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Chicken Adobo Recipe

About the Dish;

Chicken Adobo is a kind of Filipino chicken stew. Chicken pieces are marinated in soy sauce and flavors, sautéed, and stewed until delicate. The dish picked up prominence as a result of its heavenly taste and simplicity in planning. It tastes perfectly and the cooking time is around 30 minutes.

The most ideal approach to eat chicken adobo is to have it with warm white rice. The combo is basically known as Chicken Adobo and Rice. Pouring a portion of the adobo sauce over rice before eating is a smart thought since it makes it progressively delightful.


  • 1 cup white vinegar
  • 1/4 cup soy sauce
  • 1 entire garlic bulb, crushed and stripped
  • 2 teaspoons legitimate salt
  • 1 teaspoon coarsely ground pepper
  • 1 inlet leaf
  • 2 pounds bone-in chicken thighs or drumsticks
  • 1 tablespoon canola oil
  • 1 cup water


Dark colored the chicken thighs in the oven for 3–5 minutes.

Utilize entire dark peppercorns.

Diminish the sauce until it is totally dissipated; the chicken will at that point start to broil in its very own fat.

For more sauce, twofold the measure of soy sauce and vinegar.

Chicken adobo makes an ideal dish for weeknight supper as the cooking procedure is so natural. I simply love it that everything completes in one pot and the fixings are regular fixings that you can get effectively in any store.

There is no compelling reason to marinate the chicken; the chicken absorbs the sauce while cooking in the dish.


This adobo formula is just 332 calories for each serving.


This supper is best presented with steamed rice. For a healthy feast and simple weeknight supper, I suggest the accompanying plans.


  • Join chicken, soy sauce, and garlic in an enormous bowl. Blend well. Marinate the chicken for in any event 60 minutes. Note: the more drawn out the time, the better
  • Warmth a cooking pot. Pour cooking oil.
  • At the point when the oil is hot enough, sauté the marinated chicken for 2 minutes for each side.
  • Pour-in the rest of the marinade, including garlic. Include water. Heat to the point of boiling
  • Include dried cove leaves and entire peppercorn. Stew for 30 minutes or until the chicken gets delicate
  • Include vinegar. Mix and cook for 10 minutes.
  • Put-in the sugar, and salt. Mix and turn the warmth off.Serve hot. Share and Enjoy!


  1. While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
  2. Brown the chicken thighs underneath the broiler for 3–5 minutes.
  3. Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated.
  4. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.
  5. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.
  6. For a saucier adobo, double the amount of soy sauce and vinegar. To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.


Calories: 607kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 1317mg | Potassium: 496mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 5.1mg | Calcium: 50mg | Iron: 3mg


About Jamshed Khan

Jamshed Khan is a blogger and a professional Cook, I am working as Head Cook in Saphilre Mills Ltd Since 2017. I made new desi Latest Dishes and share its recipe with the users and love the food.

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