Filipino Chicken Adobo
On this instalment of Earth Eats we travel to the island nation of the Philippines to sample their national dish chicken adobo.
Recipe type: dinner, chicken, lunch
Cuisine: Filipino, Philippines cuisines, Pinoy
Serves: 4
  • 1 whole chicken (1.5 kg or 3.30 lb.), cut into 8-10 parts
  • 7 tbsp soy sauce
  • 8 garlic cloves, minced
  • 8 dried bay leaves
  • 1 tbsp whole peppercorns
  • 1 cup water
  • 3 tbsp oil
  • 1 cup water
  • 5 tbsp rice vinegar, mixed with 1-2 tsp sugar
To Serve:
  • steamed white rice
  1. Place chicken pieces in a large dish, using a sharp knife prick small holes around all pieces, set aside. In a bowl combine the soy sauce, 1 cup of water, garlic, bay leaves and peppercorns; Then pour over chicken pieces, cover and leave in the refrigerator to marinade for 2 hours or overnight.
  2. Remove chicken from marinade but do not discard liquid -- set aside. Pat dry the chicken, set aside. Heat 3 tbsp oil in a large pan, brown chicken. Once browned pour in marinade liquid, remaining 1 cup of water and simmer until it comes to a boil. Turn heat to low heat and continue simmering until chicken is cooked through. Allow liquid to halve. Once chicken is cooked through, add the vinegar-sugar mix and simmer for another 10 minutes.
To Serve: Serve chicken over steamed white rice, drizzle leftover broth over each serving. You may remove the bay leaves before serving.
Recipe by Spicie Foodie ™ at