RECIPE
15 INGREDIENTS9 STEPS1HR 35MIN

Filipino Chicken Adobo

4.0
2 Ratings
Love This Recipe?
524 Saved
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.
GO TO BLOG
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 35MIN

Total Cooking Time

15

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
3/4 cup
Rice Vinegar
White Vinegar
2 cloves
Garlic , minced
1/4 cup
8
fat trimmed
Pork Shoulder or Burrr
2 Tbsp
Vegetable Oil
Chicken Schmaltz
4 3/4 cups
Water , divided
2
Medium Potatoes , chopped
4
Medium Carrots , sliced
to taste
1/2 Tbsp
4
to taste
(optional)
ADD TO MY SHOPPING LIST

Directions

HIDE 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 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 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 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 8
Let the sauce boil and thicken until the chicken and vegetables are well glazed.
Step 9
Serve over the rice. Enjoy!

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
524 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.