Chicken Adobo

Riverten Kitchen

Let's make

Adobo is a Filipino dish primarily made with chicken slowly braised in vinegar, soy sauce, garlic, bay leaves, and black peppercorns.

Why you'll love this recipe

No marination–yes you read it right. We are skipping that step to save a lot of time. Worried about the flavor? Don't worry

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This recipe yields the most flavorful chicken adobo thanks to a simple cooking technique that lets the meat easily absorb the flavor of the sauce.

Ingredients

You probably already have these in your pantry:

A few things to note

Bone-in, skin-on chicken thighs and drumsticks are the best part of the chicken for adobo.

The fat makes a thick and rich sauce that you won't get if using chicken breast.

The unique combination of garlic, onion, dried bay leaf, and black peppercorn gives the dish the familiar Filipino flavor.

How to Make

THE BEST CHICKEN ADOBO

SAUTE GARLIC & ONION

Saute the garlic and onion to bring out their flavor. It's ready once it becomes fragrant and the onion becomes translucent.

1

BROWN THE CHICKEN

This step helps render the fat making the most delicious adobo sauce!

2

SIMMER THE VINEGAR

This is my secret tip for making adobo taste like it's on its second day. Try it to believe it!

3

COOK UNTIL TENDER

Partially cover with a lid until chicken is tender.

4

THICKEN THE SAUCE

Remove the lid and simmer until the sauce becomes thick and rich and delicious!

5

Serve with a warm cup of rice, and boiled eggs. ENJOY!