Chicken Adobo braised in vinegar, soy sauce, and garlic. Hearty and delicious with a garlicky savory sauce, this classic Filipino stew is amazing with steamed rice.
It is the national dish of the Philippines loved my many fellow Filipinos and they do it differently across the Philippines. My recipe is simple and easy, it is the perfect winter and comfort food.
This classic Filipino stew is an easy one-pot dish you can ready in no time and with basic pantry ingredients.
Watch the video to see how easy it is to make adobo in one pan:
Chicken AdoboPrint Recipe
- 1 cup soy sauce
- 2 head garlic, peeled and minced
- 1/2cup cane sugar
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1/4 cup oil
- 500g chicken thigh, cut into serving parts
- 1 cup vinegar
- 1 cup water
- pepper to taste
In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the chicken and sear the skin, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the chicken and drain on paper towels set aside.
On the same pan add garlic, and bay leaves and cook for a couple of seconds and add soy sauce and water, simmer for 3minutes and put chicken thigh back in.
Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 3 to 5 minutes. This is very important to "cook off" the vinegar taste.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through. Season with salt and pepper to taste.
Make sure to “cook off” the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes