Chicken Adobo

I have a ridiculous amount of chicken breasts in my freezer. When chicken was last on sale I ended up buying more than I need so I decided it was time to make something with chicken.


Chicken adobo is a popular dish in the Philippines, lovingly called the “unofficial national dish of the Philippines”. Adobo is typically made with chicken, however pork is also a popular meat. Other variations include vegetables like bell peppers, onions or fruit like pineapple.

Chicken adobo is sweet, tangy, tender, a bit spicy and overall amazing.


I opted to serve coconut rice and steamed vegetables with the chicken adobo, the coconut rice helps to balance out the vinegar flavour of the chicken. Happily I have plenty of leftovers to enjoy for several days.

Next time I might marinade the chicken overnight as I found the chicken was even better the next day once it had sat in the marinade for 12 hours.

PS- I hope everyone is liking the changes I have made to my site. I am still working out a few things but on the whole I think it is running smoothly.

Chicken Adobo
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
  • 2 Lbs. chicken, cut into serving pieces
  • 5 Pieces dried bay leaves
  • ¼ Cup tamari soy sauce (or any gluten free version)
  • ¼ Cup vinegar
  • 5 Cloves garlic, crushed
  • 2 Tbsp cooking oil
  • 2 Tbsp white sugar
  • ½ Tbsp whole peppercorn
  1. In a large container, combine the soy sauce, vinegar and garlic then marinade the chicken for at least 1 hours.
  2. Heat oil in pot and turn heat to medium.
  3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
  4. Pour-in the remaining marinade and bring to a boil.
  5. Add the dried bay leaves and whole peppercorn. Turn heat down to low and simmer for 30 minutes or until the chicken is tender stirring occasionally.
  6. Add the sugar, stir and turn the heat off.
  7. Serve hot over rice.


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