What is Chicken Adobo?
The ingredients are chicken, bay leaves, black peppercorn and bay leaves.You can use any parts of the chicken: breasts, thighs, legs or wings. I used chicken thighs for this recipe and yields tender, moist, fall-off-the-bone chicken.
You can use a pot, pan, skillet, slow cooker or an Instant Pot to make this recipe.
This recipe is from The Adobo Road Cookbook.
It’s an authentic adobo recipe and yields delicious and amazing results. The seasonings consist of soy sauce and Filipino white cane sugar vinegar. You can also use distilled white vinegar.
How Do You Make The Best and Authentic Filipino Adobo?
- Brown the chicken thighs in the broiler for 3–5 minutes.
- Use whole black peppercorns.
- Reduce the sauce until it is almost completely evaporated; the chicken will then begin to fry in its own fat.
- For more sauce, double the amount of soy sauce and vinegar.
Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily in any store.
There is no need to marinate the chicken; the chicken soaks up the sauce while cooking in the pan.
You can also make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy.
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
Other Recipes You Might Like
Chicken Adobo Recipe
Chicken Adobo - crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Abodo is an easy dinner for the entire family.
- 1/4 cup soy sauce (65 ml)
- 1/2 cup white Filipino cane vinegar, or distilled white vinegar (125 ml)
- 6-8 cloves garlic, smashed with the side of a knife and peeled
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 6 skin-on bone-in chicken thighs
Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.