A hearty and rich adobo recipe made of chicken wings and vegetables. The carrots, potatoes and bell peppers not only makes this dish vibrant looking but healthy and delicious too!
Chicken wings are my daughter’s favorite part of the chicken. She loves it in almost any form. Fried, braised and for soups like sinigang (Filipino sour soup) or sopas (chicken pasta soup). So it’s no surprise that this dish has become a staple in our household since the first time I made it. The whole family absolutely loved it.
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Chicken Wings for Adobo
On the Western side of the world, chicken wings are a popular snack in the form of fried wings and hot (buffalo) wings. However, in most Asian countries, it is actually a favorite for stews and braised dishes.
Hence, using Chicken Wings for adobo was most definitely the best idea. Its collagen, bones, and skin make a rich and flavorful adobo sauce. As it is the cheapest cut of the chicken, this recipe is budget-friendly too!
Adding healthy and starchy vegetable compliments the meatiness and richness of this adobo dish. It also made it vibrant looking which (hopefully) makes it more appealing to picky eaters like my toddler.
Ingredients for Chicken Wings and Vegetable Adobo
This recipe calls for the classic adobo sauce ingredients. Sugar is added to balance the saltiness of the soy sauce.
In the video, you’ll see that I also added some quail eggs which I just happen to have when I made this. It is completely optional but of course, adding it makes this dish even more special.
- soy sauce
- bell pepper
Watch the video on how to make Chicken Wings Adobo
Chicken Wings Adobo
- 600 grams chicken wings drumettes and wingette
- 1/4 cup soy sauce
- 3 tbsp vinegar
- 5 cloves garlic finely chopped
- 2 medium-size potatoes quartered
- 1 carrot cut as the same size as potatoes
- 1 small bell pepper slice
- 1 cup water
- ground black pepper to taste
- 2 teaspoons sugar
- quail eggs optional
- Saute garlic and onion in a pan with warm oil. Stir until soft and translucent.
- Add chicken wings, stir. Cover with lid and let it cook for 2 to 3 minutes until juices come out and meat is no longer pink.
- Add potatoes and carrots. Stir until meat and vegetables are covered with the aromatics.
- Pour soy sauce, vinegar, and sugar. Simmer for 2 to 3 minutes until you smell the vinegar. Add water and quail eggs (optional). Cover with lid and cook for 20 minutes.
- Add the bell peppers and sprinkle ground black pepper. Further simmer, without a lid, until sauce is slightly reduced. Taste the sauce and adjust the seasonings if necessary. Transfer to a serving plate. Serve with warm rice.
- To thicken the sauce, simmer the chicken without the lid after 20 mins of cooking.
- As the sauce reduces and water evaporates, the sauce becomes saltier. Hence, adjust the seasonings ONLY AFTER reducing the sauce.
- The quail eggs are totally optional. I just happen to have some in the fridge so decided to use it. You can use regular eggs if preferred.
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