s 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
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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.
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
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SAUTE GARLIC & ONION
the garlic and onion
to bring out their flavor. It's ready once it becomes fragrant and the onion becomes translucent.
BROWN THE CHICKEN
This step helps render the fat making the most delicious adobo sauce!
SIMMER THE VINEGAR
This is my secret tip for making adobo taste like it's on its second day.
Try it to believe it!
COOK UNTIL TENDER
cover with a lid until chicken is tender.
THICKEN THE SAUCE
Remove the lid and simmer until the sauce becomes thick and rich and delicious!
Serve with a warm cup of rice, and boiled eggs.
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