Chicken Adobo - Filipino Dish

Dec 02, 2005 by Tuxedo Gin | 5 Comments

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Intro

Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.

So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 6

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Ingredients

  • 3 lbs chicken thighs
  • 3/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 ts peppercorns (crushed)
  • 1/4 ts salt
  • 3 cloves garlic (chopped or crushed)
  • 2 bay leaves
  • 1/4 of a medium onion (chopped)

Step 1

Chop the onion and garlic.

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Step 2

Fully chopped:

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Step 3

Get out your soy sauce and vinegar.

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Step 4

Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.

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Step 5

Next step is to take your salt, ground peppercorns, and bay leaves.

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Step 6

Add 1/4ts peppercorns (crushed), 1/4ts salt and 2 bay leaves to the pot.

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Step 7

Mix it all up very well.

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Step 8

And then cover it. We need to let this marinate for 1-3 hours.

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Step 9

Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)

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Step 10

Almost done:

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Step 11

Serve in a bowl with some of the sauce. Ideal side dishes are steamed rice, and veggies (not pictured.) That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish.

Now that you have learned how to make chicken adobo - filipino dish, please be sure to view these other chicken recipes.

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5 Comments

jay-boogie

Dec 20, 2006

Do you use water at all in your adobo???  I didn’t see it in the recipe, just wanted to know how you could stretch this dish.

pinaydanish

Mar 05, 2008

you can also add liver paste to have a different taste to your adobo. Sometimes I add some pineapple chunks for a sweet tangy flavor.

Irene Lano

May 05, 2010

Delicious chicken adobo!  It was very easy to make and was excellent with the steamed rice.

Thanks for recipe!

mabush12000@yahoo.com

Jun 03, 2010

I have had Adobo before but it was made with a Filipino spice. Can someone please tell me what it is? The dish ws delicious.

jason

Jun 24, 2010

I normally add water to mine to make sure I completely submerge the chicken. But you will need to taste to make sure you have got the vinegar/soy/water combo to your liking. Remember the taste changes as the chicken cooks. Also, I prefer to add a few pinches of sugar to mine, but I have never marinated my chicken 2 hours or so like above, maybe thats why I completely submerge my dish.

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