Chicken Adobo - Filipino style

Adobo/Inadobo" − cooked in soy sauce, vinegar and garlic. It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut adobo).

I was looking for something I could make with ingredients I have in the house today and I came across Chicken Adobo, the national dish of the Phillipines. Adobo is actually a Spanish word meaning marinade. The ingredients in this dish are ones we all know well but the combination was a delightful surprise.

Not only is this quick and easy but it is incredibly delicious. There is no overpowering vinegar taste and the aroma is heavenly. This one is definetely a keeper.

I served it on a bed of couscous and I left the whole peppercorns in the sauce, but you can strain it if you like.


• 1/2 cup soy sauce

• 3/4 cup white wine vinegar

• 1 whole garlic bulb , peeled and crushed

• 2 tablespoons fresh ginger , grated ( I throw it into the food processor)

• 2 bay leaves

• 1/2 tablespoon black peppercorns

• 1/2 cup brown sugar

• 3 pounds chicken, cut into pieces



1. Combine the first seven ingredients in large pot and bring to a boil over medium heat. Add chicken. Reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid reduces ( by about half)

2. Remove chicken from the pot to a serving plate. Serve chicken hot over rice and drizzle with reserved sauce