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Chicken Adobo

Serves 6

Submited by Donato Anievas

About the Recipe

Chicken Adobo, an authentic Filipino dish, is widely recognized and distinct from Mexican Adobo. Prepared by stewing chicken in vinegar and soy sauce, some Asian food historians suggest its origins predate Spanish colonization, attributing the meat’s preservation to vinegar. Cherished by people of all ages across the country, it holds a special place in Filipino cuisine. 

Ingredients

  • 2 pounds chicken thighs
  • 1½ cups chicken broth
  • ½ cup white vinegar
  • ½ cup soy sauce
  • 4 cloves crushed garlic or ¾ teaspoon dried minced garlic
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 1 ½ cups water
  • 1 teaspoon sugar 
  • 3 tablespoons cooking oil 
  • Optional: ¼ teaspoon salt  

Directions

  1. Trim the fat off the chicken. Marinate chicken in soy sauce, garlic and vinegar over medium heat for between one to twelve hours.
  2. Drain and save the marinade.
  3. Fry the chicken, one to one and one-half minutes per side, until brown.
  4. Pour marinade into a pot, add water and bring to a boil.
  5. Add bay leaf and peppercorns and cook for twenty to twenty-five minutes. You may cook longer on low heat for more tender chicken adobo.
  6. About ten minutes before serving, add brown sugar and salt to taste.
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