Filipino Chicken Adobo

Tuesday, April 10th, 2012

The acidity of the vinegar and saltiness of the soy sauce typifies Filipino cuisine. Chicken adobo is the national dish of the Philippines.


  • 1 package of 4 chicken thighs—bone in and skin on
  • 1/3 cup of soy sauce
  • 1/3 cup of water
  • 1/2 onion, sliced
  • 3 bay leaves
  • 2 Tsp of pepper corns
  • ½ cup of cane vinegar or cider vinegar
  • 4 cloves of crushed garlic


  1. Marinate chicken in soy sauce, bay leaves and garlic for several hours or over night.
  2. Heat skillet or deep heavy bottomed pot and add 2 tablespoons of light olive oil or cooking oil.
  3. Add onion and brown
  4. Shake excess soy sauce off chicken and lay chicken in pot skin side down and brown. Flip and brown. About ten minutes.
  5. Add marinade and peppercorns
  6. Cover and simmer for fifteen minutes
  7. Add water and simmer ten minutes uncovered
  8. Add vinegar and reduce sauce to desired thickness.
  9. Serve with rice.

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