Chicken Adobo

It seems Rico has come to the Dark Side today. He is being a little bratty and would not stop wanting to spend the day out. Can’t say I blame him though; it’s been a pretty mild winter here in Central Oregon and we haven’t had much snow, even in La Pine – the Winter Capital of Central Oregon, according to an instagram friend, @blaubeard9. The upside of this week though, we’re expecting highs of 50 this week. Bring out the shorts and flipflops!

Anyway, I felt guilty posting about the delicious Chicken Adobo Sandwich and not sharing a recipe for Adobo. It took forever for me to make it the way I like it. My younger brother makes it so much better than I do but I finally found a recipe that I love (and may even beat his version). I even tried Giada De Laurentiis’ recipe and the Filipino in me felt so guilty, like I’m a traitor to my own culture; cooking adobo by an Italian-American. I think the recipe that I’ve come to love may or may not be by a non-Filipino also. On my next Philippine trip, I want to do a foodie learning tour, if there is one and learn to cook Filipino food better.

So on to the recipe then..

Chicken Adobo [tweaked from The Weiser Kitchen‘s post, modernized by Chef Victor Abud Hall]


2 tablespoons olive oil
6 garlic cloves, smashed
3 pounds chicken thighs (and/or drumsticks), skin and bones.
2 cups water
1/2 cup rice wine vinegar
1/4 cup soy sauce (I used Filipino soy sauce)
3-4 bay leaves
1/4 teaspoon peppercorns


  1.  In your skillet or pot, over medium heat, sauté the garlic until ligh brown.
  2. Add the chicken to the skillet and brown on all sides about 15-20 minutes. If you need to do batches, transfer the browned chicken to a plate along with the garlic to keep it from burning. When done, return the chicken to the pot.
  3. Add the water, vinegar, soy sauce, bay leaves, and peppercorn to your chicken. Bring to boil, reduce heat to medium-low and simmer uncovered. Stir occasionally for about 30-40 minutes.
  4. When chicken temperature is at 160F, it is ready to eat.
  5.  Serve with white or brown rice. I love jasmine brown!
  6. EAT!


Although it has a name taken from Spanish, the cooking method is indigenous in the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

There you have it, an adobo recipe tweaked by a Filipina from a non-Filipino source because her brother won’t teach her his recipe. Bon appétit!

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