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Filipino Chicken Adobo
Recipe

15 INGREDIENTS • 9 STEPS • 1HR 35MINS

Filipino Chicken Adobo

4.5
4 ratings
Filipino adobo—very different from Spanish adobo—is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. It’s a brilliant dish that turns basic staples into deliciousness.
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Filipino Chicken Adobo
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Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
Filipino adobo—very different from Spanish adobo—is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. It’s a brilliant dish that turns basic staples into deliciousness.
1HR 35MINS
Total Time
$2.10
Cost Per Serving
Ingredients
Servings
8
US / Metric
Rice Vinegar
3/4 cup
Rice Vinegar
or White Vinegar
Garlic
2 cloves
Garlic, minced
Soy Sauce
1/4 cup
Chicken Thigh
8
Chicken Thighs
fat trimmed
or Pork Shoulder or Burrr
Vegetable Oil
2 Tbsp
Vegetable Oil
or Chicken Schmaltz
Water
4 3/4 cups
Water, divided
Potato
2
Medium Potatoes, chopped
Carrot
4
Medium Carrots, sliced
White Rice
2 cups
Salt
to taste
Corn Starch
1/2 Tbsp
Fresh Ginger
to taste
Fresh Ginger, grated
optional
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
8.3 g
Protein
27.3 g
Carbs
47.8 g
Add to plan
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Filipino Chicken Adobo
Save
author_avatar
Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
Cooking InstructionsHide images
step 1
In a large, non-aluminum pan, stir together the Rice Vinegar (3/4 cup), Soy Sauce (1/4 cup), Garlic (2 cloves), Ground Black Pepper (1/2 tsp), Bay Leaves (2), Fresh Ginger (to taste), and Jalapeño Peppers (4).
step 1 In a large, non-aluminum pan, stir together the Rice Vinegar (3/4 cup), Soy Sauce (1/4 cup), Garlic (2 cloves), Ground Black Pepper (1/2 tsp), Bay Leaves (2), Fresh Ginger (to taste), and Jalapeño Peppers (4).
step 2
Add the Chicken Thighs (8) coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry.
step 2 Add the Chicken Thighs (8) coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry.
step 3
Pour the Vegetable Oil (2 Tbsp) into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over and repeat for other pieces of chicken.
step 3 Pour the Vegetable Oil (2 Tbsp) into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over and repeat for other pieces of chicken.
step 4
After all the chicken is browned, put it back in the pot along with the marinade, Water (3/4 cup), Carrots (4), and Potatoes (2). Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes. Cook until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
step 4 After all the chicken is browned, put it back in the pot along with the marinade, Water (3/4 cup), Carrots (4), and Potatoes (2). Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes. Cook until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
step 5
About 20 minutes before the adobo is ready, add the White Rice (2 cups) into a medium pot with Water (4 cups). Add two pinches of Salt (to taste). Bring to a boil over medium heat with the lid off.
step 5 About 20 minutes before the adobo is ready, add the White Rice (2 cups) into a medium pot with Water (4 cups). Add two pinches of Salt (to taste). Bring to a boil over medium heat with the lid off.
step 6
Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
step 6 Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
step 7
Remove the bay leaves from the adobo. In a small bowl, mix the Corn Starch (1/2 Tbsp) with 1 Tbsp of water then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
step 7 Remove the bay leaves from the adobo. In a small bowl, mix the Corn Starch (1/2 Tbsp) with 1 Tbsp of water then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
step 8
Let the sauce boil and thicken until the chicken and vegetables are well glazed.
step 8 Let the sauce boil and thicken until the chicken and vegetables are well glazed.
step 9
Serve over the rice. Enjoy!
step 9 Serve over the rice. Enjoy!
Tags
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Dairy-Free
Budget-Friendly
Asian
Comfort Food
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
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