Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Chicken Adobo
Adobo a traditional Filipino dish. Being part Filipino, I have had many versions of this over the years. My grandmother used to make it, my dad makes it and a good friend of mine also makes it. After trying all of these different versions, I decided to make it my own. While it still holds some of the traditional flavors of soy sauce, vinegar, garlic and peppercorns, my sauce also has the added flavor of onions and chicken broth. My sauce is also a little thinner and goes nicely with steamed jasmine rice.
Chicken Adobo
Ingredients
Ingredients:
- 2 tablespoons of olive oil
- 1 1/2 pounds of boneless skinless thighs
- 10 garlic cloves chopped
- 1/2 medium onion sliced
- 2 tablespoons of whole black peppercorns
- 1/4 cup of soy sauce
- 1/4 cup of vinegar
- 1/2 cup of chicken broth
- 2 bay leaves
- 2 cups jasmine rice
Instructions
- In a large skillet heat olive oil over medium heat
- Add the chicken and 1/2 of the garlic to the skillet. Cook the chicken just until browned. In order to make sure it doesn't get too dry during the rest of the cooking process, it is important not to cook the chicken all the way through at this point. You may need to cook the chicken in batches.
- Remove chicken and garlic from the pan and discard all but 1 tablespoon of the pan drippings.
- Add the chicken, garlic back to the pan and add the onion, peppercorns and remaining garlic. Sauté for 2 minutes.
- Add the soy sauce, vinegar, chicken broth and bay leaves.
- Cover and cook for 20 minutes.
- Meanwhile, start your rice and prepare according to the package instructions.
- After 20 minutes, uncover the adobo and let the sauce boil until it reduces by 1/3. Remove the bay leaves.
- Spoon the chicken and sauce over the rice and serve.
Notes
Enjoy!
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Michelle Gothe
October 24, 2020 at 2:30 amUse white vinegar or apple cider vinegar?
Deseree
October 24, 2020 at 8:43 amYou can use either! The apple cider vinegar gives a strong vinegar flavor
Lou
April 10, 2013 at 2:32 pmI cannot help but join the conversation. I used to have the same problem with cider vinegar when cooking Filipino food – it is too acidic but lately I have discovered Silver Swan Cane Vinegar, the same maker of Silver Swan soy sauce. Silver Swan is the perfect vinegar for adobo or paksiw. Try it.
Joy
August 11, 2009 at 3:25 pmI LOVE adobo. Craving for some right now! Good thing I’m going to the market. :)
I’ve used the apple-cider vinegar for adobo, I find it too sour, so I put less when I use it. I prefer sukang paombong (palm vinegar) for adobo when I have it on hand.
Now my tummy’s grumbling…
Jackie
July 12, 2009 at 7:15 pmHi Des
Did you use white vinegar or apple-cider vinegar.
Deseree
July 13, 2009 at 7:37 amHi Jackie, for this recipe I used white vinegar. However, I have heard that people use apple-cider when making adobo, I just never have before. If you do let me know how it tastes. Apple-cider vinegar can add a wonderful flavor to many dishes.