. Refrigerate for at least an hour, but up to overnight.

After the chicken has marinated for at least an hour, remove it from the soy sauce and let the excess drip back into the bowl so that you can use the reserved marinade in the sauce. 

Set the Ninja Foodi to the high sear/sauté function.

Add the chicken pieces to the inner pot, skin side down. Sear on high sear/sauté until the skin is golden brown on all sides. You will have to do this in batches. You don't want to overcrowd the pan. Once the chicken has browned, set it aside. It will not be fully cooked at this point.

While the chicken is browning, whisk the coconut milk, cider vinegar, brown sugar, and peppercorns into the soy sauce.

Use a sharp knife to separate the white parts of the scallions from the green. Slice the white part in half long ways and thinly slice the green parts for garnish.

Pour the soy sauce-coconut milk mixture into the inner pot. Add the white parts of the scallions and the 3 bay leaves. Nestle the chicken pieces into the sauce.

Put the pressure lid on. Turn the valve to seal and set to high pressure for 10 minutes. Natural release for 5 minutes and then manually release the remaining pressure.

Carefully transfer the chicken pieces to a platter and cover with foil to keep warm while you are finishing the sauce.

Fish out the bay leaves. Set the Ninja Foodi to the high sear/sauté function. Bring the sauce to a boil and cook until it has reduced and thickened as much as you would like.

Taste and adjust seasoning. If you feel like the flavor is too intense, you can add a few tablespoons of water or a bit more sugar to mellow it out.

Pour the sauce over the chicken and garnish the finished dish with the sliced green parts of the scallions. Serve with Jasmine rice to soak up all of the amazing flavors from the sauce.

You can store any leftovers in an airtight container for up to a week. The flavors are even better the next day!

Tips For Success

Frequently Asked Questions

Can I use boneless chicken?
Yes, but the flavor and texture will be slightly different. Bone-in, skin-on pieces like thighs and drumsticks hold up better under pressure and contribute more richness to the sauce. If you do go boneless, reduce the cook time under pressure to about 7 minutes.

What does the coconut milk do?
It adds creaminess and mellows out the sharpness of the vinegar, giving the sauce a rich, slightly sweet balance. If you prefer a more traditional adobo without coconut milk, you can omit it-but you'll get a thinner, tangier sauce.

Can I make this without a Ninja Foodi?
Absolutely. You can follow the same steps in an Instant Pot, or cook it on the stovetop by simmering everything (covered) for about 40-45 minutes, then uncovering and reducing the sauce until thickened.

What's the best kind of soy sauce to use?
A regular all-purpose soy sauce like Kikkoman works well. Avoid low-sodium soy sauce for this recipe-it can throw off the balance, especially with the vinegar and coconut milk.

Can I freeze Chicken Adobo?
Yes! It freezes well, sauce and all. Let it cool completely, then store in an airtight container or freezer bag. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce seems too thick.

Is Chicken Adobo supposed to be sweet?
Not overly. The brown sugar adds just a touch of sweetness to balance the salt and vinegar. If you're not a fan of sweet notes, you can reduce the sugar to 1 tablespoon or skip it altogether.

Cooking For Two

For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook. 

Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved. 

That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.

More Chicken Recipes

Whether you are a fan of traditional Filipino cuisine or just looking for an exciting new dish to try, this is the best chicken adobo ever! So gather your ingredients and your Ninja Foodi, and get ready to enjoy a taste of the Philippines!

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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