Filipino Chicken Adobo

The famous Filipino Chicken Adobo is here. A perfect blend of sour and salt. Authentic Chicken Adobo Recipe from my childhood years.

Ingredients

To make this recipe, you will need:

• Chicken thighs, skin and bone-in (around 7-8 pieces)
• Soy sauce
• Vinegar preferably cane vinegar
• Onion
• Garlic
• Bay leaf
• Ground black pepper
• Salt (if needed, see tips below)

HOW TO MAKE THIS RECIPE

1. Combine everything in a large pot or wok, bring to boil.
2. Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering.  Using a tong to flip the chicken is preferred.
3. After 30 minutes or so, remove from heat.
4. Serve and enjoy.

Tips

Please be aware that I used the Philippine brand for the soy sauce, which is more on the salty side. Just add some salt to the adobo if you feel like there is not enough salt.

Can I Substitute?

You can substitute vinegar with the same amount of lemon juice.

How to Store

Place this dish in an airtight container and this dish can be kept in the refrigerator for a week.

What to Serve with Chicken Adobo?

Chicken adobo is traditionally served with rice. You can eat adobo with just vegetables on the side if that is what you prefer.

You Might Also Like

• Adobo Pork Ribs
• Pork Menudo
• Oven-Baked Chicken Wings with Fish Sauce

Recipe

Filipino Chicken Adobo

The famous Filipino Chicken Adobo is here. A perfect blend of sour and salt. Authentic Chicken Adobo Recipe from my childhood years.

5 from 1 vote

Print Pin Rate

Cuisine: Filipino

Course: Main Course

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 778kcal

Author: Adelyn Osterhout

Ingredients

• ▢ 3 pounds chicken thighs skin and bone-in (around 7-8 pieces of chicken thighs)
• ▢ ¼ cup soy sauce
• ▢ 2 tablespoons vinegar preferably cane vinegar
• ▢ 1 large onion sliced
• ▢ 8 cloves garlic minced
• ▢ 3 pieces bay leaf
• ▢ ¼ teaspoon ground black pepper
• ▢ Salt if needed, see tips below

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Instructions

• Combine everything in a large pot or wok, bring to boil.
• Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
• After 30 minutes or so, remove from heat.
• Serve and enjoy.

Notes

Please be aware that I used the Philippine brand for the soy sauce, which is more on the salty side. Just add some salt to the adobo if you feel like there is not enough salt.

Nutrition

Calories: 778kcal | Carbohydrates: 7g | Protein: 58g | Fat: 57g | Saturated Fat: 15g | Cholesterol: 333mg | Sodium: 1074mg | Potassium: 792mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg

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