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Chicken Adobo

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"Submitted By Ms. Tori (Novus Orthodontics, Spartanburg)"

Serves 8 | Prep Time 35 min. | Cook Time 45 min.

Why I Love This Recipe

This Filipino Chicken Adobo is a definite step away from “the same old” Chicken thighs and drumsticks. Braised in vinegar and soy sauce with an addition of garlic and ginger, this is a long standing favorite in the Eskew household. Inspired by a recipe from her now deceased mother this chicken is an amazing introduction to the cultural melting pot that is Filipino cooking.

Ingredients You'll Need

8 Chicken Pieces (legs and thighs)
1/2 Cup Soy Sauce (Bragg or Kikkoman brand for gluten-free version)
1/2-¾ Cup Rice Vinegar (adjust it to your taste)
2 Tbsp. Vegetable Oil
2 inch long piece of Ginger (grated)
5 Cloves Garlic (crushed)
2-3 Bay Leaves
½ tsp Fresh Ground Black Pepper
1-2 Carrot Medium (cut in large chunks)
3 Potato Medium (cut in large chunks)
1/2 Cup Water
1 Tbsp. Corn Starch
1 Tbsp. Water
1 Spring Onion (optional)
1 Lime


In a large bowl combine soy sauce, rice vinegar, 1 Tbsp. of oil, 4 garlic cloves crushed, half of grated ginger, black pepper, add chicken pieces and let them marinade for 30 minutes in the fridge.

In a wok or a deep pan brown chicken pieces for 3 minutes on each side, might need to do that in batches not to overcrowd chicken, otherwise they will steam instead of brown. Do not discard the marinade. Chicken will not be cooked all the way through, remove it from the pan to a plate and set aside.

To the same pan add 1 tbsp of vegetable oil, sliced garlic and the remaining ginger, stir fry for 1 minute, do not let them brown. Add the chicken, marinade, water, bay leaves, potatoes and carrots, (the sauce will not cover the chicken entirely), turn the heat up and bring the sauce to a boil, then reduce the heat to low and let it simmer for 45 minutes until carrots and potatoes are easily pierced with a fork and the chicken is cooked all the way through.

In a small bowl mix cornstarch with water, making sure there are no clumps and add to the sauce, mix through and let it simmer for a couple more minutes, which will allow the sauce to thicken. Spoon the sauce over the chicken, it should be thick enough to coat the pieces. If the sauce is not thick enough, cook it a bit longer until desired consistency. Sprinkle with sliced spring onion.

Serve with plain rice and lime wedges.

This recipe could be adapted for Slow Cooker and Instant Pot
Follow the recipe until step 3 but instead of simmering in a pan use your slow cooker and cook on low for 8 hours. Stir in the cornstarch slurry at the end to thicken the sauce.
If using Instant Pot, cook at high pressure for 1o minutes, then manually release the pressure. Add the cornstarch slurry and thicken then the sauce using a Sauté button for a couple of minutes.

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