This is a salty, tangy and addictive Chicken Adobo Recipe you won’t be able to resist! Serve it on a bed of rice to soak in all of that adobo goodness!
By: Marivic Pinedo
This dish is adapted from a chicken adobo recipe I found on allrecipes.com. Chicken adobo is very easy to make and a famous classic Filipino chicken recipe. The flavors are assertive (prominently vinegar and soy sauce) and pair extremely well with plain white rice. Just like a quick stir fry, it’s a very easy chicken adobo recipe to make as very few steps are required.
Serve this chicken adobo recipe with a side of steamy white rice, a simple potato salad, some cheesy daikon bites or with another classic Filipino dish; arroz caldo.
Did you like this chicken adobo recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
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Chicken Adobo Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Main
- Method: Stove Top
- Cuisine: Filipino, Poultry
Description
One of my favorite dishes of all time, chicken adobo is a traditional Filipino dish that’s salty, tangy and addictive! Serve it on a bed of rice to soak in all of that adobo goodness!
Ingredients
- 3/4 cups water
- 1/2 cup distilled white vinegar
- 2 tablespoons soy sauce
- 3 bay leaves
- 1/2 teaspoon whole peppercorns
- 2 cloves garlic, crushed
- 1/2 tablespoon salt
- 4 or 5 chicken thighs or drumsticks
- 1 tablespoon olive oil
- 2 tablespoons brown sugar (optional)
Instructions
- In a large pot, combine the water, vinegar, soy sauce, peppercorns, bay leaves, garlic, and salt. Mix together. Give it a taste and see if this marination is to your liking.
- NOTE: If you need to balance this mixture to taste. Add vinegar, soy or water however you wish, but do it at this stage. If you want some sweetness, add a little (approx 2 tbs) brown sugar, which will thicken and make a nice glaze to the chicken later.
- Add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 30 minutes or until internal temperature is 180 degrees).
- Remove chicken from pot and brown in oil in a large skillet over medium high heat. Since the chicken is technically cooked through, you only have to sear till brown on either side about 2-3 minutes each side. I recommend a cast-iron skillet to give it a nice browning. I’ve used non-stick pans in the past, but it just doesn’t give it that seared look.
- Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until desired amount of sauce is yielded. Serve with white rice.
Notes
This chicken adobo will keep in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 9.3g
- Sodium: 2468mg
- Fat: 19.4g
- Saturated Fat: 4.3g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 13.1g
- Fiber: 0.5g
- Protein: 60.1g
- Cholesterol: 280mg
Caroline,
Quick question. I love Asian food and love your recipes. I have just been out on a low sodium diet, 2300 mg/ Day… I am determined to find a way to make delicious food but just lower the sodium. I am trying to understand sodium to the fullest. In your Chicken Adobo recipe you use only 2 TBSP of soy sauce. How do you calculate that the sodium in 2468 mg? I would think less? I am dying to make it but not if the sodium is correct. Thank you!
Hi Nora! The chicken adobo also contains 1/2 tablespoon of salt, which ends up being a bit of sodium. I would recommend using low sodium soy sauce and using less salt. My mother is also on a low sodium diet and she has found low sodium salt here in Japan. Do they have something similar where you live?