Filipino Chicken Adobo

Those who are somewhat familiar with Filipino food may know about chicken adobo. Growing up, this dish was on heavy rotation and had a weekly presence at the dinner table. The chicken adobo recipe is delicious, simple to make and waiting to hit your dinner plate.

Some may have seen a chicken, pork or even a pork and coconut version of adobo–all are exceptionally great! Preparing adobo is relatively simple, which is why it was something my mom made so often–especially on busy weeknights. If family and friends were visiting, birthday parties–almost any celebration, really–adobo was invariably a featured dish.

Tasty things take time

One great thing about adobo is that the longer it sits, the better the flavors will settle and impart flavor on the chicken. But if you don’t have time for all that and want to dip right in–do it! If you have any leftovers, get ready for a next-day flavor bomb of goodness. For best results, use a mix of drumsticks or thigh meat. You can use breast meat (I add a few pieces to my drumstick and thigh mix), but strictly using breast meat may yeild dryer meat.

Datu Puti Vinegar

I use Datu Puti vinegar when making any variation of adobo. you’ll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you’re about to create. This may end up being a staple dish at your home–you’ve been warned.

Pin Print

Filipino Chicken Adobo

Serves: 4-5 Cooking Time: 50 Minutes 50 Minutes

Ingredients

2 pound mix drumsticks and thighs
1½ tablespoons avocado oil
4 cloves of garlic, minced
1 medium onion, halved and sliced
3 medium potatoes, cut into small chunks
½ cup soy sauce
½ cup vinegar
1 teaspoon ground pepper
3 bay leaves
1 cup water

Instructions

1. Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.

2. Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).

3. Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.

4. Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.

5. The color should be a deep, dark brown and taste slightly tangy.

Serve with steamed rice

Enjoy!